Rosemary and garlic flavored pasta was a great canvas to add fresh rosemary, red pepper flakes, and who doesn’t mind adding fresh garlic to some already present garlic flavor. Stir in some chickpeas for texture and top with some grated Parmesan cheese, it was a hearty and flavor packed dinner.
I’ve been buying Pappardelle’s Pasta for years now. Every Sunday at my Highlands Ranch Farmer’s Market, I grab a couple packages of their flavored linguini, angel hair, orzo, pappardelle or ravioli pastas and then with great anticipation head over to their website to find a creative recipe for my latest purchase. Pappardelle offers a recipe for each of their flavored pastas, but if your in a crunch for time, all of them make a tasty quick weeknight meal simply dressed with a brown butter sauce.
Roasted Vegetables with Pasta…It’s What’s for Dinner
Pasta with Short Ribs and Capers…It’s What’s for Dinner.
One Year Ago: Chicken Marengo
I just had to give it a try. Dark chocolate-flavored pasta. Flanked by fresh raspberries and fresh Colorado Western Slope Peaches. All sitting on top of drizzled dark chocolate sauce.
My favorite Denver-based pasta vendor, Pappardelle’s came out with this dark chocolate flavored pasta. Sounding so interesting, I couldn’t pass up a chance for a unique dish not to mention good blogging fodder.
Starting with my favorite big white pasta bowls, I drizzled some chocolate sauce in a manner to appear artsy. I obviously need some artsy practice. By the way, I thought about making my own chocolate sauce, but opted just to purchase some good quality bottled.
Cooking the pasta according to package directions, I then plated the dish. I must say the pasta had a wonderful and almost perfect chocolate flavor. And and you can’t go wrong with chocolate and fruit, but I must admit I think it was a little too sweet for my taste. Hubs thinks it would be good sprinkled with bacon bits. I’m all over that and might give it another try.
I’d be interested to hear what you’d do with Dark Chocolate Pasta.
Dark Chocolate Pasta,
It’s What’s For Dessert.
Why am I such a poached egg freak-o? Just something about that creamy yolk running down the side of…oozing through the middle of..or swimming in the broth of any dish makes me swoon.
This is just a quick post and an easy weeknight fix. Well, the clean-up crew thought there were too many pans involved…but I didn’t hear him complain during dinner. 
First of all, I want you to take a look at those tomatoes at the top of the photo. That’s right folks, it’s August 3 when this photo was taken, and you’re looking at the first sliced tomatoes of the season from my garden. It’s been a long time coming. So everyone share in my joy and in Mormon Tabernacle Choir fashion sing a big “HALLALUJIA”.
Next to those tomatoes is a slice of the first Rocky Ford Cantaloupe of the season. The Colorado Rocky Ford Melon phenomena is a whole other topic for another post, so stay tuned.
Now we’re talkin’! I do believe that little chunk of bacon swam right out of the pasta just to bathe in that runny yolk. For this dish, I simply cut two slices of bacon into bite-sized chunks and crisped it in a fry pan with some sweet onion. Meanwhile, I cooked some whole-grain spaghetti according to package directions. Tossed it with the bacon, onion and some red pepper flakes. Plated on my favorite pasta bowls, I topped with the poached eggs. Kind of a no-brainer.
Poached Egg Over Pasta…
It’s What’s For Dinner.
I swear, I should never be allowed to go to any grocery story, farmer’s market or specialty market unsupervised. You might as well throw in convenience stores. I’m sure I could find some gourmet fake orange cheese product that I couldn’t live without.
Still trying to work out of the pantry to use up some of my “stock-pile” here’s what I came up with.
Love the combination of flavors here. The salty citrus combined with the cilantro and the sweet shrimp work well here. And the addition of red pepper flakes really BAM it up. Take a look:
Noodles with sautéed Shrimp and Cilantro:
Cook the noodles according to package directions.
Meanwhile in a large bowl combine 2 T. of the oil with the soy, teriaki and agave syrup. When noodles are cooked and drained, toss them in the sauce, cover and let marinate while you:
Heat 1 T. of the oil in a skillet. Add shallots and cook over moderate heat stirring until golden brown and crisp, about 3 minutes Transfer shallots to a paper towel and in same oil add the garlic and cook over low heat until fragrant and just turning gold (about 2 minutes). Transfer garlic to the paper towel.
Meanwhile combine the lime juice with zest and remaining oil and toss with the de-tailed, de-veined shrimp. Season with a little salt and then saute the shrimp in the same oil until done.
Arrange noodles in large pasta bowls. Sprinkle with the scallions, garlic, cilantro and some crushed red pepper to taste. Arrange the shrimp on top, lime wedges along side.
Good to the last drop.
Noodles with sautéed Shrimp and Cilantro…
It’s What’s for Dinner.
This is a wonderful pot luck, crowd pleasing Summer pasta salad. Salty bacon and onions…always a winner, chewy cheese tortellini, fresh crunch of broccoli, colored with red tomatoes, with a creamy sweet and tangy vinegar dressing = yum.
I mean who doesn’t love a baked cheesy one pot pasta dish??? I found this baked ziti recipe over at the Muir Glen Website and I’m sure glad I gave it a try.
