My new go-to recipe

If I wasn't watching carbs for my latest diet I would be making this tonight but I am.  This recipe is for the person that doesn't have a lot of time but still want to put something amazing on the table and doesn't involve many ingredients.

What you will need:

1 pound cooked pasta

1 can of family size tomato soup

Package of precooked meatballs

8 oz heavy cream

3 tablespoons grated Parmesan cheese

1 tablespoon chopped parsley

S&P to taste

Cook your pasta according to directions on package and set aside, in another sauce pot, combine your tomato soup with heavy cream and bring to a simmer, add the meatballs, parsley, and parm to the sauce.  Add your pasta and combine.  Salt and pepper to taste.

I like so sprinkle a little more parm and parsley on top. I used orzo pasta. Takes about 15 minutes to make and is really good! 

Super Simple Sauce for Pasta

The other day I bought some artisan Lobster stuffed ravioli at an "organic" store.  They looked so perfect... big and puffy!   FULL of LOBSTER.

I got them home, boiled them in lemon and salted water till just done.  But what was I going to use as a sauce that didn't completely mask the perfection of lobster?  So I came up with this.

2 tbsp butter
1 tbsp olive oil
1 teaspoon prepared pesto
1 tbsp pasta water
1 tbsp fresh chopped parsley
Salt and Pepper


In a pan on medium heat, melt the butter in the oil.  Swirl in the pesto and let cook for about 30 seconds.  Splash in the pasta water and the chopped parsley.  Add the ravioli to the sauce and turn over a few times.  Slide onto a plate and top with some extra parsley and you will be amazed at how good this dresses these ravioli without masking their amazing flavor.

Perfect Summer Pasta Recipe

I was trying to come up with a light pasta recipe that would be good for the summer, after a little playing around, I came up with this!  All measurements are for one person, please double or quadruple depending on your family.

 1 C spinach egg noodles (any thick noodle is good)

1 t pesto (the good stuff)

1 t olive oil

1 T butter

1 T ricotta cheese

Save 2 tablespoons of the pasta cooking water

S&P to taste

Cook noodles according to package, drain well (but save 2 T pasta water) add rest of ingredients to warm noodles and toss until butter has completely melted, serve warm.  

*Serving Suggestion* maybe add some roasted tomatoes on the side for a more complete summer brunch/lunch.

My New Favorite Thing

Fads come and go and right now I am in love with Ricotta Cheese.  Most people think that this bland cheese is just a layer in lasagna.  Lately I have been using it for so much more!

For breakfast I like to add a touch of salt and honey, smear it on a some puff pastry, bake it off and it is amazing!

For lunch it goes well in a frittata or quiche, I have also had it on pizza instead of tomato sauce.

For dinner, I have used it as a sauce for pasta... just add a little pasta water to thin it out, some olive oil, little seasoning, a few peas, top with freshly grated parm, and it coats pasta very well!

My new all time favorite way to eat ricotta is simply spread on a crispy thin cracker with maybe a tiny piece of prosciutto on top. 

To make the spread:

1 Cup ricotta
1 lemon, juiced and zested
2 tablespoons finely chopped parsley
1 tablespoon olive oil
pinch of garlic powder (dont use fresh garlic, too strong here)
S&P to taste

mix everything together in a bowl and let set in the fridge for at least an hour before you serve it.  You can even mold into fun shapes for cheese platters for when you have guests coming over. 

*Serving Suggestion*  drizzle with some good aged basalmic vinegar to help make it POP!

Let me know how you eat ricotta!

My Lunch Today

It is a New Year, I have a New Job, and I want a new Me. I plan on making a trip to Las Vegas this year and I want to lose weight so I will better about myself. Here is the lunch I made for myself today.

1 cup dried bowtie pasta
1 cup fresh spinach chopped finely
2 tablespoons roasted bell peppers chopped finely (from a jar)
2 teaspoons butter
1 tablespoon olive oil
1 teaspoon fresh chopped garlic
2 teaspoons lemon juice
S and P to taste


Cook your pasta according to directions on package and set aside. In a small skillet add olive oil and saute your spinach and garlic for about 3 minutes. Add the lemon juice and S&P. Wait about 1 minute so the lemon juice can begin to concentrate. Add the bell peppers and butter and continue sauteing for about another 2 minutes. Pour over your cooked pasta and taste for seasoning before putting in container to take to work. Viola, simple and great tasting and HEALTHY!