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Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Pasta Primavera and Muffins-5972v3Perfectly cooked pasta surrounded by fresh spinach, broccoli, tomatoes and green peas. Sautéed in a flavorful white wine sauce, and topped with a heaping helping of parmesan cheese. Whole Wheat Pasta Primavera packs a ton of veggies and rich flavors into a little bowl of fall perfection.

It’s Sunday, and we know what that means. Time to catch up about our week, and share another fun recipe. Thankfully it was a relatively calm week around here. The boys and I had lots of fun at the library for story time, ran some errands, and even had a few very fun playdates! Charlie had his four-month checkup on Thursday, and I am happy to report that he is healthy and doing well! He weighed in at 13 pounds 4 ounces, and is now 25 1/2 inches tall. He was a trooper for his appointment, and I even survived taking all three boys to the appointment by myself 🙂 We had a lot of (much needed) low-key family fun this weekend, as well! Here are a few pictures:

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October 2014

It seems like fall is officially here, and the temperatures are dropping. What could be a better way to welcome the cooler weather than by cooking up a huge bowl of this light, flavorful pasta dish. Overflowing with fresh veggies and tender whole wheat pasta, this is one recipe that you will definitely want to add to your fall (or anytime) favorites!

This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant with William, and we were going through a move. When I was pregnant with James a few years ago, I was seriously craving this meal, and was more than inspired to recreate it at home. I pulled up the menu on their website to gather all of the information I could on this one, and then put my thinking cap on. With a few tests and tweaks, I am so excited to say that I think this recipe is even BETTER than the dish from Figo. It’s just that good! I love how the curly pasta soaks up the flavor of the white wine sauce and the fresh veggies. The extra-virgin oil and parmesan cheese add the perfect depth and richness. This can be a great “meatless” meal, or add strips of grilled chicken for some added protein.

Whole Wheat Pasta Primavera is an easy to make, one bowl meal that is sure to satisfy your entire family.

Pasta Primavera and Muffins-5969v3

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Whole Wheat Pasta Primavera

Ingredients

  • 16 ounces whole wheat fusilli pasta
  • 1 tablespoon extra-virgin olive oil
  • 5 cloves garlic, minced
  • 5 Roma tomatoes, seeds and pulp removed and diced
  • 3 cups broccoli florets, bite size
  • 1/3 cup dry white wine
  • 2 1/2 cups packed fresh spinach, roughly torn
  • 1 cup green peas
  • Salt and pepper
  • 1/4 cup, plus 1 tablespoon good quality extra-virgin olive oil,
  • Fresh grated Parmesan cheese (for serving)

Instructions

  1. In a large pot, bring water for pasta to a boil. When water is boiling, add 1 teaspoon of salt, and the pasta to the water and stir. Cook until al dente, drain pasta, then move to a large bowl, and toss with 1 tablespoon (good quality oil), loosely cover pasta with foil and set aside.
  2. Now, in a large sauce pan over medium heat, add 1 tablespoon oil and heat until shimmering. Stir in garlic and cook for about 30 seconds or until fragrant. Add tomatoes, broccoli and wine, and cook for about 5 minutes or until vegetables are slightly tender, stirring often. Add spinach and peas and cook for 2 more minutes, stirring. Season with salt and pepper and remove from heat. Move sauce to a serving bowl, and toss with 1/4 cup good quality extra-virgin olive oil.
  3. To serve, spoon 1 1/2 cups of pasta and 1 cup of sauce in a bowl and gently stir together, top with cheese and serve.

Notes

For multiple servings, combine all of the pasta with the sauce in a large serving bowl. Toss together and then divide into individual bowls, passing the parmesan as you go.

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http://elizabethshome.com/whole-wheat-pasta-primavera/

Check out my earlier version of this Pasta Primavera recipe on my old blog.

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dinner, Recipes Tagged With: broccoli, cheese, Easy, fast, garlic, parmesan, pasta, peas, Quick, spinach, tomatoes, vegetables, vegetarian, white wine sauce, wine

Parmesan Crusted New York Strip Steak

January 6, 2014 by Elizabeth 1 Comment

Steak and Cake-18Let me start by saying a belated “Happy New Year!”. I know everyone is saying it, but I just really can’t believe that it is 2014 already! I’m excited though, I have a feeling 2014 is going to be an excellent year around here.

What did you do on New Year’s Eve? This year we had plans with friends to have an adult dinner (no kids) at our house, but they were sick and couldn’t make it. We were sad they couldn’t join us, but that didn’t stop us from cooking up the feast I had been preparing for two days.

(Most of this meal can be created the same day, but when you have two little kids around, you learn to do as much in advance as humanly possible to save your sanity). That’s one of my little secrets 🙂

So, think restaurant-quality, favorite gourmet steakhouse meal, and that was pretty much our NYE dinner. Seriously, it was just that good.

This recipe for parmesan crusted new york strip steak was inspired by one of our favorite steak houses in Atlanta, called Wildfire. That restaurant used to be one of our regular date-night spots where we could always enjoy a great meal. They specialized in delicious steaks, and featured a variety of crusts that you could order on top of your steak. Andrew just reminded me that we had tried most of the other crust varieties, such as the horseradish crust, mushroom crust, and even the blue cheese crust, but nothing came close to the goodness of the parmesan crust.

And so, with a little brainstorming, research, and experimentation, I present to you parmesan crusted new york strip steak. I mean, who wouldn’t love a tender, juicy, grilled steak with a cheesy, crispy crust seared on top? Amazing!

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Parmesan Crusted New York Strip Steak

Prep Time:

Cook Time:

Yield: Enough crust for 2 New York strip steaks

Parmesan Crusted New York Strip Steak

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese (like Kraft consistency, but good quality)
  • 4 cloves garlic (through garlic press)
  • Salt and pepper

Instructions

  1. In a small mixing bowl, mash butter with a fork. Then add bread crumbs, parmesan, garlic and salt and pepper and smash together until well combined.
  2. Using your hands, roughly shape into a thick log. Wrap tightly in plastic wrap and continue shaping until log is about 3 1/2" long and 2" round. Refrigerate for at least 3 hours or freeze. (If frozen, let sit on counter for about 1 1/2 hours before slicing)
  3. Once ready, slice log in half. Then cut each half in half again. And finally, cut each quarter in half one more time. You should end up with 8 even slices.
  4. Once you have grilled your steaks, place 4 of the crust slices on top of each steak. Place steak in an oven safe pan, and broil for 2-3 minutes until crust is brown.
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http://elizabethshome.com/new-york-strip-steak-parmesan-crust/

Note:
I love Trader Joe’s Imported Grated Parmesan Cheese. It has the perfect consistency and flavor for this recipe, and at a great price.

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dinner, Recipes Tagged With: beef, cheese, crust, dinner, grilled, parmesan, steak

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