Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Perfectly 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:

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.

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

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.
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.
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.

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

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

Pan Seared Salmon Salad

August 17, 2014 by Elizabeth

Crispy, tender, flakey salmon, served on a heaping pile of fresh greens and veggies, topped off with toasted pine nuts and crumbled feta. Pan Seared Salmon Salad is the perfect combination of succulent flavors, summer freshness and heart-healthy fats and protein.I hope you had a great week! It was sure a fun, and busy one around here. The humongous rainstorm that happened Monday afternoon, left our entire area in a state of disaster on Tuesday. Most of the local freeways were shutdown and thousands of basements were flooded. What a mess! We stayed close to home that day, and enjoyed a great playdate with some very sweet friends from out-of-town. In the afternoon, we had another special visit with another wonderful friend that I haven’t seen in over 10 years! Tuesday was a great reminder for me to be thankful for all of the amazing people that are in our lives.

Speaking of blessings, I’m incredibly appreciative for another fantastic weekend with all of my cuties. The Woodward Dream Cruise, Andrew’s work party, and a visit to the park were a few of our highlighted events. Here’s a fun movie and a few pictures 🙂

Now that you’ve taken a look at our weekend, here’s a little background on what first inspired me to make this recipe.

On our recent San Diego Trip 2014, Andrew and I discovered a fabulous little restaurant, Harry’s Bar and American Grill, that was right around the corner from our hotel. We ate there for the first time on our date night. (Thanks to my wonderful Aunt Janie, for coming to our hotel to babysit while Andrew and I enjoyed a quiet, adult dinner out. WHAT A GIFT :)) We enjoyed our meal so much that we even went back later in the week. Call it a pregnancy craving, followed by our latest obsession, but ever since our venture out to the West Coast, salmon salads have been the latest craze in our house.

The picture on the left is the salmon salad at Harry’s, and the one on the right is from Pancho’s Restaurant in Los Angeles. Yum!

Here are a few candid pictures from our Pan Seared Salmon Salad nights at home.

This salad is best with this Creamy Balsamic Dressing.

It’s no wonder that this Pan Seared Salmon Salad has become an all-around crowd pleaser in our family. It’s easy, delicious, and loved by our whole family!

Pan Seared Salmon Salad

Serving Size: Serves 4

Ingredients

Pan Seared Salmon Salad:

4 (6 ounce) salmon fillets
Salt
2 teaspoons extra-virgin olive oil
1 heart romain lettuce, torn
8 ounces baby spinach
2 cups cherry tomatoes (halved)
1 avocado, sliced thin
1/3 cup red onion, sliced very thin
3/4 cup yellow sweet corn (if frozen, thawed)
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
Creamy Balsamic Dressing

For Creamy Balsamic Dressing:

1/4 cup white balsamic vinegar (or regular balsamic)
2 cloves garlic (sliced)
1/2 medium shallot (sliced)
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill
3/4 cup good quality extra-virgin olive oil

Instructions

To Make Dressing:

Add vinegar, garlic, shallot, mustard, honey, salt, pepper and dill to blender or Vitamix. Blend for about 30-60 seconds on low, then high speed. Reduce speed to medium and slowly drizzle in olive oil in a slow, steady stream. Blend for a few more seconds until fully emulsified. Stop blending when dressing looks thick and creamy. (Be careful not to over mix, or dressing will thin out.)
Cover and refrigerate dressing until ready to use.

To Make Salad:

Divide lettuce and spinach between plates. Then top with tomatoes, avocado, onion, corn, pine nuts, and feta. Set aside.
Pat salmon dry with paper towels, and season both sides with salt. Add 2 teaspoons oil to a large, nonstick skillet or grill pan, over medium-high heat. When pan is hot, add salmon and cook for about 3 to 4 minutes on one side. Carefully, flip salmon over and cook for 3 to 4 minutes more, or until salmon is crispy on the outside and the interior is cooked through. Let salmon rest in pan for 1 to 2 minutes, then add salmon to plated salads, drizzle with Creamy Balsamic Dressing and serve.

Notes

Dressing will keep covered and refrigerated for one week.

https://elizabethshome.com/pan-seared-salmon-salad/

White Bean Soup with Tomatoes, Spinach and Pasta

January 22, 2014 by Elizabeth 3 Comments

A healthy, hearty soup with white beans, tomatoes, and fresh spinach, topped with shredded parmesan cheese. Serve with crunchy bread and butter and this soup can be a vegetarian meal in itself. Or, omit the pasta and serve with a side salad and you’ll have the perfect gluten free dinner. There’s just something so delightful about a big bowl of warm, comforting soup that can hit the spot on a chilly night.

Speaking of chilly, it is down right freezing here in Michigan again! Is it spring yet? I’m ready for some warm days where we can actually go outside to play for more than five minutes without losing all feeling in our fingers and toes! Well, soon enough I guess.

In the meantime, we’ve been staying pretty active around here. The boys and I are having fun attending story time at the library, playing with friends, seeing family, and attending different children’s plays in our area. We’ve been busy with the usual day to day things, too. Especially grocery shopping, and planning fun and exciting additions to our menu.

Andrew and I even had a date night out on Monday night. We met up with my sister and had a fabulous dinner out. We went to a great well-known place near her, about a 45-minute drive for us. (We went there for Andrew’s birthday dinner last year, but unfortunately our whole experience was a bust. We let the manager know and they told us to come back for our next dinner on them!) So Monday night, for his birthday dinner re-do, we spent over two hours talking and savoring most things on the menu. Wow, what a perfect night with my husband and sister! I even walked away with a number of great new recipe ideas. 🙂

On a much different note, we’ve had a few health changes in our house lately, so I’m feeling super motivated to create many more of those “good for you” recipes. However, like all of my recipes, TASTE is such a factor here! I mean, let’s be honest, if it claims to be healthy but tastes like glue, why on earth would you touch it? Thankfully, I love experimenting with recipes to create that healthy/tasty perfect combo. I guess you know my new little project for the time being. So, the “healthier” recipes have been moved to the top of my list these days, so I hope you’re up for them!? 🙂

Kicking off our “healthy AND tastes good” recipes, I give you a family-tested and much approved, (yes, even the boys loved it!), White Bean Soup with Tomatoes, Spinach and Pasta. It’s quick, easy, and of course healthy and delicious, too.

White Bean Soup with Tomatoes, Spinach and Pasta

Prep Time:

Cook Time:

Yield: 4-6 servings

White Bean Soup with Tomatoes, Spinach and Pasta

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, diced
1 clove garlic, minced
2 (15-ounce) cans cannelini beans (drained and rinsed)
2 (15-ounce) cans diced tomatoes and juices
6 cups low-sodium chicken broth
1 1/2 teaspoons dried basil
3 cups fresh spinach, roughly torn
1/2 cup short pasta, such as ditalini or tubettini (omit for gluten-free)
Salt and fresh ground pepper to taste
1 cup water, if needed
Fresh-grated Parmesan cheese for serving

Instructions

In a large Dutch oven over medium heat, heat olive oil until shimmering, then add onion and 1/4 teaspoon salt and cook until tender, about 3 minutes, stirring occasionally. Add garlic and stir, cook until fragrant, about 30 seconds.
Add beans, tomatoes, broth, basil, and salt and pepper, and stir. Simmer on medium heat for about 30 minutes, until the broth has thickened and reduced a bit, stirring occasionally. Do not boil.
Add pasta and cook for about 10 minutes or until pasta is almost tender. (If omitting pasta, continue cooking for about 10 more minutes). Then add spinach and cook for about 3 minutes or until spinach has wilted. If necessary, add up to 1 cup water. Season with salt and pepper to taste. Remove from heat and serve with Parmesan cheese, and crunchy French bread and butter, or a side salad.

https://elizabethshome.com/white-bean-soup-tomatoes-spinach-pasta/