What a beautiful day! The sun is shining, the birds are singing, flowers are blooming and the smell of fresh cut grass is in the air! This makes me want to listen to really upbeat pop music such as One Direction, yes that’s right I like their music!
The asparagus dish came to me because I was hungry and digging through my fridge. Took a short cut and used frozen asparagus, microwaved it for 3 minutes then crumbled feta cheese and drizzled on some Persian lime olive oil. (My friend Nicole introduced me to this olive oil. If you have never tried Persian lime olive oil, you are missing out, it tastes and smells delicious)
On to the main dish Baked pasta! I found this recipe in a foodnetwork magazine featuring Italian food. It’s quite simple and fast to make, also the ingredients can be swapped with almost anything. When I make this I put in all vegetables, one pound each of zucchini and frozen spinach. As for cheese I play around and put in whatever cheese I have on hand such as cheddar, monterey jack or an Italian blend of cheeses.
All the ingredients and baking dish. The pasta was a gift from my cute cousin, she went to Italy and bought that for me.
Cooking the zucchini and spinach. Tossing the cooked pasta with vegetables, tomato sauce and half of each cheese.
From foodnetwork March 2011 issue.
1 pound pasta (faralle, ziti, rigatoni, cavatapi, fusilli, penne or large shells)
4 cups tomato sauce (about one jar of prepared tomato sauce)
3 cups cooked ground meat and/or cooked chopped vegetables
3 cups shredded melting cheese (mozzarella, provolone, fontina or asiago)
1 cup grating cheese (Parmesan, pecorino or ricotta salata)
Preheat the over to 450°
Cook the pasta till al dente (still has a bite/slightly uncooked) and cook the meat and/or vegetables.
Toss the cooked pasta with the sauce, meat and/or vegetables and half of each cheese.
Spread in an oiled 3 to 4 quart baking dish.
Sprinkle the remaining cheese over the pasta.
Bake uncovered, until browned, about 20 minutes.
Let it cool for a bit and Enjoy!