Pasta Recipes

While I always enjoy a rich pasta carbonara or even a simple seafood linguine, we never seem to dine at Italian restaurants, and I only cook pasta dishes on a rare occasion even though I find them easy to prepare.

Each night, I try to stick to a meat or vegetable entree plus a fruit and vegetable.  Recently, I have awful guilt when I consider serving a plate of carb-laden noodles … But of course, we always have a little after-dinner treat. Sometimes it’s Hot Tamales or a Ghirardelli chocolate square. Other times, it is far more sinful like an ice cream sundae with hot fudge, caramel and whip cream. Yes, I said and.

Bottom line, it’s all about balance and portions. I know. I know. So, here’s to adding a little pasta into our diet. 

Recipes from FITNESSmagazine.com

Creamy Pesto Tortellini

Start to finish: 33 minutes
Makes: 6 servings

• 2 packages (9 ounces each) frozen or fresh light cheese tortellini (or ravioli)
• 1 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch slices
• 1 small red bell pepper, cored, seeded, and diced
• 1 small yellow bell pepper, cored, seeded and diced
• 1 cup fat-free half-and-half
• 1/4 cup prepared pesto
• 1/4 pound ham, cubed

 Cook pasta in a large pot of lightly salted boiling water until al dente. For the last 2 minutes of cooking, add zucchini and peppers. Drain in colander.

Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes. Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.

Nutrition facts per serving: 357 calories, 19g protein, 45g carbohydrate, 11g fat (4g saturated), 3g fiber

 

Lemon Basil Pasta With Summer Squash

 Ingredients

• 2  ounces (2/3 cup) dry whole-wheat penne
• 1/2  cup chopped zucchini
• 1/2  cup chopped yellow squash
• 1/2  cup canned white beans, rinsed and drained
• 1  lemon, juiced
• 1/4  cup chopped fresh basil
• 1  tablespoon Parmesan cheese
• 1  tablespoon olive oil

Directions

Make it: Boil pasta and drain. Toss with remaining ingredients.

 

Thai Peanut Noodle Bowl

Ingredients

• 2  ounces uncooked whole-wheat pasta
• 1  tablespoon peanut butter
• 1  tablespoon lime juice
• 1  garlic clove, minced
• 1  piece (1-inch) ginger, peeled and grated
• 1/2  cup frozen shelled edamame
• 2  cups frozen stir-fry vegetables
• 1  tablespoon chopped peanuts
• 2  scallions, sliced

Directions

Cook pasta according to directions.

In a skillet, saute peanut butter, lime juice, garlic and ginger for 1 minute.

Add edamame and vegetables and cook for 12 minutes until vegetables are tender; pour over pasta.

Top with peanuts and scallions.

FITNESS Magazine Food Find

Here’s a useful link found on FITNESS magazine Web site:

The FITNESS Healthy Food Awards: The Best Grocery Store Picks

A Wedding. A New City. And More to Explore!

My last post was August 1, 2008.  And here it is – January 23, 2009!

Since my last post … Jeff and I were married in Roswell, Georgia on October 24. Jeff and I moved to Minneapolis, Minnesota immediately following our wedding and just in time for -10 degree weather (and lots of it). Jeff graduated in Hawaii with his Masters of Science in Management from the American College. We temporarily lived with my parents in Kansas for a month and worked from our Topeka office. And more, but you get the point. Life has been, well, a little crazy for a few months.

And, now finally … our active lifestyle is slowing, and we have begun to actually enjoy each other and exploring the Twin Cities.

So the first question … do I change the name of my blog? I suppose I should. We have completely changed our world, so let this blog live where we do!  Now for the harder part … what should it be? Welcoming all suggestions, readers.

And how about the food theme?  While it is a favorite, wouldn’t be nice to throw in, I don’t know, themes like boutiques, running and bike trails, tools and tips, recipes, and other adventures? And there is no better time to start than now!

Within the first few weeks, Jeff and I stumbled upon Psycho Suzi’s Motor Lodge. Located near the St. Anthony area of Minneapolis, it is a “tacky” restaurant with outdated tiki decor but atmosphere galore!  Since stumbling, we’ve done a little research and come to find it’s a northeast favorite. It made the “Best of the Twin Cities” list in the December issue of Mpls.St.Paul Magazine, and everyone we meet seems to have a story to share about Psycho Suzy’s. So far, Jeff and I have only cozied up to the bar for beers and pizza, but we hear that their patio and rum drinks are great during the summer months.

And my summary is … I could eat there once a week. Perfect draft beer selection. Simple: Miller Lite, Stella, Blue Moon and a few other favorites. Cheese curds. Cheese curds. Cheese curds. Yes, I think I could eat three baskets of their cheese curds. Friendly bartenders who remember your name and even a few details about you to make you feel right at home.

Other Twin Cities favorites:  Downtown Dogs. Grand Avenue. Cub Foods donuts. I ate 2.5 (almost 3) today. Opps, but I worked my tail off in the gym this week. Isn’t that why we work out so we can totally splurge once in awhile?!

This weekend … I have more to explore!