Pasta with mushrooms, asparagus, and pesto

  
Once you start seeing the sales for asparagus in the grocery store, you know Spring is on the way! Although asparagus is not one of my favorite vegetables, this recipe stood out to me.  It’s something different and I’m always looking for new ways to incorporate veggies in my diet. This recipe was inspired from Fine Cooking Magazine, April/May 2016 edition.  The recipe calls for cavatelli, but any kind pasta will do- penne, rigatoni. I used tortellini because my husband thought that it was similar to cavetelli.  I don’t ask, at 8 months pregnant, I’m happy to let him food shop! We used cheese and spinach tortellini, which added great taste, so props to the hubby for picking a good one!

Pasta with Mushrooms, Asparagus, and Pesto

Ingredients

  • Kosher salt
  • 1 lb fresh or frozen pasta
  • 2 Tbs olive oil
  • 1 Tbs unsalted butter
  • 8 oz mushrooms, washed and sliced
  • 8 oz asparagus, trimmed and cut on the diagonal into 1 inch pieces
  • 2 large garlic cloves, finely chopped
  • 2 Tbs homemade or store bough pesto. Click here for my basil pesto recipe
  • Ground black pepper

Steps

  1. Bring a large pot of well-salted water to a boil. Boil the pasta according to package directions until just shy of al dente. Reserve 1 cup of the cooking water and drain
  2. Meanwhile, heat the oil and butter in a large skillet over medium high heat. Add the mushrooms, season lightly with salt, and cook until brown. Add the asparagus and garlic and cook, stirring occasionally, until the asparagus is tender, about 4 minutes. Add the pesto and pasta water and stir. Lower the heat, toss in the pasta and simmer until the pasta is al dente, 1-2 minutes. Season with salt, pepper, and additional pesto. Serve with grated cheese.
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Shrimp fajitas with edamane, corn, and black bean salad 


Shrimp fajitas

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 large garlic glove, crushed
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6-8 thawed and peeled shrimp
  • 1 tablespoon canola oil
  • 1 large bell pepper
  • 1/2 sweet onion, thinly sliced
  • Flour tortillas

Steps

  1. For the marinade, combine all the ingredients in a small bowl, mix well and add the shrimp. Marinate for 20 minutes
  2. Heat the olive oil in a large skillet over medium high heat. Add the pepper and onion and saute for 5-10 minutes. Add the shrimp and saute for a couple minutes on each side

 

Edamame, corn, and black bean salad


Dressing

  • 1 tablespoon white vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 small garlic, crushed

Salad

  • 1 cup cooked edamame
  • 1/2 cup cooked fresh, frozen, or canned corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons fresh cilantro, chopped

Steps 

  1. To make the dressing, in a small bowl whisk the vinegar, lemon, and mustard. Add the olive oil and garlic and continue whisking until blended, set aside
  2. Combine all the salad ingredients in a separate bowl, add the dressing, and mix together

 

Pasta bake with chicken sausage, mozzerella, spinach, and cherry tomatoes 

I said my New Year’s Resolution was to post more, so far that has been a big fail!  I’m about 6 weeks away from the baby’s due date, so instead of a weekly meal planning post, I’m offering a single meal dish of my dinner tonight.  

As I sat down to eat, I had this sudden urge to take a picture of this dish and share it with my blog!  This pasta dish is on the lighter side; it’s creamy, but has no heavy cream in it. Instead the creamy consistency comes from greek yogurt!  The inspiration for this recipe can be found here.

  

Pasta bake with chicken sausage, mozzerlla, spinach, and cherry tomatoes

Ingredients

  • 1 box veggie or whole wheat pasta
  • 1 lb spicy or mild Italian chicken sausage
  • 1 bag of spinach
  • 2 garlic cloves, minced
  • 1 cup grape tomatoes, halved
  • 1 cup tomato sauce
  • 3/4 cup plain greek yogurt
  • 1/4 cup milk
  • 1 and 1/4 cups shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes

Steps

  1. Preheat oven to 375 degrees
  2. Cook pasta according to the package directions. Before draining, place spinach at the bottom of the strainer and drain pasta over spinach, allowing it to wilt.
  3. Cook chicken sausage in 1 tbsp butter or olive oil over medium heat for 12-14 minutes. Add garlic and cook for another 30 seconds. Remove from heat and place cooked sausage onto cutting board. Slice into bite size pieces.
  4. Add garlic pieces to a large bowl, add the cooked pasta, sausage, spinach, and tomatoes. Then add tomato sauce, yogurt, milk, 1 cup of cheese, and spices. Mix very well. Pour into casserole dish. Top with remaining cheese. Cover with foil.
  5. Cook for 30 minutes covered. Remove foil, and cook for another 10 minutes