Here's a little recap of 2010 so far and why I haven't been in the kitchen:
Since I don't generally whip out my camera at client lunches, industry cocktail parties, or 12 mile runs, some of my life events are missing :-)
Here's a look of what's to come home in a few weeks (our baby is 5 weeks old!):
So where does this all leave me when I am home on a weeknight, still wanting to try new recipes and be inventive in the kitchen? Resorting back to simple, healthy recipes that I've bookmarked but not yet tried. Giada's always my go-to girl, and I love her most recent cookbook Giada's Kitchen: New Italian Favorites. I recently made a variation of her Whole Wheat Linguine with Green Beans, Ricotta, and Lemon and let me tell you, it did not disappoint.
I could probably eat pasta every night and not get tired of it. I typically stick with whole wheat pasta, but we had a box of regular angel hair pasta sitting in our pantry that really needed to be eaten, so that's what was used. This is a really simple recipe - what I've posted below is the way I made it - the original recipe can be found here. I liked the addition of ricotta cheese here - it gave the pasta a heartiness and more of a creamy texture than I'm used to. Don't leave out the lemon zest - it really brightened it up!
Angel Hair Pasta with Green Beans, Ricotta, and Lemon (sun dried tomatoes too!)
Recipe Source: Adapted from Giada DeLaurentiis' Giada's Kitchen: New Italian Favorites
3/4 pound angel hair pasta
1/2 cup part-skim ricotta cheese
1/2 pound green beans, trimmed and cut on each end
1 garlic clove, minced
salt and pepper
1/2 cup sun dried tomatoes
zest of 1 lemon
Cook the pasta according to package directions. When it is done, drain and toss with ricotta cheese and set aside.
Meanwhile, warm the olive oil in a skillet over medium-high heat. Add the green beans, salt and pepper, and garlic and saute for 5 - 6 minutes. Add about 1/2 cup of pasta water and continue cooking for 4 or 5 more minutes (until the beans are tender). Add the ricotta coated pasta to the pan and combine. Toss in sun-dried tomatoes and sprinkle with lemon zest. We also used freshly grated parm and red pepper flakes to boost the flavor a bit.