Tangy Italian Pasta Salad ~ with Artichokes and Goat Cheese

Just a quick and easy pasta salad today.  I decided to go with an artichoke and goat cheese combination.  I think the tomato and basil complimented the salad very nicely.

Tangy Italian Pasta Salad ~ with Artichokes and Goat Cheese

  • 1 cup uncooked pasta
  • 1/2 cup quartered artichokes
  • 1/8 cup sugar
  • 1/8 cup rice vinegar
  • 1/4 cup diced tomato
  • 1 tsp fresh garlic ~ minced
  • 3 o.z. goat cheese

Cook pasta according to package directions.  Drain, rinse, and set aside to chill.  Combine drained and cooled pasta with remaining ingredients.  Refrigerate until ready to serve.

Enjoy ~ Kimberly

Pasta with Dill and Tomatoes

I’d picked up some mini star-shaped pasta; I’d actually envisioned making some homemade chicken and stars but hadn’t done so yet.  Anyway, I thought I’d try it as a side dish.  Quite interesting;  lots of surface area for the sauce to cling.   I really enjoyed the tomato and dill combination.  I don’t know that I’d ever used dill with pasta before but it sounded like something delicious to try. This would likely work with orzo or even rice so I will be making this again.

Pasta with Dill and Tomatoes

  • 4 o.z. pasta
  • 1 Tbs butter
  • 1/2 cup fresh diced tomato
  • salt and pepper to taste
  • 1 tsp fresh dill

Cook pasta according to package, drain (do not rinse).  Melt butter in skillet, stir in drained pasta, tomato, and dill.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

Pasta with Fresh Tomato Sauce and Shrimp

I have made a couple of different shrimp and pasta dishes, but this one was exceptionally delicious.  I think the marjoram really brought it to a new level.  I seasoned my shrimp with paprika, cayenne, garlic, black pepper and salt.  Simply just salt and pepper will do the trick though if you prefer to keep it a little on the milder side.

Pasta with Fresh Tomato Sauce and Shrimp

  • 1 pound large shrimp ~ peeled
  • 1 Tbs olive oil
  • 1 medium tomato ~ diced
  • 1 Tbs fresh basil
  • 1/4 cup diced red pepper
  • 1/4 tsp marjoram
  • salt and pepper to taste
  • 4 – 6 o.z. dry pasta

Cook pasta according to package directions until desired tenderness.  Meanwhile in skillet heat oil over medium high heat.  Season shrimp as desired with salt and pepper; add paprika, garlic and cayenne if desired.  Saute about 5 minutes or until finished.

Add tomato, basil, pepper, and marjoram.  Cook an additional 2 – 3 minutes until heated through.

Serve over cooked pasta.  Sprinkle with goat cheese or parmesan if desired.

Enjoy ~ Kimberly

Angel Hair Pasta with Broccoli and Parmesan

We tried for a lighter lunch today.  Usually my pasta dishes are very heavy so I thought I would try to lighten it up a bit.  I really did enjoy this.  Full of flavor and totally delicious.

Angel Hair Pasta with Broccoli and Parmesan

  • 8 o.z. uncooked angel hair pasta
  • 2 cups fresh broccoli cut into bite size pieces
  • 1 Tbs butter
  • 2 cloves garlic chopped
  • 1/2 tsp thyme
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup reserved pasta water
  • 1/4 cup parmesan cheese

Bring large pot of water to boil.  Add a bit of salt and angel hair pasta.  Cook for 2 minutes; keep boiling and add broccoli and cook for about 3 minutes more.  Pasta should be cooked to desired doneness and broccoli should be just tender.  Reserve 1/2 cup of cooking water and drain pasta and brocoli.  Set aside.  Melt butter in skillet.  Over medium heat add garlic, thyme, crushed red pepper, salt and pepper.  Cook for about 3 minutes allowing garlic flavors to release but not toast.  Add reserved pasta water and toss with pasta and broccoli.  Stir in 1/2 of the parmesan and garnish with the rest just before serving.

Enjoy ~ Kimberly

Simple Pasta with Goat Cheese and Tomato ~ great for using up leftovers

Just a really quick post today.  I try to always cook a bit of extra pasta so that I have an easy side dish I can throw together at a moments notice.  Even just buttered pasta tossed with fresh garlic or garlic powder and a sprinkle of salt and pepper is delicious. I however still have tomatoes in my garden and I try to keep goat cheese in my fridge so this combination just seemed natural.  Perhaps not my prettiest side dish, but oh so tasty ~ fresh basil would be amazing in this too.

Simple Pasta with Goat Cheese and Tomato

  • about 2 cups cooked pasta
  • 1 Tbs butter
  • 1/2 cup fresh tomatoes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 o.z. goat cheese

In skillet combine cooked and drained pasta, butter,tomatoes, salt, and garlic; heat through.  Stir in goat cheese just before serving.

Enjoy ~ Kimberly

Pasta Salad with Tuna and Spinach

Just a quick post for a delicious lunch.  I decided to make a tuna and pasta salad with a bit of raw spinach today instead of my usual pea and tuna salad.  I loved the crunch of the raw spinach and the tri-color rotini made for a lovely color; any pasta or macaroni will do though.   The tanginess of the tomato and vinegar compliment the flavors beautifully.

Pasta Salad with Tuna and Spinach

  • 8 o.z. dry pasta
  • 2 cans tuna ~ drained
  • 1/2 cup diced fresh tomato
  • 1/2 cup chopped fresh spinach
  • 1/2 cup mayonnaise
  • 1 Tbs rice vinegar
  • salt and pepper

Cook pasta according to package directions.  Drain and chill; I like to soak in an ice water bath for a few minutes before draining.  Combine pasta, tuna, tomato, spinach, mayo, and vinegar.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

Shrimp with garden fresh zucchini tomato and basil

Another quick post today; this would be another of my pasta and goat cheese recipes but I did take a slightly different and fresh approach to it.  I used a bruschetta type combination for the sauce;  a fresh basil, tomato, and olive oil. I also paired zucchini with the shrimp for a nice vegetable addition.

Shrimp with garden fresh zucchini tomato and basil

  • 8 o.z. angel hair pasta
  • 12 o.z. shrimp
  • 1 medium zucchini
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs fresh chopped basil
  • 3/4 cup diced tomato
  • goat cheese or parmesan cheese

Prepare pasta according to package directions or desired technique.  In large skillet melt butter; add shrimp and zucchini; sauté about  5 minutes or until shrimp is just cooked.  Meanwhile combine olive oil, basil and tomato.  Once shrimp has cooked add tomato mixture and heat through about  1 – 2 minutes.  Serve over pasta and add goat cheese or parmesan if desired.

Enjoy ~ Kimberly

Fresh Basil Italian Pasta Salad

I do hope no one is getting sick of my fresh basil posts.  My herbs are growing like crazy (despite this dry, dry weather we are having) so I am trying out new things all of the time.  I seem to be on a bit of a basil kick, but it is so good!  I am addicted to the purple basil; it’s flavor is full but perfectly sweet.  I try to use a mix of the varieties when I make a recipe so any type will do.  I threw this together with some pasta I had left over from my past couple of recipes, and I couldn’t resist adding a few black olives for that tangy touch.

Fresh Basil Italian Pasta Salad

  • 2 – 3 ounces pasta
  • 1 Tbs extra virgin olive oil
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1 tsp fresh basil
  • 2 Tbs sliced black olives
  • 1 medium tomato
  • 1 green onion
  • salt and pepper

Cook pasta according to package directions.  Rinse and chill; drain well.  Prep basil by tossing with a little olive oil and slicing into thin strips ~ check out my fresh basil post for an easy technique.  Mix together pasta, olive oil, vinegar, sugar, basil, and olive.  Dice tomato and thinly slice green onion; add salt and pepper to taste.

Enjoy ~ Kimberly

Fresh Basil Shrimp with Pasta

I  managed to sweet talk Charles into fixing dinner tonight.  I was worn out from a busy day of prep at work and needed to rest for a bit.  It came out fabulously. He’s always his biggest critic but to be honest the only thing I would have done differently (and as soon as he served it he said the same thing) was to remove the shrimp tails first so I didn’t have to pluck them off while eating.  Perfect balance of flavor; nicely spicy from the crushed red, so back off a bit for the faint of heart.  Basil and tomato always compliment each other well and parmesan is just a perfect touch to just about any pasta dish.

Fresh Basil Shrimp with Pasta

  • 1/4 pound pasta
  • 12 o.z. shrimp
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1/2 tsp crushed red pepper
  • dash salt to taste
  • 1/4 tsp fresh thyme ~ chopped
  • 1 tsp fresh basil ~ thinly sliced
  • 2 cloves garlic ~ minced
  • 1 Tbs butter
  • 1 Tbs extra virgin olive oil
  • 1 medium tomato ~ diced
  • fresh grated parmesan

Cook pasta according to package directions.  Meanwhile sauté shrimp in butter, olive oil, crushed red pepper and salt for about 3 minutes or until cooked through.  Toss with thyme, basil and garlic.  Add remaining butter and extra virgin olive oil; toss with cooked pasta stir in diced tomato.  Serve sprinkled with fresh parmesan.

Enjoy ~ Kimberly

 

Simple Tuna Pasta and Pea Salad

Sometimes the simple salads are the most delicious.  I remember when we were kids mom making this often in the summer; especially when we had fresh peas in the garden.  I didn’t have fresh peas today but canned or frozen peas work well too.  It’s refreshing on a hot day and a great crowd pleaser for a back yard party.  Just a few simple ingredients make for a great combination.

Simple Tuna Pasta and Pea Salad

  • 8 o.z. pasta ~ macaroni, penne, or campanella
  • 2 cans tuna
  • 3/4 cup mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can peas – drained

Cook pasta according to package directions; rinse with cool water and drain well.  Drain tuna.  Add tuna, mayonnaise, salt and pepper to drained pasta.  Stir in peas and chill before serving.

Enjoy ~ Kimberly