Tomato Parmesan Soup
this tomato parmesan soup from the local farmer’s market and I just can’t get enough of it. The fresh ingredients include jersey tomatoes, garden vegetables, parmesan cheese, salt and pepper. There are no preservatives and it is sealed to last on the pantry shelf (if you are lucky enough to have one of those) for up to a year. But it never seems to last more than a day in my home. It also comes in an awesome ball jar that can be repurposed once finished with the soup.
Farfalle with Mushrooms and Spinach
one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
Photo: Better Homes and Gardens
Posted in Food
Tagged better homes and gardens, dinner, easy recipe, farfalle, food, healthy, parmesan cheese, pasta, portobello mushrooms, spinach, vegetarian
Pasta with Peas, Bacon and Parm
and extremely delicious little number I whipped up last weekend. It’s a combination of several recipes I found online (needed to get through some bacon) and it can easily be tweeked based on what you’re looking for – more peas, less meat, additional cheeses, you know the drill. It makes a ton, so you’re likely to have leftovers and takes less than 30 minutes. It’s a keeper.
1 can of condensed milk
2 cups of peas (thaw)
1/2 cup parmesan cheese
1 tsp pepper
1 tsp salt
1 pasta (one box)
1. Cook bacon, set aside.
2. Cook pasta and drain
3. In large pot, bring condensed milk to a boil. Stir regularly for 5-10 minutes.
4. Add parmesan, pepper and salt to milk and mix thoroughly. Continue to stir and bring to a boil.
5. Combine pasta, peas and bacon bits to the sauce and stir so sauce is evenly distributed.
Photo: All Foods (tumblr)