White Spinach & Artichoke Lasagna

How's January been treating you?  We've been having a pretty mild month here in NJ.  Temps today are supposed to reach 56 degrees!  I'll take it...

Even when it's not freezing, comfort food hits the spot.  I don't remember my mom ever making white lasagna - we were always straight up traditional style.  And of course my Nana's lasagna is always a huge hit.  But sometimes, you need to change it up a bit.

Yeah...change is good.


White Spinach & Artichoke Lasagna
very heavily adapted from Epicurious

1 box lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg
3/4 cup grated pecorino romano cheese
1 1/2 cups cubed fresh mozzarella cheese
1 large bag fresh spinach
1 onion, choppped
3 garlic cloves, chopped
1 bag frozen artichokes, thawed
for the bechamel sauce:
1/2 stick butter
1/4 cup AP flour
4 cups whole milk
nutmeg
salt & pepper

Preheat oven to 350 degrees.  Boil noodles according to package instructions.  Meanwhile, in a bowl, combine ricotta, egg and grated cheese.  Add a pinch of salt and pepper.

In a pan, heat a little extra virgin olive oil and saute onion, spinach, garlic and artichokes.  Season with salt and pepper while cooking.  Cook until soft.

to make the bechamel:
In a saucepan, melt butter, then add flour and stir until lumps are gone.  Add milk, followed by nutmeg and a little salt and pepper.  Whisk constantly until thick.

Spread a little bechamel on the bottom of a 9x13 pan.  Cover with a layer of noodles, then add half of the veggie mixture.  Follow with a layer of noodles, and top with the ricotta mixture.

Add more noodles, then the rest of the veggies.  Top with noodles, followed by mozzarella, then pour bechamel all over the top and sides.

Bake for around 35 minutes, or until top is bubbly and lasagna is cooked through the middle and center of pan.

Healthy Bacon & Pumpkin Pasta

Another week in the fall, another can of pumpkin to use.  I remember the great canned pumpkin shortage from 2 years ago - for some reason the stuff went like hotcakes - so Frank returned home from the grocery store one day last year with about a dozen cans.  Needless to say, I haven't had to shop for it this year...

Now, combine it with bacon and you may be in trouble...as in, you'll love it so much, you'll have to keep going out for more.  This combination is deliciously addicting!  

Plus, it's not nearly as bad for you as many other mac n cheese varieties.  Oh and it takes about 20 minutes to make.  LOVE!

Healthy Bacon & Pumpkin Pasta

from Pinch of Yum

2 cups uncooked pasta

1/2 cup pumpkin puree

1 ounce light cream cheese

1/4 cup fat free evaporated milk

1 teaspoon minced garlic

salt and pepper

1/3 cup cooked, crumbled bacon

1/4 cup chopped scallions

Cook pasta according to package instructions.  Drain and return to pot.  Turn heat on low.

Add pumpkin, cream cheese, milk, garlic, salt and pepper.  Mix until cheese is melted and ingredients are warmed through.  

Divide between 2 bowls.  Top with bacon and scallions.

Penne alla Boscaiola

Several weeks ago, I was contacted by Ginny of Cooking with Chopin regarding a wonderful cookbook (published by her mom!) called A Family Farm in Tuscany.  She asked if I'd be willing to be part of the book's blogging book tour.  Once I heard the basic premise of the book, there was no way I could refuse!  All I have to say is, I was easily transported back to my family's homeland as soon as I cracked open the cover.

Sarah's content focuses mainly on her farm, Fattoria Poggio Alloro, and how family traditions tie into it.  Any reader of mine knows that this hits close to home for me!  I loved it and could relate to a good amount of her stories.

I tried my best to narrow down what I wanted to make, and believe me, it was hard!  I also wanted to keep the dish seasonal, so that limited my choices a bit, but I can't wait to dig deeper into this amazing cookbook.  The articles, pictures and recipes are all amazing.  So interesting, detailed and REAL.

Since we love pasta in this house, I naturally gravitated toward a few pasta dishes, and ended up making this one.  Delicious, easy, make ahead, freezer friendly...what more could you ask for?

If the hurricane didn't hit us so hard these past few days, I definitely would have tried another recipe.  Unfortunately, I wasn't able to do so due to power outages and store closings.  I will definitely be preparing more of these amazing dishes soon, so keep an eye out for them!

The bottom line is: I HIGHLY recommend picking up a copy for yourself!  This cookbook is a gem.


Penne alla Boscaiola (Lumberjack Mushroom Penne)
slightly adapted from A Family Farm in Tuscany

1/2 onion, chopped
4 tablespoons extra virgin olive oil
16 ounces white mushrooms, sliced (I used baby bella)
3 cloves garlic, minced
16 ounces Italian sausage, removed from casings and broken into pieces
1 (28 ounce) can tomatoes (I used plum tomatoes, and crushed them by hand)
1/2 cup warm water***
1 teaspoon crushed red pepper
salt to taste
1 pound pasta of your choice, cooked al dente
grated Pecorino Romano cheese

In a large dutch oven, add oil, then onion, and cook until softened, about 5 minutes.  Add mushrooms and cook down for about 15 minutes.

Add garlic, cook for one minute, then add sausage.  Cook for about 10 minutes, until sausage is cooked through.  Add tomatoes, water, red pepper and salt.  Simmer for 30 minutes.

Add cooked pasta to pan of sauce and stir together.  Sprinkle with grated Pecorino Romano cheese and serve.


***I didn't add water because I used whole tomatoes and the liquid from the can, so extra liquid wasn't necessary.  If you use crushed tomatoes or tomato puree, add the additional 1/2 cup water as the recipe states.

Orzo Salad with Zucchini, Feta & Olives

As much as I love the fall, I have to remind myself that technically, it is still summer.  It reached 80 degrees yesterday (with low humidity!) so the weather is still keeping it real.

Not that it needs to be summer to enjoy some of this deliciousness.

With the addition of kalamata olives, this salad was amazing.  Make this soon!

Orzo Salad with Zucchini, Feta & Olives
adapted from Real Simple

8 ounces orzo (1/2 box)
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
3 small zucchini, thinly sliced, cut into half moons
salt and pepper
1 cup kalamata olives
2 cups crumbled feta
1/4 cup chopped fresh dill

Cook orzo according to package directions.  Drain and run under cold water to cool.

While orzo is cooking, combine oil, vinegar, red pepper and zucchini in a large bowl with a bit of salt and pepper.  Let marinate for about 20 minutes, tossing occasionally.

Add orzo, olives, feta and dill to to zucchini mixture.  Toss to combine.  Serve immediately, at room temp or cold.

Filetto di Pomodoro Sauce

One thing (of many!) that's great about cooking a lot of Italian food is that it makes for easy blog posts.  Recipes with few ingredients and fast instructions are super easy to explain and talk about.  And what's even better is that the simplest things are usually the most delicious.  Because after all, that's what really counts!

Now that you have this recipe, there is NO reason why you can't have dinner on the table.  I don't want to hear anyone say "I can't cook!" after reading this post.  It's foolproof!  Trust me.  And although the pic below isn't the best (iPhone...sorry!) I promise you - it's impressive, easy and soooo good.

Filetto di Pomodoro Sauce
1 (28 ounce) can whole tomatoes, undrained (preferably San Marzano)
3 tablespoons extra virgin olive oil
1 onion, chopped
1/3 cup chopped basil leaves
salt and pepper to taste

Heat olive oil in a large skillet.  Add onion and cook until translucent.  Crush tomatoes with your hands and add to pan with liquid.  Add salt, pepper and basil.  Cook until sauce thickens, about 20 minutes.

When serving, top with fresh basil if desired.

Skillet BBQ Chicken Pasta

In honor of my friend Sarah's 6th blogiversary, I'm guest posting today at her place - A Taste of Home Cooking!  Head on over, and be sure to congratulate her while you're there :)

Here's a glimpse of what you'll be seeing...SO GOOD!!

Linked to:  Tastetastic Thursday

Caprese Pasta Salad

Cool, easy side dishes and salads for the summer are crucial to have in your recipe file.  You never know when company will stop by or when you get invited somewhere and need to throw something together at the last minute.  Like this pasta salad.

They'll keep inviting you back, as long as you keep bringing it.

I threw this together while we were down the shore to go with sandwiches.  It totally hit the spot!  It's great if you need a dish that can be made ahead or transported.  

Make this for the 4th!

Caprese Pasta Salad

1 pound rotini pasta

4 tomatoes, chopped

1/2 ball fresh mozzarella, chopped

1 cup chopped fresh basil

1 can pitted black olives

1/2 large onion, chopped

salt and pepper

1/4 cup extra virgin olive oil

2 teaspoons white balsamic vinegar

Cook pasta according to package instructions, or even a minute less.  Drain and run under cold water.  

In a bowl, combine all ingredients.  Adjust seasonings, oil and vinegar to taste.  Serve immediately or refrigerate until ready to serve.

Cavatelli & Broccoli

It's only fitting that I talk about a pasta dish today, considering it's Frank's birthday.  Those who know him, as well as my regular readers, know that the man could live on pasta of all shapes and sizes.  No lie.

Fortunately, there are plenty of ways to make it without blinking an eye.  I love having a man so easy to please!

If you've got 15 minutes, you've got plenty of time to make this for dinner.  If you've got a big crowd to feed on a tight budget, remember this dish.  If you love pasta, this is a keeper.

Happy Birthday to my partner in crime :)

Cavatelli & Broccoli
1 bag frozen cavatelli
broccoli (fresh is best, but frozen works too)
5 cloves garlic, chopped
2 tablespoons extra virgin olive oil, plus more reserved
salt and pepper to taste
crushed red pepper
grated pecorino romano cheese

Cook cavatelli according to package instructions.  Meanwhile, heat oil in a large skillet over medium high heat.  Add garlic and crushed red pepper, then broccoli.  Add salt and pepper to taste.  Saute until slightly softened.

Drain pasta and add to skillet.  Stir to combine over low heat.  Add more oil if necessary.  Add cheese, plus salt and pepper to taste, and take off heat.  Serve immediately or at room temperature.

Serves 3-4.

Linked to: Tastetastic Thursday

Rotini with Kale, Prosciutto & Ricotta

I feel like I haven't been cooking much lately.  I don't know if it's because I've been busier at work, because I was sick for a while, or because it's approaching summertime and we're out more.  Whatever the case, it just hasn't been happening as much.

All the more reason to motivate myself with quick, easy, and super delicious dishes like this one.

How can you go wrong with this combination?  Crispy prosciutto, hearty kale and creamy ricotta.  Light enough for warm weather, too!  Love it.

This should be enough to snap me out of my mini-rut :)

Rotini with Kale, Prosciutto & Ricotta
slightly adapted from Wit + Delight

1 pound rotini (or whatever pasta you like)
5 slices prosciutto (estimate), chopped
1 bunch kale, ends trimmed, rinsed thoroughly
1 lemon
2 tablespoons extra virgin olive oil
3/4 cup ricotta cheese
2 teaspoons crushed red pepper
5 garlic cloves, chopped
salt and pepper

Cook pasta according to package directions.  Meanwhile, saute prosciutto in some of the oil in a pan until crispy.  Set aside.

Chop kale and add to pan that prosciutto was in with garlic and a little more oil.  Cook until wilted, then squeeze half the lemon on top.

Reserve about 3/4 cup of pasta water before draining.  Add pasta and prosciutto to pan with kale, then ricotta.  Slowly add pasta water until dish reaches desired consistency.  Finish off with remaining half of lemon, red pepper, and salt and pepper to taste.  Toss and serve.

Chicken Pasta Pesto Bake

I had a bit of a challenging day earlier this week.  To sum it up quickly...

Got ready for work.  Bella got sick.  All over the house.  Plopped her in the bath.  Cleaned it all up...rug, floor, clothes...you get my drift.

Finally got out of the house and hopped in my mom-in-law's car to go to work.  Car dies on the road.  Co-worker picks me up.

Proceeded to have a super craptastic day at the office.  Crappy days in sales impact your paycheck.  No bueno.

The highlight of my day?  Dinner.  Not just because it tasted good, but because I prepped it the night before.  Ahhhhh.

Chicken Pasta Pesto Bake
12 ounces penne, cooked al dente
2 large chicken breasts, cooked, cut into chunks
2/3 cup pesto (homemade or store bought)
1 1/2 cups chopped fresh mozzarella cheese

Preheat oven to 350 degrees.  Combine all ingredients in a baking dish.  Bake for about 20 minutes.

***I used leftover chicken (seasoned and grilled).  It can be cooked however you like - just make sure it's seasoned for added flavor!

Fried Onion Mac & Cheese

Our recipe swap them this time around was your favorite celebrity recipe.  When I received Alton Brown's Mac & Cheese from Does Not Cook Well With Others, I knew right away I'd be making a few adaptations.  After all, I already have a great go-to recipe for baked mac & cheese.

The night before I made this dish, Frank, Bella and I went to a new local burger place for dinner.  We ordered the "crispy onions" as a side dish, since Bella and I love onion rings.  Little did we know we'd be faced with a ginormous plate of pieces of fried onions.  Very good but WAY too much to eat.

The light bulb over my head lit up and I had those suckers packed up to go.

So, as you can guess, I made some adaptations to Alton's original recipe.  And great changes they were!  Yum.

Even celebrities can stand to use some improvement once in a while :)

Fried Onion Mac & Cheese
adapted from Does Not Cook Well With Others, originally from Alton Brown

3/4 pound elbows
3 tablespoons butter
3 tablespoons AP flour
1 tablespoon powdered mustard
3 cups milk (I used 1%)
1/2 teaspoon paprika
1 bay leaf
1 egg, lightly beaten
salt and pepper
1 cup shredded gruyere cheese
1 cup shredded cheddar cheese
fried onion pieces (I guess you could use canned, but this recipe looks pretty easy)

Preheat oven to 350 degrees.  Cook elbows until al dente and drain.

Melt butter in a pot over low heat, then add flour and mustard.  Stir constantly until smooth, about 3 minutes.  Stir in milk, bay leaf and paprika.  Simmer for 10 minutes, then remove the bay leaf.

Add a ladle of the milk mixture to the egg and mix, then pour into the pot with the rest of the mixture.  Stir in most of both cheeses, reserving about 3/4 cup for the top.  Season with salt and pepper.  Gently stir in macaroni, then pour into casserole dish.  Top with remaining cheese.

Bake for about 25 minutes.  Let sit for about 5 minutes.  Top with onions and serve.

Asparagus Carbonara

Another spring day, another use for asparagus.  And this one is a new favorite!

This dish was seriously delicious, even with "thinning it out" by using fat free half and half in place of heavy cream.  I was a little worried that it wouldn't hold up, but fortunately I was wrong.  It was creamy and flavorful and perfect.

And while we're talking about spring days, what's up with this weather?  80 degrees yesterday...a predicted 93 degrees today...I can't believe I'll be turning on the AC in mid-April.  I want my spring back!!

Well, at least eating this will make me feel like it's 60 degrees...

Asparagus Carbonara
adapted from Closet Cooking

6 ounces penne
1 bunch asparagus
5 slices bacon
3 cloves garlic
1 egg yolk
4 tablespoons fat free half & half
1/3 cup grated pecorino romano
pepper

Cook pasta according to package instructions.  Meanwhile, cut bacon into bite size pieces and fry in a large skillet.  Once cooked, drain most of fat out of pan.

Cut asparagus into penne shaped pieces then add to pan.  Add garlic and pepper and toss together.  Mix egg yolk, half & half and cheese in a bowl.  Set aside.

Drain pasta, reserving a little bit of water.  Add pasta to pan and toss.  Remove from heat and wait for sizzling to stop.  Add egg mixture and toss to coat.

Taste at this point and decide if you need to add reserved pasta water.  I didn't need to, but if you do, add slowly, then toss.  Top with more pepper, if desired, and serve.

Linked to: Tastetastic Thursday

Pasta with Peas & Eggplant

I'm sure I'm not the only one who cooks with ingredients that their spouse doesn't like when they're not home for dinner.  Right?  Raise your hand, friends...nice and high...I know you're out there.

One of the items on Frank's black list is peas.  Such a shame, because I really like them.  Not only are they tasty, they also add such nice color to dishes.  Once in a blue moon, I'll have no choice but to add them to a dish I'm making, mainly for aesthetic reasons, and force him to pick them out.  Bad wifey.

Anyway, I used them (a LOT of them!) in a pasta dish for myself while he was working late.  I also threw in a Japanese eggplant that Bella picked out while we were at the local market, because her favorite color is purple.  Naturally.

I also used a healthy amount of crushed red pepper in the oil, which I normally don't do when Mr. I Hate Spicy Food Frank is home.  When it's just me, I say bring it on...

This super quick dish is perfect for busy nights, and also for wives of pea haters :)

Pasta with Peas & Eggplant
1 pound spaghetti
1/4 cup extra virgin olive oil
5 garlic cloves, chopped
crushed red pepper
1 Japanese eggplant, cut into small cubes (can sub regular eggplant)
1 cup frozen peas, thawed
salt and pepper to taste
grated pecorino romano cheese

Cook pasta according to package directions.  Meanwhile, in a medium sized pot, heat oil, then add garlic and crushed red pepper.  Add eggplant, salt and pepper, and cook until slightly brown, followed by peas.  Lower heat and stir to combine.

Drain pasta and add to veggies.  Add cheese, toss and serve.

Baked Orzo with Shrimp, Tomato Sauce & Feta

LOVE this dish.  Another Greek classic...

This dish wasn't a common one during my childhood - why, I'm not sure - but it's always been a favorite.  The combination of flavors is just awesome.  Get some nice fresh crusty bread and you're all set!

YUM.

Baked Orzo with Shrimp, Tomato Sauce & Feta
slightly adapted from Gourmet

1 onion, chopped
5 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1 1/2 pounds shrimp, shelled and deveined
1 pound orzo
1/2 cup Kalamata olives, pitted and chopped
1 pound feta cheese, crumbled

Preheat oven to 425 degrees.  In a dutch oven, cook onion, garlic, oregano and crushed red pepper in 1 tablespoon oil.  Stir until onion is soft.  Add wine and boil until reduced by half.  Stir in tomatoes and salt, reduce to simmer and and stir frequently until slightly thickened, about 8 minutes.  Stir shrimp in and simmer for about 3 minutes.

While sauce is cooking, boil orzo in a dutch oven (follow package directions, but shorten time a few minutes to cook al dente).  Reserve 1/2 cup cooking water and drain orzo.  Return orzo to pot and add remaining tablespoon of oil.  Add orzo to sauce, followed by reserved cooking water, then olives, and salt and pepper to taste.

Add feta to pot and bake, uncovered, until cheese is melted, about 10-15 minutes.

Serves 6.

Linked to: Tastetastic Thursday

Alfredo Stuffed Shells with Chicken & Artichokes

Our latest recipe swap theme was pasta, back by popular demand.  As you know, we're never short on ideas for pasta here, but new ones are always welcome!  This recipe, from Leanne at Around the Table: Loving Food in RI and Beyond, was a nice addition to our arsenal.

As most of you know, I've been favoring make ahead meals lately because of my work schedule.  I was excited when I saw this assignment because I figured it was a dish that I could make the day before, pop in the fridge, and reheat the next night.

Unfortunately, it didn't quite work out as planned.  Don't get me wrong, it was still good...but the creamy aspect of the sauce kind of just disappeared.  It turned into more of a buttery liquidy sauce.  So, next time I'll either prep it the day before and not bake it until serving, or I'll make it the same day we eat it :)

This picture was taken after I baked them and before I refrigerated them...delicious!  And, the pan you see is one of the three in the set I got from Lydia - LOVE them!

Check out the link below for Leanne's original recipe - I made changes based on ingredients that I had on hand.  Thanks for a great pasta dish, Leanne!



Alfredo Stuffed Shells with Chicken & Artichokes
adapted from Around the Table: Loving Food in RI and Beyond

24 jumbo pasta shells, cooked al dente
1 1/2 cups shredded rotisserie chicken
1 (14 ounce) can artichoke hearts, drained and chopped

For the sauce:
1 1/2 cups heavy cream
3 garlic cloves, chopped
6 tablespoons butter
1 1/2 cups grated pecorino romano cheese, divided
2 teaspoons black pepper
4 tablespoons chopped fresh parsley, divided

Preheat oven to 350 degrees.  While pasta is cooking, cook the sauce.  Warm cream and garlic in a medium saucepan over medium low heat until steaming.  Whisk in butter until melted.  Add 1 cup cheese, pepper and half of the parsley.  Raise heat and cook until reduced to one cup, stirring frequently.  Add chicken and artichokes and remove from heat.

Fill each shell with mixture, then top each with remaining cheese.  Bake for about 25-30 minutes, or until bubbling.

Leftover Crack Dip Mac-n-Cheese

So, remember that crack dip I posted last week?  You know...everyone's favorite dip...the one that disappears in a flash...the one you always have to triple the recipe for?

Well, something strange happened on New Year's Eve.  I found myself, with last minute notice, cooking a ton of food for some people who were coming over.  I made way too many dishes and entirely too much of everything.

(yeah, I know, those of you who know me are now saying, that's not strange...making enough to feed an army is your MO!)

Anyway, there it was...leftover crack dip.  A lot of it.  An enigma!

So I figured the only thing that could make it better is...pasta.  Right?

Right.

Leftover Crack Dip Mac-n-Cheese
because hey, you never know...there may actually be some leftover!

2 cups leftover crack dip
1 box pasta (I used elbows...use whatever you like), cooked al dente, drained
panko bread crumbs

Preheat oven to 350 degrees.  Place dip in a large bowl and microwave until just heated through, so it can easily be stirred.  Add pasta to bowl and stir to combine.

Pour mixture into an 8x8 square pan.  Sprinkle panko crumbs on top and bake for about 20-25 minutes.

Soup in a flash!

Another quick-weeknight-especially-on-days-I'm-in-the-office dish!  This one seriously couldn't be easier.  It's a great idea to keep homemade stock in the freezer for times like this - or, you can definitely use a store bought one.

Either way, this can be on the table in about 20 minutes and tastes delicious!  Perfect for the chilly weather we've been having :)

Quick Tortellini Soup
6 cups chicken stock
1 cup frozen chopped spinach
1 bag frozen tortellini (I use cheese but meat is fine)
1 cup chopped carrots (I didn't have any the night I took this pic but normally add them in)
freshly ground pepper
grated pecorino romano cheese

Place stock in a medium size dutch oven and bring to a boil.  Add spinach, tortellini, carrots and pepper, bring to a boil, then simmer and cover.  Cook for about 10 minutes.

Spoon into bowls, sprinkle with cheese and serve.

Serves 3-4.

You asked for it...

...you got it!  Many of you said you appreciate seeing quick and easy weeknight meals here, so I'll be bringing you more.  They're going to become more of a necessity for me anyway so I'm happy to oblige!

One thing's for sure - you definitely don't have to sacrifice taste when you're taking shortcuts.  Fresh vegetables and seasonings are great to pair with a convenience product like frozen ravioli.  For this particular dish, I used a favorite in this house - broccoli rabe.  If you haven't tried it, please do.  Don't be afraid of its bitterness...although if it really is too much for you, boil it before sauteing.

You will have this meal on the table in the amount of time it takes to cook the ravioli.  Quick, easy, delicious.    The perfect weeknight slogan!

Ravioli with Broccoli Rabe & Pancetta
1 bag mini cheese ravioli
1 bunch broccoli rabe, ends trimmed
3 garlic cloves, chopped
3-4 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper (more if you like it spicy)
1/2 cup cubed pancetta
salt and pepper to taste
grated pecorino romano cheese

Cook ravioli according to package directions.  Meanwhile, heat oil in a large deep skillet over medium high heat.  Add garlic, pancetta and crushed red pepper.  Put broccoli rabe in carefully and move with tongs until it begins to reduce (it will shrink a lot).  Cook down until soft.  Turn heat down to low.

Drain ravioli and add to skillet.  Add salt and pepper to taste.  Mix everything together until ravioli are coated with all ingredients.  Add cheese, toss quickly and serve.

Serves 3-4.

Linked to: Tastetastic Thursday

Guest posting today!

Hi everyone!  Head on over to Dainty Chef to see what I've got cooking today.  Here's a hint:

If you aren't familiar with Krissy's blog, now's your chance to make it happen :)  She's got some great recipes that I think you'd all enjoy - check them out!

Talk to me

I'm curious - do you enjoy my simple pasta dish recipes?  Do you find them useful?  I ask because there are so many of them that I haven't blogged, just because I'm not sure if they'd be appreciated.  A very common question when looking for dinner ideas is "I need something quick and easy", so I'm thinking that they must be helping some people out there.  Speak up now...

I personally find quick and easy recipes very useful, as well as those that use common pantry ingredients.  Lots of people out there lead very busy lives and rely on these types of meals pretty often.  I hope those people are reading my blog :)

This is another one, again, using what I usually have on hand, plus a few fresh ingredients I happened to have that day.  The vegetables can easily be substituted with others like artichoke hearts (canned or frozen), zucchini, fresh tomatoes, spinach (fresh or frozen), broccoli rabe, mushrooms...pretty much anything goes.

As for the cheese, use the fresh stuff.  Fresh mozzarella makes a huge difference as far as taste and texture.  It melts really nicely and is just so delicious.

Is there a favorite quick and easy pasta dish in your house?  If so, please share it!

Autumn Pasta with Fresh Mozzarella
1 pound pasta (whatever kind/shape you like)
3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper
1/2 eggplant, diced (I didn't peel it)
1 broccoli crown, roughly chopped
1 cup canned diced tomatoes, with liquid
1 teaspoon dried basil
salt and pepper to taste
3/4 cup fresh mozzarella, chopped

Cook pasta according to package directions.  Meanwhile, in a large skillet over medium-high heat, heat oil then add garlic and crushed red pepper.  Be careful not to burn it.

Add eggplant and broccoli.  Saute until they begin to soften.  Lower heat to medium, add tomatoes, basil, salt and pepper, and  let cook for about 10 minutes.

Drain pasta and throw into pan.  Toss everything until combined, turn off heat and add mozzarella.  Stir gently so cheese is evenly coated and distributed.  Serve immediately.