This recipe started off as a roasted veggie Lasagna and then I realized I used my tomatoes for the chili I made last week. So I had roasted veggies and ricotta and then I had some lemon and veggie pasta. Threw it all together and it was deliciouso.
I’ve always been a fan of the lemon and ricotta flavors. It’s light, creamy, and refreshing. This is definitely a great summer dish.
I have been obsessing over this Italian market by my Job because they have the best local produce, fresh meats, homemade cheeses and bread. It’s the best hidden gem I have ever found. Nothing like an authentic Italian market and local produce.
3 plum tomatoes
1 can of artichoke hearts
3 cloves of garlic
1 box of your choice pasta
1 container of ricotta (I used fresh ricotta from the market)
Juice of 2 lemons
Zest of 1 lemon
1/4 cup of Parmesan cheese
Salt and pepper to taste
1 cup of reserved pasta water
Fresh basil ( I didn’t have any but I would recommend it)
1/2 cup of olive oil
Cut your veggies and mince the garlic
Place them in a bowl and coat them evenly with olive oil, sprinkle of Parmesan, pepper, and Italian seasoning (I always salt my veggies after roasting them because if you salt it before it brings out the moisture) with tomatoes and zucchini if you salt them before it tends to get mushy.
Roast your veggies on a baking tray evenly spread out for about 25 minutes
Meanwhile, cook your pasta in salted water
Reserve 1 cup before draining completely
Add your ricotta, lemon juice, seasoning, lemon zest, parmesean, and the rest of your olive oil
Toss in your veggies and enjoy!
I made some baked chicken with mine. I marinated my chicken over night in Italian dressing and baked it in the oven for 20 minutes along with the veggies
We all know how crazy this winter has been, from short sleeves on Christmas to a blizzard on its way. To prepare for the blizzard I whipped up some healthy and hearty Tuscan white bean soup. There are a ton of variations to this so I created my own. Feel free to get creative with yours and use whatcha got in your fridge or pantry!
This combines Tuscan flavors and savory Italian spices with some white beans, veggies, and orzo in a vegetable broth. It’s so yummy and there’s nothing better than cozying up to a hot bowl of soup on a cold day.
You can make a big pot of this and freeze it for later. I cook for myself so I always have a ton of leftovers and I love freezing them for the future!
1 can of white cannelloni beans
4 celery stalks
2 cloves of minced garlic
Medium white onion (I used red because I ran out of white)
1 32oz box of organic vegetable broth (feel free to chicken broth if you have that)
1 bag of spinach
1/4 cup of orzo
1/2 teaspoon of crushed red pepper
Salt and pepper to taste
1/2 teaspoon of thyme
Teaspoon of Italian seasoning (I used a mixed fresh Italian herb seasoning from a local Italian market)
1 can of tomato paste
3 tablespoons of extra virgin olive oil
Dice up your carrots, celery, and onion
Heat your oil in the pot
Cook your garlic until it has a light brown color to it
Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes
Add your vegetable broth
Then add your tomato paste
Dice up your spinach and add to the pot to cook down
Drain your canolenni beans and add to the pot
Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
Add your spices
Let the orzo cook until tender
Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
Sit on your couch in a blanket and warm up to a cozy bowl of soup