One-Pot Eggplant Caponata Pasta

You all know how much I like a one pot-meal. I've been so excited about one-pot pasta meals, but I've been less than thrilled by how they turn out. Often soupy and not very flavorful. This one is different. It turned out beautiful and was even better the next day. Except for cooking the eggplant first and taking it out of the pot while the rest of the ingredients cook, this was truly a one-pot meal. It is adapted from one by The Kitchn.

Asparagus Pasta

Asparagus is in season. Yay! Here is a lovely and quick way to serve it. If you use the same pot for everything - only one pot to clean. It comes together quickly, the fussiest thing you'll do is chop asparagus and grate lemon zest. This was a great way to use up some of my CSA produce. We are still eating well while sheltering in place. I know you'll love it, hubby certainly did. Usually he only likes red sauce pasta so this was a coup for me.

Lamb Ragu

Here is a really delicious ragu. It is made with ground lamb, onions and tomatoes. Super simple. As you know hubby loves pasta of any sort. This was such a hit. And a good source of protein for him. The noodles, made with heirloom wheat, are from my CSA farm - Full Belly Farm. They are full of flavor, light and fabulous. I've also used tube pasta from the grocery - and the recipe was just as good. I promise. I enjoy lamb, maybe since I was raised on a sheep farm. Or maybe in spite of being raised on a sheep farm. Ground lamb is affordable and versatile. Give it a try. I adapted the recipe from one in the New York Times. It makes enough for about 6 servings.

Eggplant Pasta

Here's a little pasta dish I like to make frequently when eggplant is in season. I especially like the small eggplants - Italian or Asian ones. They don't require peeling or salting. They are tender and soak up whatever flavors you put with them. This recipe only has 4 main ingredients not counting the oil and seasonings. It comes together in a flash and is so delicious, you'll want to eat your eggplant this way all the time. Hubby, who claims to dislike eggplant, asked for another serving and said he did not miss the tomato sauce.

Lemon-Rosemary Chicken Orzo

Once again a delicious pasta meal. This one has chicken, but you could make some adjustments for a vegetarian dish by leaving out the chicken and upping the veggies, perhaps add some squash or green beans. This recipe helped me use up more of my lemons and is a one pot meal. One pot meals are my favorite. Less to clean up. It is enough for two and can easily be doubled. Adapted from a recipe by Ellie Krieger. 

Tahini Pasta

I was pretty skeptical this would taste good. Tahini is a bit bitter for my taste. But, wow were we surprised. This was so good. My hubby did not once ask where the tomato sauce and hamburger was.  That was a real coup for me! Once again I sneaked in a vegan meal. Wink, don't tell him. I was inspired and adapted a recipe on 101 Cookbooks. This was pretty easy and quick.

Lemon Pasta

I have too many lemons this time of year. I think I've mentioned this before. I spend time searching and testing lemon recipes. This one turned out very good. The flavor is bright and it feels creamy in the mouth. If you use oil instead of butter, vegetable broth instead of chicken broth and a vegan cheese, it can be vegan. This is an example of simple delicious food that I easily can make. I think I adapted it from something I found in the Raley's Magazine. I sprinkled it with some of my left over lemon bread crumbs.

Garbanzo and Spinach Orecchiette (Little Ears) with Crispy Lemon Bread Crumbs

This is one of those vegan recipes I slip in every once in a while. If it involves pasta - I can pretty much feed my hubby anything. I found this recipe in the Sunset Magazine about a year ago. I've made a few changes and adaptations to it. It makes about 8 cups. Enough for four people. We don't really like left overs unless they are pasta, so we are good with larger pasta recipes.

It comes together pretty quickly. My strategy is to chop up what needs chopping first so I can then focus on the cooking.  Since I'm a pretty slow chopper, it helps me not feel stressed and rushed if I'm trying to chop, cook, etc. all at the same time. That might work for you too.

Uncle Tony's Chard Di Bona

I love pasta and greens. A great way in my opinion to eat greens of any sort. I adapted the following recipe from one I found a number of years ago in the San Diego Reader for making chard and pasta.