Archives for category: May 2011

Here’s another easy, hearty pasta dish that doesn’t leave you weighed down. A combination of butternut squash, cherry tomatoes, feta and fresh basil mixed in with whole wheat pasta is delicious and doable in less than 20 minutes.


1 chopped butternut squash – Trader Joes puts out a great pre-chopped box that makes this dish even easier to cook
1 cup cherry tomatoes- cut in half
Chopped basil- measure to preference
Crumbled feta- measure to preference.
Whole wheat pasta- measure to preference
1-2 tbsp olive oil
Salt & Pepper to taste

Spread the chopped butternut squash onto a cooking sheet- top with salt and pepper, a little bit of olive oil, and toss around. Place cooking sheet into 350-375 degree pre-heated oven and cook for about 12-15 minutes, or until squash softens.

Meanwhile- cook the pasta as directed on the box. Drain pasta and place back into pot.

Once the squash is cooked, remove from oven and add to the pasta pot. Turn on low-medium heat. Add olive oil, fresh basil and the cherry tomatoes. Once everything is fully mixed and warm remove from heat, serve into bowls and top with feta crumbles.

This is an easy way to make a pasta dish that is different from your ordinary red sauce recipe – enjoy!

It’s time for a 2nd fresh start. I’ve neglected this blog for one too many months- I got busy & lazy and pushed cooking & posting to the back burner.

What better way to get back into the swing of things than with a fresh post of my new garden. A combination of tomatoes, basil, snap peas, mint, shrubs, vines, and flowers make up my little patio oasis. Not even 2 weeks after planting, the basil & tomato plants are twice as big, the peas have sprouted up from little seedlings and the mint is begging to be crushed into a moijito.

Last night I made mozzarella tomato panini’s and topped them off with fresh basil from the garden!

2 slices whole wheat sourdough bread
2 slices fresh mozzarella – Trader Joes has some great fresh (and cheap) mozzarella
Slices of tomatoes
3 basil leaves chopped
1 tbsp olive oil
salt to taste
pepper to taste

Pre-heat a panini press (or something of the sort- I used a waffle press…). Lightly brush the outside of the bread slices with olive oil. Flip the slices over and assemble the sandwich and top off with basil, salt & pepper. For extra taste add a few drops of olive oil onto the cheese and tomato before putting the sandwich on the press. Cook for a few minutes until the cheese melts.

Cut in half & enjoy!

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