Lemony Pasta with Tuna and Peas

Okay, so this might not be the healthiest dinner, but it screams comfort food for me. My Mom used to make this when we were little and I will always have a soft spot for it in my heart. I have changed it up a bit since the good old days (adding a bit of lemony flavour to it), and both versions are so good. It is a quick and easy dinner for a rushed weeknight, or when you're feeling like a good meal Mom used to make. 

Ingredients

1 box whole grain, whole wheat pasta (375g)

1/2 cup or more of frozen peas

1 can tuna

1/4 cup miracle whip/mayonnaise 

zest and juice of 1 lemon

sat and pepper to taste

Directions

Make the pasta according to directions on box. When the pasta only has 5 more minutes of cooking, add in the frozen peas and finish cooking together. Meanwhile, place tuna, miracle whip, zest of 1 lemon and juice of 1 lemon in a large bowl and stir to combine. Drain the cooked pasta/peas and place in bowl along with the tuna mixture. If you're finding the mixture too dry then add in a little more miracle whip/mayo. Sprinkle with salt and pepper to taste and a little more lemon zest if desired. Serve warm. Enjoy - Alex

Fresh Mint and Pea Carbonara

I made this greek salad recipe a few nights ago which required just a pinch of fresh mint. While it was thoroughly enjoyed, I was left with a ton of fresh mint I was itching to use up. 

This recipe was the perfect solution. So very delicious!

adapted from The Gouda Life

Ingredients

5 slices prosciutto

1/2 red onion

1 garlic clove minced

2 cups fresh or frozen peas

2 handfuls whole fresh mint leaves

1/3 lbs linguine

2-3 Tablespoons olive oil

1 Tablespoon butter

grated parmesan cheese (optional)

salt and pepper to taste

Lay the prosciutto slices in a hot pan to make crispy. Once prosciutto has crisped, crumble or cut into small slices and set aside.

Heat 1 tablespoon of olive oil in a large pan then add the onion, garlic, and peas and sauté until cooked through. Season with salt and pepper.

While onion, garlic, and peas are sautéing, bring a large pot of water to a boil. Place linguine in the water and cook until al-dente. Add about a cup of the starchy linguine water to the pea mixture and stir. Drain the pasta then add to the pea mixture and remove from heat. Add the remaining olive oil to keep pasta from sticking. Tear the mint leaves into the mixture and add the butter then combine well. Top the dish with the crispy prosciutto and some parmesan cheese.

Enjoy!

- Arianne

Fresh Tomato Pasta Sauce

I've been searching all over the internet for a very simple pasta sauce recipe using fresh tomatoes. Every recipe I came across either used at least some canned tomatoes, or required more prep work than I was up for. So I decided to just try making my own, using 5 very simple ingredients. I really loved the outcome, and I hope you will too!

Ingredients

8 roma tomatoes

5 large fresh basil leaves

2 garlic cloves

1/2 teaspoon salt

1 teaspoon dried oregano

Cut stem end off of romas and cut into quarters. Place all ingredients in a blender and puree until smooth. Heat in a sauce pan and simmer for an hour.

Can also be used as pizza sauce

(Note: you can add 1 can of tomato paste to thicken if preferred)

Butter and Garlic Shrimp Pasta

Recipe from : Mels Kitchen Cafe

Ingredients

5 cloves garlic, minced (about 5 teaspoons)

4 cloves garlic, smashed

1 1/2 pounds large shrimp (about 25) peeled, deveined, and cut into 3 pieces

3 tablespoons olive oil

salt

1 pound pasta

1/4 teaspoon red pepper flakes (optional)

1 tablespoon flour

1/2 cup chicken broth 

3/4 cup clam juice (I used water)

1/2 cup chopped, fresh parsley

3 tablespoons butter

1 teaspoon fresh lemon juice

Directions

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp marinate at room temperature for 20 minutes while you prepare the other ingredients.

In a large skillet, heat the rest of the olive oil (2 tablespoons), over med-low heat and add the smashed garlic cloves. Stir often until the garlic is light and golden (about 5 mins). Remove the skillet from heat and remove the garlic with a slotted spoon, leaving as much oil in the pan as possible. Throw the garlic away, and set the skillet aside.

In a large pot, bring pasta to a boil. Cook until pasta is tender (look at package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the pasta water, then throw the pasta back in the pot. 

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp without stirring or moving them until the oil starts to bubble (about 1-2 mins). Now stir the shrimp and continue cooking until the shrimp is just cooked through (1-2 mins). Watch that you don't overcook the shrimp, or it will turn tough. 

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoons of minced garlic and red pepper flakes to the skillet and cook until fragrant (about 1 min). Add the flour and stir constantly cooking the mixture for 1 more minute. Whisk in the chicken broth, stirring constantly until the clumps of flour become smooth. Whisk in the clam juice, and parsley and cook until the mixture thickens (2-3 mins). Take the skillet off the heat and stir in the butter and lemon juice. Add the shrimp and sauce to the pasta adjusting the consistency with the pasta water if it's too dry. (I didn't need to add any extra water to mine.) Serve immediately.

Enjoy - Alex

Roasted Butternut Squash and Tomato Penne

Here goes the squash addict again. I honestly can't help myself. Though this recipe is simple and contains few ingredients, it's still packed with flavour!

Ingredients

1 butternut squash 

1 cup chopped red onion

2 garlic cloves

2 Tablespoons olive oil

1 teaspoon dried sage

salt and pepper to taste

500g penne

2 large tomatoes diced

parmesan cheese to top

Preheat oven to 400F. Dice butternut squash and toss with red onion, garlic, olive oil, and spices. Bake for 40 minutes, or until squash is soft.

Boil penne until tender and drain. Toss baked squash mixture with tomatoes and pasta. Top with parmesan and serve!

Simple and delicious.

Enjoy!

- Arianne

One-Pan Pasta

We made this Martha Stewart recipe last night, and I must admit I was skeptical about it. It just seemed like the ingredients would be too simple to make a flavourful dish but it turned out a huge hit at our place. It literally took me 15 minutes to make a dinner that everyone enjoyed! 

Just throw everything in one pot, boil and.....

dinner is served! 

It really doesn't get any easier than this. 

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved (I used diced)
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
2 sprigs of basil, plus torn leaves for garnish
2 tablespoons extra virgin olive oil
course salt and freshly ground pepper
4 1/2 cups of water (I used vegetable broth)

Freshly grated Parmesan cheese for serving.

Directions

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 1 tsp salt, 1/4 tsp pepper and veggie broth in a large pot. Bring to a boil over high heat. Continue to boil until pasta is al dente, or the broth is nearly evaporated. REMEMBER to stir often (every 2 minutes or so), so the noodles don't stick together. Season to taste with salt and pepper. Garnish with basil, more oil if needed and Parmesan cheese. Enjoy!  - Alex

Chicken Souvlaki Pasta Salad

Pasta salads are the perfect meal for those crazy-hot summer days where taking any time to cook or bake anything is simply out of the question.

This recipe was inspired by just that - the heat! I really wanted chicken souvlaki wraps, but there was no way I was up for making some homemade tortillas. So this is what it turned into, and it was de!

Chicken Souvlaki Marinade

2 chicken breasts

Juice of 1 lemon

1 Tablespoon olive oil

2 garlic cloves minced

1 teaspoon oregano

1 teaspoon thyme 

1/2 teaspoon salt

1/2 teaspoon pepper

Chicken breasts may be diced, marinated then placed on skewers, or marinated and barbecued whole. 

Thoroughly mix all ingredients except for chicken in a bowl or large zip-top plastic bag. Then place chicken into bag and mix well, ensuring all chicken has been covered. Marinate in the refrigerator for 10-30 minutes. Barbecue until cooked through.

Pasta Salad

250g fusilli noodles

1 large tomato

1/2 large cucumber

1/4 cup thinly diced red onion

1 cup tzatziki sauce

1/2 cup crumbled feta cheese

Cook noodles and rinse in cold water to cool.  Dice tomato, cucumber, and red onion. Place all ingredients, including cooked chicken into a large bowl and mix thoroughly. 

Enjoy!

-Arianne

Light Alfredo Sauce

Who doesn't love a big ol' dish of alfredo? 

Always good unless it's a little too rich. I found this recipe to be a perfect lightness, while still 

satisfying and jam-packed with flavour!

Original recipe from The Science of Eating

Ingredients

4 garlic cloves

1 teaspoon olive oil

2 cups vegetable broth

2 heaping Tablespoons of flour

1/2 cup plain Greek yogurt

2 Tablespoons grated parmesan cheese

salt and black pepper to taste

parsley

Directions

Heat oil in a saucepan over medium heat, then sauté the garlic until golden brown. 

Add the chicken broth and the flour, stirring frequently to prevent the flour from clumping. 

Bring mixture to a boil then reduce heat then add yogurt and stir.

Stir in the pepper and parmesan cheese and continue to cook over medium-low heat, stirring frequently.

When sauce is thick, pour over your desired noodles.

Sprinkle with parsley.

Enjoy!

- Arianne

Sesame and Cilantro Vermicelli Salad

     Recipe from Simply Recipes

Ingredients

Honey soy dressing : 

1/4 cup grapeseed oil or corn oil (I used olive)

3 tablespoons of dark sesame oil

1/2 teaspoon crushed dried red pepper flakes or chili powder

3 tablespoons honey

2 tablespoons gluten free soy sauce

Salad: 

8 oz vermicelli

1/2 cup chopped cilantro

1/4 cup chopped roasted peanuts

1/4 cup thinly sliced green onions

1/4 thinly sliced and chopped red pepper

1 tablespoon toasted sesame seeds

Directions

Cook pasta according to package directions. Drain, but do not rinse. 

While the pasta is cooking, combine the grapeseed oil, sesame oil, and red pepper flakes in a small sauce pan and cook until heated through. Remove from heat and add the honey and soy sauce. Mix well. 

Combine the cooked pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours. When ready to serve, mix in peanuts, green onions, red pepper. Garnish with toasted sesame seeds. 

The recipe is supposed to serve 4-8 people. Is it bad that I ate the whole thing myself? : ) 

-Alex

Simple Pasta with Fresh Tomato Sauce

 Recipe from Martha Stewart
Photograph by Everglow Photography
(Gluten free option, dairy free option, egg free)

Ingredients

2 Pounds of fresh plum tomatoes
1/4 Cup fresh basil leaves
1 Tablespoon flat leaf parsley
2 Garlic cloves, pressed
1/4 Cup extra virgin olive oil
Kosher salt, to taste
Fresh ground pepper, to taste
1 pound pasta ( I used True Roots ancient grain penne pasta - You can find it at Costco. It is organic, non GMO and gluten free!)
Grated parmesan cheese (optional, for serving)

Directions

Finely chop tomatoes, basil, parsley, garlic and mix with olive oil in a small bowl. Bring a large pot of water to boil and cook the pasta until al dente. Drain pasta and toss with the raw sauce. Sprinkle with  salt, pepper and parmesan cheese on top.

Enjoy! -Alex