Nights at Home + Pasta Primavera

I've been loving life post-Labor Day. I always say that the summer is so fantastic and fun, but I'm definitely a homebody by nature. When I don't have enough time at home to keep my life in order, I end up feeling scattered and stressed out. Lately, my apartment has been tidy, I've had dinner on the table before 8:00 and I've gotten to just spend time hanging out with Shaun. I'm liking it a lot.

 

Last night was another one of these nights. Admittedly, we're still dealing with our little terrace visitor.

 

She is still hanging around. Apparently our neighbor who rescued her hasn't found a home yet. We've been feeding her and playing with her. She is so friendly and truly so adorable. We're now on the hunt to find her a really good home. Unfortunately Shaun and I made the decision that we just cannot keep her, but we will do everything possible to take care of her until then and find her the best home we can.

Like I mentioned, we are not cat people. But I've almost changed my mind after meeting this kitten. She (we're no biologists, but are fairly certain she's a girl) just wants to be around people and wants to be loved! If you are in the area and are in the market for a sweet kitten, please send me a message. If I don't find a home for her by the end of the week, I plan to take her to the vet on Saturday for a check up. But she does seem healthy and playful!

 

Shaun is totally smitten with this kitten (and this is a good shot to show you how small she is).

Aside from that, we spent the night hanging on the couch watching Castle and How I Met Your Mother. Castle was so good! Anyone watch?

We also whipped up a little veggie pasta with Ronzoni Garden Delight. I sauteed some zucchini, mushrooms and red pepper. Topped with parmesean cheese, this was an easy, healthy dinner that we will definitely be enjoying again and again!

 

Pasta Primavera
1 lb pasta
1 zucchini, diced
1 red pepper, diced
1 pkg button mushrooms, sliced
1 clove garlic, minced
1 Tbsp olive oil
kosher salt
pepper
dried thyme
dried parsley
1/2 C parmigiano reggiano
1/2 C+ reserved pasta water

In a skillet, heat olive oil over medium heat. Add garlic and sautee for 30 seconds. Add vegetables and sautee until soft. Season with salt, pepper, thyme and parsley.

Meanwhile, cook the pasta according to package. When finished drain about 2 cups of the water into a glass measuring cup. Drain the rest through a strainer. Move the pasta back to original pot or a serving dish. Add vegetables, 1/2 C reserved pasta water and parmigiano reggiano. Add more water or parmigiano reggiano to taste. Serve and enjoy!

So fresh and yum-inducing.

So that's what I've been doing with my nights. And I've been liking it! Have a great day friends!

Questions of the Day:

Are you a homebody?

What do you do on slow evenings?

Do you want to adopt this cutie pie kitten? :)

This Week + Go To Meal: Pesto Pasta

This week, Shaun and I used up what we had in our refrigerator and pantry because I refused to go food shopping on Sunday.

note to self: don't leave half opened anything in cabinets. Unless you want some tiny little bugs crawling around on your food. Ack.

The heat {finally} broke and we slept with the windows open last night; me with double blankets, Shaun with none.

We still have a terrace visitor. And we're still mildly obsessed wit him/her.

I've been engrossed in a new book series. Well, new to me. My cousin Veronica demanded recommended that I read the Fever series by Karen Marie Moning. Has anyone read these? DarkFever, BloodFever, etc? Although I wasn't so into it at the beginning, I've now plowed through the first two and can't wait to see what happens next! I just downloaded FaeFever onto my Kindle and can't wait to dig in on the train today!

 

I decided that after making my Fall mood board, I need to own Essie's Glamour Purse. ASAP.

Shaun and I whipped up another easy go-to meal.

It's pesto pasta! We had a ton of basil in our urban herb garden, so for a quick fix, I've been making up batches of oil-free pesto. You can easily freeze these for the colder months. Simply defrost, mix with pasta and top with parmegiano reggiano. Easy, quick and healthy...a perfect go-to dinner!

Oil-Free Pesto
*Adapted from Weight Watchers
2 Tbsp walnuts, lightly toasted   
2 C fresh basil leaves
1/2 C reduced-sodium chicken broth   
1/4 C grated Parmesan cheese   
1 garlic clove 
1/2 tsp table salt  

Process ingredients altogether in food processor (or blender) until smooth. Mix with cooked pasta and top with extra parm if you'd like. {I like} I'm newly obsessed with Ronzoni Garden Delight. Isn't it pretty?

Eat that up.

 So that's what's going on with me this week.

Questions of the Day:

What are you reading right now?

What's happening with you this week?

Any weekend plans?

psst...we're dishing up the peaches and pits of the week today! Check it out!

Penne Alla No-Vodka

When I won Heather's giveaway for Rocco DiSpirito's new cookbook, I couldn't have been more psyched. His new book features classic comfort dishes that are 'lightened up' by making simple changes to the ingredients.

So after Shaun and I were snowed in eating popcorn all night...and drinking lots of wine...

...I realized I had all the ingredients to make Rocco's No Cream/No Cry Penne alla Vodka. I practically did one of these in celebration.

 

Yes, it's still pasta, which by nature just seems unhealthy. But by cutting out the cream in favor of Greek yogurt, this dish goes from decadent and rich to...not as decadent and rich. Oh and did I mention that I whipped it up in record time? It's super easy.

 

Penne Alla No-Vodka
*Adapted from Rocco DiSpirito's Now Eat This
1 box pasta of your choice (I used Cavatappi)
2 C or 1 jar tomato sauce (see below for further info)
1 C Greek yogurt (2% or 0%)
Parmesean cheese

Prepare pasta according to box directions.

In a saucepan, heat up the sauce. I used a store-bought organic brand and doctored it up to add a little more flavor. I started the sauce with some diced onions and 2 minced garlic cloves.

 

 

After sauteeing for a few minutes to soften, I added the jar of sauce, some dried basil and 2 bay leaves. I let this simmer and reduce.

In a small bowl, mix 1/2 C of the sauce with the Greek yogurt, stirring until smooth. Add back into the pot of sauce and whisk together (Note: this tempers the yogurt so that when it's added to the large pot of sauce it doesn't curdle. See? I teach you things too).

In a large bowl, toss the pasta and sauce together.

Serve in a pretty dish.

Top with {lots of} parmesean cheese.

Enjoy guilt free! Oh and if you are wondering why there's no vodka in this, it's because Rocco says it's not needed since it brings no flavor to the dish. All those Italian restaurants are merely fooling us with this fancy title apparently. Now you're an insider.

So what do you think? Have you ever lightened up a decadent dish?