Summer Pasta

Thanks for joining me again! Today I have a delicious summer pasta dish to share. It can be a meal or a side dish. It’s perfect for a get together or as an alternative summer meal. Prepare ahead of time and keep refrigerated or make and serve, it’s versatile. Let’s get started!

The summer months in Southern California can be long and hot so its nice to take a break from traditional cooking. Let’s start with the ingredients I use. First, I start with a rainbow rotini pasta but tortellini works great too! Next up I use fresh from the garden cucumber and tomato (cherry is a favorite but not required) if you’re not a gardener the stores are plentiful during the summer months. Don’t forget the onion and garlic if desired. Depending on who I’m serving. I may add some sliced black olives. I also use an Italian dressing (wish bone robusto or olive garden Italian is a win for me). If you’d like to make a complete meal out of this dish, you can add some protein such as chopped ham or chicken. Let’s prepare!

Boil the pasta in lightly salted water until soft but not too much, al dente is perfect. Drain and set aside. Now it’s time to chop the veggies and dice the onion and garlic.

Transfer the pasta to a large bowl. Add the veggies and lightly toss. Next up is the dressing. I add 1TB of dressing at a time, lightly tossing in-between until my desired amount is added. Cover and refrigerate or serve immediately. Top with shredded parmesan or chopped parsley as desired. TADA! You’re done. Quick, easy, filling, and refreshing!

Comment below what your favorite summer dish is. If you make this family favorite don’t forget to comment and tag #sewmuchglitter on your social media. Check out my other creative ideas@sewmuchglitter on Facebook/Instagram/Pinterest. I can’t wait to see how this dish inspires you.

See you soon!

Sunday Dinner

Hello and happy Sunday! I hope everyone finds themselves well. With a light at the end of a tunnel there is still a ways to go. If you are like me, you are sick of cooking and cleaning up during this time at home. I miss a few favorite resturants, and we also find odd things in our pantry or the fridge after stocking up. Let’s get creative! I love soup and I could eat it for any meal. My favorite soup when dining out comes from the Olive Garden but my family does not feel the same way. This prompts me to get creative. I enjoy using my crock pot or insta pot for this reciepe, there is less clean up, those odd foods find a purpose and it satisfies my taste for the Olive Garden.

Minestrone soup is my favorite soup and has many variations. Please enjoy this recipe and substitute aspects as you like. The basics of minestrone soup are tomatoes, vegetables and pasta or a variation of. Here are the ingredients I use for my soup:

  1. Ground Turkey 1-2 lbs
  2. Onion, Garlic, Salt, Pepper, Italian seasonings and Bay leaf
  3. Chicken stock 2-4 Cups (broth, bullion or water will work but season accordingly)
  4. Red Kidney beans drained
  5. Can diced tomatoes ( I choose seasoned)
  6. Vegetables! 1/2C-1C as desired: chopped celery, sliced carrots, chopped zucchini, chopped frozen spinach
  7. Pasta: elbow macaroni, tortellini and shells are all great options. We are ready to get cooking!

Whatever cooking method you choose, remember that you want the flavors to marry so it has that home cooked (I’ve been cooking all day) kind of taste. I use my crock pot and simmer on low for about six hours. I have a ninja crock pot that also has a stove top function.

  1. chop the onion and garlic toss it in the pot to let sweat on low. Add the ground turkey and brown. Start adding the seasonings (I start with 1 teaspoon of each) Stir together but don’t add the bay leaf until the end.
  2. Add the chopped vegetables followed by the tomatoes (not drained) kidney beans and stir.
  3. I now add my chicken stock, stir and let simmer for about 5-10 minutes.
  4. I turn my crock pot to low (remember I was on low stove top function) and add the pasta, stir and top off with 1 bay leaf. If you desire, add more seasonings. Set a timer for 4-6 hours and walk away!

This is a perfect Sunday dinner or midweek pick me up meal. It’s great to serve with garlic toast and/or salad. We love Parmesan cheese so we top our bowls off with shredded Parmesan. The leftovers are a hit and I mix up my ingredients so it feels like a new recipe when my love of soup isn’t shared. Some great substitutions are frozen vegetables, no meat, pancetta, cheese stuffed tortellini or rainbow rotini.

Don’t foget to check me out on Facebook/Instagram for other projects. Leave a comment and let me know what your favorite easy recipe is. If you try this delicious minestrone soup, show me (tag me @sewmuchglitter) I can’t wait to see yours!

HAVE A GREAT DAY AND STAY WELL!

Carrie F.

sewmuchglitter