Rigatoni with Mini Turkey Meatballs

I am welcoming Friday with open arms. And what better way than with arms full of cheesy pasta goodness? And I can't decide what's cuter; the mini meatballs, mini mozzarella, or the mini rigatoni? But there's nothing "mini" about the flavors of this dish. Creamy tomato sauce, al dente pasta, flavorful meatballs, and fresh crisp basil. That's just what the weekend ordered.

Rigatoni with Mini Turkey Meatballs

Ingredients:

• 1/2 cup panko bread crumbs
• 1/4 cup milk
• 1/2 lb. lean ground turkey
• 1 egg
• 2 tbsp. finely minced onion
• 1 tbsp. minced parsley
• 1 tbsp. plain yogurt
• 1 tbsp. freshly grated parmesan
• salt and pepper to taste
• 2 cups marinara sauce (I used my homemade)
• 1/2 cup heavy cream
• 1/2 cup mini mozzarella balls
• fresh basil leaves for garnish

Preheat broiler to high. Place a sheet of tin foil on a large baking sheet and spray with non-stick cooking spray. 

In a medium mixing bowl, mix together the bread crumbs and milk and allow if the bread crumbs to soak up some of the milk mixture; about 3 minutes. Then add in the turkey, egg, onion, parsley, yogurt, parmesan, salt & pepper. Mix well.

Using a small cookie scoop, form as many small meatballs as you can, placing them about 1/2-inch apart on the prepared baking sheet. Broil for 3-4 minutes, careful not to burn, until just cooked (they will finish cooking in the sauce).

Cook the pasta according to the package directions and save 1/3 cup of the pasta cooking water. 

In a large pot, or deep-sided skillet, heat the tomato sauce over medium heat. Once simmering, add in the cream and the meatballs. Add in the reserved pasta water and continue to simmer until thickened slightly. Allow to cook for 3 minutes before adding in the mozzarella balls. Stir once again. Garish with basil leaves and serve hot.

Short Rib Fettuccine Bolognese for 2

When I first met my husband, he had to moved from the east coast out to Phoenix for work, and being the newcomer to Arizona that he was, he would find his favorite meals from different places and just rotate them throughout each week. Sundays were usually pad thai, a rough day after work called for the "big-ass burger", and when he was craving comfort food in the form of Italian food, he always ordered his beloved pasta bolognese. Now I don't expect this to ever take the place of his favorite take-out spot, BUT I did try and re-create our own version made with slow-cooked short rib. And I have to say, it is pretty damn divine if you ask me. I think that the key ingredient was using freshly made fettuccine noodles, instead of the dried, but I;m not about to get all Ina Garten on you and tell you that you must spend your entire afternoon making homemade pasta noodles. Dried will be just fine if you prefer. Any way you serve it, it's going to be delicious. It's freakin' pasta!

 Short Rib Fettuccine Bolognese

Ingredients:

• 1 lb. boneless beef short ribs
• 2 slices bacon, chopped
• 1 cup chopped onion
• 1 cup chopped carrot
• 4 garlic cloves minced
• 2 tbsp. balsamic vinegar
• 1 cup wine
• 1 1/2 cups broth
• 1 cup tomato sauce
• salt and pepper to taste
• 1/4 cup heavy cream
• 1/4 cup freshly grated parmesan cheese
• parsley or chives for garnish
• fettuccine noodles

In a large pot, cook the chopped bacon until browned and crispy, about 5-7 minutes. Strain out the bacon and set aside, but leave the bacon grease in the hot pot.

Sear the short ribs in the bacon grease until browned on all sides, then place into a crockpot. Add the onions, carrots, and garlic to the bacon grease and saute until softened, about 8 minutes.

Add in the wine and scrape up any browned bits on the bottom of the pot. Then add in the vinegar, broth, and tomato sauce and bring to a boil. Pour the mixture over the ribs in the crockpot and add in the cooked bacon. Cook in the crockpot on low for 8-10 hours until fork tender and shreds easily.

Once the meat is done, add in the cream and parmesan cheese and stir to incorporate. Cook the fettuccine according to the boxed ingredients or use fresh-made if your market offers it (preferred). Serve the bolognese over the cooked pasta and garnish with parsley and or chives. 

Red Wine Risotto with Caramelized Mushrooms

I've basically gone insane. Like, who stands over a hot stove for 30+ minutes to make risotto (a typically fall/winter comfort food) in the dead heat of summer. Obviously the answer is me, but still, who does that? I was craving something hearty, maybe to pretend that it's not 114 degrees for the second week in a row. I love to ignore reality, clearly. So, in the middle of summer I in fact stood over my stove to make this incredibly rich risotto for you. And you know, what? It worked. We curled up on the couch to finish watching Season 3 OITNB (what kind of ending was that anyway?) and just vegged out. Now, I don't expect you to do the same until the temperatures drop at least below 70 degrees, but if you are feeling adventurous, or delusional like me, I promise it's worth it.

Red Wine Risotto with Caramelized Mushrooms 

Ingredients:

• 2 tbsp. unsalted butter
• 1 tbsp. olive oil
• 1 cup button mushrooms, sliced
• 3 garlic cloves
• 1 1/4 cup arborio rice
• 1 cup dry red wine
• 3-4 cups vegetable stock
• pinch of salt
• 1/4 cup freshly grated parmesan cheese

In a medium skillet, heath 1 tbsp. of butter over medium heat and add in the sliced mushrooms, cook, stirring occasionally for 15 minutes until caramelized. remove from the heat once they are soft and fragrant.

Meanwhile, heat the remaining 1tbsp. butter and olive oil together in a medium to large pot over medium heat. Once they are melted together, add in the garlic and saute until fragrant, about 30 seconds. Add in the rice and stir, coating the rice in the butter and oil, stirring and toasting for 3-4 minutes. 

Add in the wine and stir every minute or so, if not constantly, until the wine has been absorbed into the rice. Once the wine is absorbed, add in the broth, 1 cup at a time, stirring until absorbed before adding more. After 3 cups have been added and absorbed, try a bite of rice to check the texture. If you would like them softer, add the remaining cup of broth.The entire process took me about 25 minutes until all of the broth was absorbed and the rice was tender.

After the rice has absorbed all of the liquid, add in the parmesan cheese and a pinch of salt. Stir, combining the cheese and serve hot, topped with the caramelized mushrooms.

Grilled Peach Caprese Pizza

This is a big week of recipe domination from the HDFB kitchen. I finally found my perfect vanilla ice cream base and now, I have perfected my pizza crust. I like my crust to be thin and extremely crispy throughout, until you get to the very end of the crust, and there awaits a slightly thicker, pillowy edge. I also like when the cheese is one massively thin layer, instead of large portions throughout. I found the secret to the perfect cheese layer is to buy one of those large mozzarella balls and then pop it into the freezer for about 15 minutes, allowing it to harden enough that you can slice it super thin with a knife without it crumbling in your hands. And while you are waiting for your cheese to harden, you can roll out your dough. I like to hand toss mine back and forth, stretching it as I rotate it around and around, making the circle large enough to cover my entire pizza stone. Rip a hole in your dough while stretching it? No worries! Just pinch it closed and keep stretching. The golden success to this pizza though is hands down the peaches. Sliced thin, you get the saltiness from the cheese and the sweetness from the peaches, creating the ultimate summer pizza. 

 Grilled Peach Caprese Pizza

Ingredients:

• 1 pizza dough ball
• 1/4 cup cornmeal
• 1 tbsp. olive oil
• 1 peach, pitted and thinly sliced
• 5 oz. mozzarella cheese, thinly sliced
• 1/4 cup pesto

Preheat grill to 400 degrees. Roll out the pizza dough to create a 12-inch round. Place a pizza stone down  and sprinkle it with the cornmeal so the dough doesn't stick. Place the dough on top of the prepared stone and put onto the grill. Brush the dough all over with the olive oil and close the grill, allowing the dough to crisp up for 5 minutes.

Open the grill and place the sliced peaches on the top rack, allowing them to warm and crisp up just slightly. Layer on the thinly sliced cheese and close the grill again. Cook for another 5 minutes.

Add the peaches on top of the melted cheese and then drizzle the pesto with a spoon over the top. Close the grill and cook for another 2-5 minutes, until the crust is deep golden brown and the pesto has warmed through.

Carefully remove the pizza from the grill and allow to rest for 5 minutes before slicing and serving.

Meatball Pasta Bake

Nothing beats a good, classic pasta dish. Take spaghetti and meatballs for instance. It usually takes you to a place from your past. For me, it's my mom's kitchen. A large pot of pasta, topped with just enough sauce to coat the noodles, and a side of meatballs, chopped into quarters, then mixed in, to accompany each forkful of spaghetti. This is just like that, only not. I know, right? I took all of your classic ingredients, but baked them to melty-cheesy (totally just made that word up) perfection; complete with meatballs baked right in the pasta. Let me repeat. In the pasta. Oh, and don't forget the wine!

Meatball Pasta Bake

Ingredients:

• 1 lb. pasta noodles
• 3/4-lb. pre-packaged meatballs or homemade
• 1 jar of your favorite marinara, or homemade
• 1 8-oz. ball of mozzarella cheese, shredded
• fresh basil leaves, sliced for garnish
• wine, for drinking!

Preheat oven to 350 degrees F. Prepare a 9x9-inch baking dish with non-stick cooking spray.

Cook the noodles for half of the time recommended by the package directions. They will continue to cook in the oven, so avoid overly soggy noodles by cutting the boiling time in half.

Once the noodles are done, add them to a large bowl along with the cooked meatballs and the sauce. Fold in half of the mozzarella cheese and then pour the mixture into the prepared baking dish.

Bake in the oven for 20 minutes, then turn up the heat to broil and cook for another 2-4 minutes, until the cheese on top begins to get nice and crispy (this is how you get those those crunchy edges).

Remove from the oven and allow to sit for 10 minutes before serving. This way the sauce finds its way into all the crevices in the pasta, and also so you don't burn the roof of your mouth!

One-Pot Sun-Dried Tomato Pasta

You guys. Can I just tell you what a miracle it is that I was able to blog for you today? I spent last night at the most incredible of incredible concerts, Lana del Rey. I know, how basic of me, right? Don't care. This is the second time I have seen her and she's brings down the house. It was weirdly cool in the Valley of the Sun, and while an outdoor concert in the middle of May would usually be a death sentence, it was actually windy and gorgeous out. Score! Needless to say, I am lacking in the sleep department, but not in creativity. After coming home from Indiana last weekend, we were low on groceries, but didn't have the energy to go shopping. I gathered up what I had and ended up making quite the meal for the two of us, plus leftovers for the next day. With summer right around the corner, the less dishes we have to do is ideal for us, so a quick one-pot pasta dish was just what the doctor ordered. 

One-Pot Sun-Dried Tomato Pasta

Ingredients:

• 4 cups water or vegetable broth
• 1 lb. penne pasta
• 1/2 cup sun-dried tomatoes, chopped
• 4 garlic cloves, minced
• 1/2 tsp. paprika
• pinch of red pepper flakes
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup freshly grated parmesan cheese
• 2 tbsp. lemon zest
• 1/4 cup heavy cream
• 2 grilled chicken breasts, sliced (optional)
• basil leaves, sliced for garnish

Add the water/broth, pasta, tomatoes, garlic, paprika, red pepper, salt, and black pepper to a large stock pot. Heat over high heat, cover, and bring to a boil. Stirring every minute or two to keep the noodles from sticking to the bottom. 

After the past has been cooking in the liquid for about 8-9 minutes, it should be al dente (softened, slightly firm to the bite). At this point, remove the cover, and add in the parmesan, lemon zest, and cream. Stir to mix and lower heat to a low simmer. Continue to cook a couple of minutes more, stirring constantly.

Once the sauce has thickened and noodles are soft, serve in bowls topped with the grilled chicken (if using) and garnish with basil.

Almost Vegetarian Lasagna

99% of the time my fiance goes along with whatever I want to make for dinner. However, when I mentioned the idea of roasted vegetable lasagna I was greeted by a not so pleasant response. Well, it wasn't so much a verbal response as much as it was a non-compliant facial expression. Seeing as we are about to be married in about 9 months, I decided that compromise was the answer, so I let him add a link of Italian turkey sausage to the tomato sauce for good measure. But feel free to leave this part out if you want to go full vegetarian on me. My favorite flavor from this dish is hands down the roasted poblano peppers. Not only do they smell absolutely sinful when you roast them, but they pack a unique flavor all on their own. And you see how much kale is in there? This is a healthy dinner for sure (that's what I have to tell myself to negate the noodles and cheese). Pair this with a nice glass of wine for an added touch.

Almost Vegetarian Lasagna

Ingredients:

• 9 lasagna noodles, cooked according to boxed directions
• 2 cups marinara sauce (homemade or store bought)
• 1/2 cup cooked turkey sausage (optional)
• 1 tbsp. olive oil
• 2 cups kale, stems removed, leaves chopped
• 1/4 red onion, finely chopped
• 4 garlic cloves, minced
• 2 roasted red bell peppers, chopped**
• 2 roasted poblano peppers, chopped**
• 1 cup shredded smoked mozzarella
• 1 cup shredded gouda

In a large pan, heat olive oil over medium-high heat. Add in the onion and garlic, saute for 2 minutes before adding the chopped kale. Cook, stirring often, until the kale wilts, about 5 minutes. If the mixture seems a bit dry, add a bit of water to help steam the kale. Remove from heat and set aside.

Mix together the marinara sauce and the sausage (if using). Preheat oven to 350 degrees F., while you prep the lasagna.

Spray a 9x13-inch casserole dish with non-stick cooking spray and place 1/4 cup of the sauce in the bottom of the pan to keep the noodles from sticking.

Lay down 3 noodles in the bottom of the pan, covering the whole surface. Top with 1/3 of the sauce, 1/3 of the sauteed kale, 1/3 of the chopped peppers, 1/3 of the mozzarella, and 1/3 of the gouda. Repeat these layers 2 more times, having 3 layers of noodles, sauce, veggies, and cheese when you are done.

Cover with tin foil and bake for 25 minutes, remove the foil and finish baking uncovered for the last 5 minutes.

Allow the lasagna to sit for 5 minutes before serving.

** To roast the peppers, heat grill to high, or oven to  450 degrees. Cook the peppers, tossing occasionally until all of the skin has been charred black. Remove from the heat and place into a seal-able zip lock bag. Let them rest in the bag for 20 minutes to steam. Remove them from the bag and peel off the charred skin. This will leave you with beautifully roasted veggies.

Nasturtium Risotto: an Edible Flower Collaboration

It's not every day that a local (and may I say bad-ass) florist asks you to be apart of something magical like an edible floral collaboration. But just like that, dreams do come true, and I was honored to have been asked to be a part of this amazing journey with Malori from Hoot & Holler.  I knew that I loved looking at her flower designs, but who knew that I would also love cooking with flowers? After researching dozens of edible flowers that Malori has at her disposal, I decided to go with nasturtium, whose stems, leaves, and flowers are all completely edible. The latin meaning of nasturtium is literally "nose twist", rightfully named so after its strong peppery taste. It's no wonder chefs love to cook with these blooms, not only because they add great flavor, but they also really know hot to dress up a plate! This risotto is creamy and rich from slow cooking it in butter and broth, but the nasturtium packs a punch of flavor that rivals all else. I couldn't be more excited to share this with you all and be sure to check out Hoot & Holler if you're ever in the need for a flower design or follow her adventures on instagram!

Nasturtium Risotto

Ingredients:

• 4-5 cups vegetable broth
• 6 tbsp. unsalted butter, separated
• 1 shallot, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (I used Pinot Gris)
• 1 cup nasturtium flowers (chop 3/4 cup, reserve rest for garnish)
• 1/2 cup freshly grated parmesan 
• pinch of salt to taste

In a medium pot, keep the broth warm while you prep the rest of the risotto.

In a large soup pot, heat 4 tbsp. butter over medium heat. Add in the shallot once the butter is melted and saute for 2-3 minutes until softened. Pour in the rice and cook, stirring constantly for about 3 minutes, coating the rice with the butter.

Add in the white wine and cook another 2-3 minutes until the wine is absorbed, stirring occasionally. Once the wine has absorbed into the rice, ladle a spoonful of the warm broth into the rice. Stir constantly until the liquid has absorbed almost completely. Repeat adding the broth, stirring until absorbed over and over until only about 1 ladleful of broth remains. This should take around 20-25 minutes for the broth to be added and reduced down, allowing the rice to cook and soften.

When you add in the last ladle of broth, also add in the chopped nasturtium flowers. Continue cooking and stirring for about 5-6 minutes until the broth is almost completely absorbed. 

Remove from the heat and add in the remaining butter, 1 tbsp. at a time as needed to taste, as well as all of the parmesan, stirring until melted into the rice mixture. Serve immediately.

One-Pot Lemon Basil Pasta

I felt inspired to make a spring-inspired Italian dish, seeing as Andrew and I will be exploring the streets in Italy in just 1 year form now, on our honeymoon!!! Insert all of the emojis here. I have been making more and more of these one-pot pastas for dinner. It is seriously the easiest thing to throw together for dinner since the crock pot, but tastes like I worked all day creating the perfect sauce. I bought one of those cheap basil plants at my farmer's market for like $3 a couple of weeks ago, expecting it to dry out and die within a day or so, but Andrew and I have been really good about watering it a little every day, keeping it in the shade for most of the day, and it is really flourishing! So much so, that I was able to throw in almost 3/4 of a cup of fresh leaves into this pasta dish, and you would never know that I ever took a single leaf. What I also love just as much as basil is fresh lemon. This dish calls for lemon juice and lemon zest. Double the fun! It makes for a very light dish, and if you're not a goat cheese fan, feel free to use cream cheese or heavy cream instead. But you all know me, and anything I can sneak goat cheese into, I will. I served this as a vegetarian meal, but feel free to add in some grilled chicken or sausage for an added boost!

One-Pot Lemon Basil Pasta

Ingredients:

• 1 lb. pasta of your choice, I used linguine
• 2 1/2 cups vegetable broth
• 2 cups water
• 1/2-3/4 cup fresh basil leaves
• 1 large white onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp. freshly ground black pepper
• 1 tsp. salt
• 3 tbsp. freshly squeezed lemon juice
• 3 tbsp. lemon zest
• 1/2 cup shredded mozzarella
• 4 oz. goat cheese
• 1/2 cup grated parmesan cheese
• fresh parsely for garnish

In a large stock pot, add in the pasta, broth, water, basil, onion, garlic, salt, and pepper. Bring to a medium boil, cover and cook for 8-10 minutes until the liquid is almost all absorbed, stirring occasionally.

Turn off the heat, add in the lemon juice, lemon zest, mozzarella, goat cheese, and parmesan. Stir until all of the cheese has melted into the pasta and a nice cream sauce forms. Serve hot and garnish with fresh parsley.

Italian "Drunken" Pappardelle Pasta with Spicy Italian Sausage

Remember yesterday when I taught you all how to make homemade pappardelle? Well today I teach you how to make the most sinfully delicious, oh and drunken, sauce to go along with that fresh handmade pasta. While there's a bit of dicing, chopping, and mincing for prep, throwing this sauce together is actually quite simple. It also makes a perfectly sized meal for 4 people. Or, if you're like me, dinner for 2 one night, and then lunch for those same 2 people the next day. Andrew actually told me this meal was in the top 5 meals that I have ever made. I'm not sure if it because he had 50% claim in making it with me, or if he's just biased towards anything that includes pasta, meat, or wine. But either way, I can't argue with him.

Italian "Drunken" Pappardelle Pasta with Spicy Italian Sausage

Ingredients:

• olive oil
• 4 spicy Italian sausages, casings removed (I used turkey)
• 1 small onion, quartered and thinly sliced
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 red bell pepper, cored then thinly sliced
• 1 orange bell pepper, cored then thinly sliced
• 1 yellow bell pepper, cored then thinly sliced
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1-28 oz. can San Marzano fire roasted tomatoes (I used whole, then cut them up with kitchen shears)
• 2 tbsp. freshly chopped parsley, extra for garnish
• 1 tbsp. freshly julienned basil, extra for garnish
• 10 oz. uncooked pappardelle pasta noodles

In a large cast iron skillet, pour in about 2 tbsp. olive oil over medium-high heat. Add the crumbled sausage to the hot oil and cook until browned throughout, until no pink remains. Remove the sausage to a plate and set aside. 

If needed, add about 1 more tbsp. of olive oil to the hot pan and add in the onions, tossing often as not to burn them. Cook the onions for 5 minutes until soft. Add in the Italian seasoning, salt, pepper, and sliced bell peppers. Cook for another 3-4 minutes, tossing occasionally, allowing the peppers to soften slightly.

Add in the minced garlic. Once the garlic becomes fragrant, pour in the wine. Simmer, until the wine absorbs into the vegetables and barely any remains. Now add in the tomatoes, parsley, and basil. Toss, then add back in the cooked sausage. Allow the mixture to cook for another 3-4 minutes. Turn off the heat, but leave the pan over the hot stove.

Meanwhile, cook the fresh pappardelle in a pot of boiling water until al dente. Add the cooked pasta to the sauce, toss to coat the noodles in the sauce and serve, garnishing with extra parsley and basil. 

Freezer Meatballs

It's Friday. I've got my future-sister-in-law in town. Two of my girlfriends from Iowa are flying in this morning.  My best friend just had her baby girl on Tuesday. It's my birthday this weekend. And I'm getting the girls together for some wedding dress shopping tomorrow. I'm basically the luckiest girl in the world right now. If I could only freeze this moment in time and just stay in it forever, I probably would. Like a Saved By the Bell time-out. Zac Morris style. You know what else I could freeze? These meatballs. Horrible segway, I know.

Meatballs are basically considered a food group in my household. They come in all forms, with a variety of meats, add-ons, and even sauces to go with. I realize now that photographing raw meat is not appealing whatsoever, so bare with me here. The point is that you make these raw meatballs, freeze them, and then cook them when you're in need of a quick last minute meal. This recipe made 3 batches for me, so I froze two of them and cooked the third, slicing the meatballs and tossing them onto a pizza. Divine.

Freezer Meatballs

Ingredients:

• 1/2 cup chopped red onion
• 2 tbsp. fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tbsp. olive oil
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh basil, chopped
• salt and pepper to taste
• 2 slices bread
• 1/4 cup milk
• 1 egg, room temperature
• 2 tbsp. freshly grated parmesan cheese
• 1 lb. 85/15 ground beef
• 1 lb. ground pork
• 1/4 tsp. crushed red pepper
• 1/2 tsp. fennel seeds

Heat olive oil over medium heat in a large skillet. Cook the onion for about 4 minutes until softened. Add in the parsley and garlic. Season with salt and pepper and cook for another minute. 

Remove from heat and toss in the sage and basil. Let cool to room temperature. Meanwhile, soak the bread in the milk in a small bowl. Set aside. 

Once the onion mixture has cooled, place into a large mixing bowl. Add in the egg, parmesan, beef, and pork. Squeeze the excess milk out of the bread and crumble into the bowl. Using your hands, mix all of the ingredients together until well combined. 

Form meatballs using your hands, slightly larger than a golf ball. Place into airtight containers and freeze for up to 6 months.

To cook, thaw overnight in the fridge. Heat up 1-2 tbsp. olive oil in a large skillet over medium-high heat. Sear the meatballs an all sides until brown. Pour a cup of marinara sauce into the skillet, cover and bake at 350 degrees F in the oven for 20-25 minutes until cooked through. 

One-Pot Pasta Primavera...with Chicken

Isn't it nice when you can get dinner on the table in under 20 minutes? It's basically unheard of, unless you count hitting the drive through on your way home. But not in this household. I'm all about the homemade meals. Doesn't mean everything has to be healthy. No no no. We eat plenty of pasta, pizza, and burgers in this house. But don't you feel better about indulging when you make it yourself and know exactly what it is that is on your plate? I know I do! I am currently juggling working full time, obtaining my Human Resources certificate, running this here blog, and planning a wedding, so any spare time that I can have with my handsome fiance is precious time to me. That's why I love this recipe. I honestly threw every vegetable in my fridge into the pot, so feel free to go rogue on this one. It's completely hassle free, so there's no excuses for running through the drive through this time!

One-Pot Pasta Primavera...with Chicken

Ingredients:

• 4 cups homemade vegetable broth
• 8 oz. linguine, uncooked
• 1/2 onion, halved then thinly sliced
• 1 1/2 cups broccoli florts, chopped
• 1/2 red bell pepper, sliced
• 1 large carrot, halved lengthwise, then chopped
• 2/3 cup brussels sprouts, stems removed and quartered
• 4 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. olive oil
• 1/4 cup heavy cream
• 1/2 cup fresh parsley, chopped
• 2 tsp. lemon zest
• 2 tbsp. freshly grated parmesan cheese

Put the broth, pasta, onion, broccoli, bell pepper, carrot, brussels, garlic, red pepper, salt, black pepper, and olive oil in a large soup pot.

Bring the mixture to a boil. Once the broth comes to a boil, reduce heat to a medium boil, and toss continuously for 7 minutes. 

The liquid will slightly absorb into the pasta and veggies, but not completely. Add in the cream, parsley, lemon zest, and parmesan. Continue to simmer, tossing frequently for another 2 minutes. 

Remove from the heat and allow to sit for a minute or two, allowing the pasta to cool and the liquid to absorb a bit more. 

Serve hot. Top with more parmesan or parsley if you desire.

Red Pepper and Sun-Dried Tomato Marinara Sauce

A good tomato sauce is something that everyone should always have on hand. Whenever we can't decide what to make for dinner, or are just too lazy to throw anything grand together, our go to is pasta and marinara sauce. I'll admit I am a bit of a tomato sauce snob, and will do anything to not have to use the store bought jarred marinara sauces (hello sodium overload). You'll often find me whipping up a quick batch of marinara sauce at home, using whatever fresh herbs I have on hand at the time. This version of the classic is sweet and savory thanks to the red bell pepper and the sun dried tomatoes. I recently made an extra large batch and then froze it into smaller portions, so when the time comes I just have to pop one out, thaw, and cook!

Red Pepper and Sun-Dried Tomato Marinara Sauce

Ingredients:

• 1/2 onion, chopped
• 1 red bell pepper, stem removed and chopped
• 2 large garlic cloves, minced
• 1 tbsp. olive oil
• 1-2 tbsp. sun-dried tomatoes, chopped
• 2 sprigs fresh thyme, discard stems
• 1 sprig fresh rosemary, stem discarded
• salt and pepper
• 1 28-oz. can tomato sauce
• 1 28-oz. can crushed tomatoes

In a large stock pot heat the olive oil over medium-high heat. Add in the chopped onion and red bell pepper. Cook, stirring occasionally, for 6 minutes, until softened. Add in the garlic, sun-dried tomatoes, thyme, rosemary, salt, and pepper. Continue to cook for another 3 minutes until fragrant.

Remove the pot from the heat and add the cooked onion mixture to a large blender along with the can of tomato sauce. Blend until smooth. Pour tomato sauce mixture back into soup pot and add in the can of crushed tomatoes.

Cook on low, simmering for 20 minutes. Remove from heat and allow to come to room temperature before storing in an airtight container in the fridge, or freezing in batches.