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