Simple, savory, sweet and scrumptious, this pasta is a breeze to make. I made this red bell pepper pasta after returning from a week away for Spring Break. When we came back home I had six red bell peppers in the refrigerator that I had bought before our trip and they were not as firm as when I first bought them. Roasting them with some olive oil to get them caramelized seemed like a great way to mask the “not so fresh” texture of these peppers. I was debating on what to make with the roasted peppers – a quinoa pilaf, or a sandwich, soup, or pasta? Rani happened to walk past and requested pasta. Roasted red pepper pasta it was to be 😋. Continue reading Roasted Red Pepper Pasta
Minestrone soup, what’s not to like about this Italian favorite? Chock full of vegetables, Italian herbs, legumes and pasta all cooked in a tangy tomato broth always hits the spot at any time of the year. Continue reading Minestrone Soup
It was a cool February weekday when we ordered takeout from our favorite Italian restaurant in town The Pastaria & Market in downtown Los Gatos. The girls ordered pasta primavera and were raving about how good it tasted. A few surprise veggies that they really liked were winter vegetables such as Brussels sprouts, little radishes, cauliflower, and broccoli. The girls especially loved the radishes and Brussels sprouts. This really was an awesome feel-good pasta with lots of good for you veggies and flavorful marinara sauce. Kids wanted to have this pasta again a week later but this time instead of ordering it I made the pasta at home for our Valentine’s Day Dinner. Continue reading Winter Vegetable Pasta Primavera
My daughter Sridevi came home from a long week of presentations at her company off-site in Half Moon Bay, California recently. She had a great time at the meeting – I mean what’s not to like about Half Moon Bay? Spectacular scenery and unusually warm temperatures in February made her stay in this beach town a California dream. Continue reading Kale Pasta
Happy Lunar New Year!
The Year of the Dog
Happy Lunar New Year! Lunar New Year is the most important celebration in China. Originally it was tied to the lunar-solar Chinese calendar and was celebrated over 15 days. During this time families honor their household, heavenly deities, as well as the family’s ancestors. It was also a time to bring families together for feasting. Continue reading Broccoli Pepper Stir Fry Peanut Butter Noodles
With tons of lemons in bowls on my kitchen counter my next foray into using a few of these fruits was to make a pasta dish. This pasta has lots of lemon flavor and lots of veggies, along with goat cheese for a mild tangy and creamy texture, This is one tasty lemon pasta. Give it a try. Continue reading Lemon Garlic Pasta with Peas and Leeks
Combining leeks and kale in a soup came as an idea after I had bought these beautiful bunches of leeks and kale from the farmer’s market. I wanted to make a soup with these two vegetables and I was trying to figure out how to get the soup to be more substantial. I considered adding barley, or legumes such as white beans, but then the idea to add ravioli came from my friend Iya. She said she had made ravioli soup a few times with veggies and chicken that both she and her husband liked a lot. I thought this was a great idea. I used readymade spinach and ricotta ravioli in my soup but you can use any type of ravioli you prefer. This soup is filling as it is delicious 😋! Continue reading Leek and Kale Soup with Ravioli Dumplings
My youngest daughter Rani made a delicious creamy leeks pasta this past weekend for our Thanksgiving dinner that the entire family devoured😋. What makes this pasta a breeze to cook is the minimal amount of ingredients in it – leeks, butter, pasta, cream, Parmesan cheese, salt and pepper. Outstanding feel good pasta this is. The only modification we made to this awesome recipe is omitting bacon and adding chili flakes to give the dish a little extra heat. Try it! Here is the link to the recipe Creamy Leeks Pasta on Bon Appetit Magazine. Continue reading Creamy Leeks Pasta
Over the last month we have received so many deliveries of garden vegetables that I had to come up with a recipe that would use up ALL these vegetables in one dish. The inspiration for this vegetarian pasta sauce came from my neighbor’s bounty of homegrown vegetables, which included a few spicy peppers, organic heirloom tomatoes, cherry tomatoes, eggplants, bell peppers, and squash. I decided to make an Italian spicy marinara sauce called arabiatta sauce.
Arabiatta sauce is a spicy marinara sauce that literally means “angry sauce” in Italian. We have had pasta with arabiatta sauce many times at local Italian restaurant The Pastaria & Market. Their popular arabiatta sauce has meat but they do make a vegetarian version that is out of this world delicious and spicy!!! Here is my recipe for a vegetarian arabiatta pasta sauce. chock full of garden vegetables.
We had just picked a harvest of juicy tomatoes from our garden with our cousins who were visiting from Austin, Texas, and these tomatoes were looking great. All I kept thinking is what is the best way to use my garden tomatoes to show of their bright flavors and started looking for a good recipe that would highlight their freshness.
This pasta recipe by Italian luxury brand designer Brunello Cucinelli’s wife Federica looked like the perfect one to try. I came across the article on nytimes.com over a month ago and held onto it waiting for the day when my garden tomatoes would be ripe and ready. Continue reading Federica Cucinelli’s Rigatoni with Tomato and Basil