Happy Halloween!!  Sorry for the rush in the day but i have 17 things to do this morning and only about 45 minutes to do it.  Including getting my costume on for work.  Depending how I look I may share a photo or two on Wednesday!

OK OK – the weekend is over and it is back to the normal weekday grind.

On Sunday morning I had some time to prepare lunch as the rest of the gang was out.  I knew I wanted something simple cause we had to be on the move shortly after 1:00 so I came up with a simple pasta dish.  Mrs. Zesty loves pasta and mushrooms - so what better way to use up some mushrooms than kick them up a notch with both some heat and some noodles.  As I was looking around the fridge and pantry, I noticed some white wine that was begging to be finished as well as some fresh arugula and some button mushrooms.

My mind was made up and we were good to go.

Ingredients

• 1 handful Fettuccine
• 10 -12 Mushrooms ( chopped)
• 1 Tsp. Red pepper flakes
• 1/2 tsp. cumin
• 12 Grape tomatoes
• 1/2 Cup white wine
• 1 Cup Arugula
• 2 Tbsp. Butter
• 1 Tsp. Olive oil
• Salt and Pepper
• Parmesan cheese

Method

1. Bring water to a boil in a sauce pan; salt and add pasta.  Cook according to directions and drain.
2. In a large pan, turn on medium heat and olive oil and half the butter.  Add mushrooms and begin to cook down – 4-5 minutes
3. Season with salt and pepper, add red pepper flakes and cumin.  Cook another 3 minutes
4. Add tomatoes and cook for about 5 more minutes.
5. With heat still on medium, toss in the white wine and cook down for 1 minute.  Add remaining pat of butter and stir.
6. Toss in the arugula and let wilt for 2 minutes.
7. Add cooked drained pasta and toss gently.  Shred Parmesan cheese before serving.
8. ENJOY!

Zesty Tip: For the sauce, if you are finding it too dry, add a little bit of the reserved pasta water before draining down the sink.  This will bring a nice starchy salty flavor to the sauce and give it a nice balance.

OK there you have it.  A simple yet rich dish great for a Sunday lunch or any meal throughout the week.  Nothing special but a nice hearty dish to serve with a hunk of homemade bread and a tall glass of mil to battle the heat.  I hope you have a super Monday and I will see you in 48 hours.

Take care

zesty

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Happy Monday morning to you.  Or let’s at least hope it is a happy Monday.  It’s Easter week which is kind of exciting, shortened work week, chocolate everywhere and a bunny will be hopping by the house soon enough.  Ever not feel like making dinner and ordering out but you don’t want to order out cause you are too lazy to get dressed and go pick it up?  That was like me last night.  I had no energy to venture outside and drive to get a yummy take out meal, possibly Lebanese food, maybe a little taste of china or even one of my staple choices of Swiss Chalet chicken.  Instead I opted for a vegetarian pasta that was super simple yet flavorful.

It started out with fresh ingredients as any great dish should, coupled by a few distinct flavors, garlic and basil and blossomed from there with a hint of parmesan cheese and the juice of ripened tomatoes.  It was GOOD.

Ingredients

• Penne Pasta ( cooked according to directions )
• 1 Tbsp. Olive oil
• 2 Cups spinach
• 1 Clove garlic ( Minced)
• 1/4 Cup Pine nuts
• 1/3 Cup Parmesan cheese
• 10-12 Cherry  Tomatoes
• 6-7 Mushrooms
• 1 Handful of fresh basil

Method

1. Cook pasta according to directions; Heat a large frying pan or wok and add the olive oil
2. Begin to saute the mushrooms for 3-4 minutes, add garlic and pine nuts; let cook for 2 more minutes.
3. Toss in tomatoes and cook for 2 more minutes; add in spinach, fresh basil and half the Parmesan cheese.
4. Drain pasta, reserving a little bit of pasta liquid and add noodle to the vegetable mixture.
5. Toss and add remaining Parmesan cheese
6. ENJOY!

Zesty Tip: Make sure you salt the water when cooking pasta.  Adding salt to the water will allow the pasta to absorb the flavor while cooking and enhance your dish.   When adding pasta to a sauce or mixture like above, you can sometimes under cook the pasta by a minute or two as it will continue cooking in the sauce.

Nothing fancy, nothing astounding, just a dish that will satisfy you in 11 minutes or less and keep you in your pajamas on a wet and windy Sunday night.  Isn’t that really how I roll?  Straight from the hip and a dish for everyone.  This was actually very tasty.  I added some fresh cracked black pepper at the very end which accompanied the cheese very well.

Have a super start to your week and I will be chatting with you again mid week.

Take care

zesty

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It’s Friday, It’s Friday!!  How are you doing?  Hopefully all is well but just in case you are down in the dumps – I have a spicy low carb pasta recipe that will make your tongue hop.  One of my favorite things to eat with pasta is a little bit of heat.  Nothing uncontrollable but I do like a bit of spice that can be accompanied by a nice glass of white milk.

Remember when I did a “how to cook pasta” post, pretending I am Italian but oh well…. I feel I have eaten enough pasta to somehow understand the ins and outs of cooking noodles.  But what I remember the most is asking everyone what your favorite drink to have with noodles.  Surprising a lot of people said milk – which is my favorite for sure.

When you take a look at this dish – it could not get any easier.  Shrimp is an excellent source of protein and super easy to work with ( especially if you just buy frozen ).  Very quick to cook and you can have this low carb pasta recipe on the table in 15 minutes.  That is my kind of meal.  With everyone busy and doing 100 different things, eating healthy still has to be a priority in order to keep the energy levels up.

Next time you have some a craving for pasta – give this low carb pastas recipe a try.

Ingredients

• 12 ounces  fresh or frozen peeled and deveined large shrimp
• 8 Oz.  dried Whole wheat spaghetti ( I just use a handful)
• 1 Tbsp. Olive oil
• 1 or 2  fresh jalapeno chile peppers, seeded and finely chopped*
• 2 Cloves  garlic, minced
• 2 cups  cherry tomatoes, halved or quartered, or chopped tomatoes
• 1/2 Tsp. Salt
• 1/4 Tsp. Black pepper
• Shaved green onion
• Finely shredded Parmesan cheese (optional)

Method

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
2. Meanwhile, cook spaghetti according to package directions.
3. Preheat a large nonstick skillet over medium-high heat. Add olive oil,  chile peppers and garlic to hot skillet; cook and stir for 1 minute.
4. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque.
5. Stir in tomatoes, salt, and black pepper; heat through.
6. Drain spaghetti; toss with shrimp mixture.
7. If desired, sprinkle with Parmesan cheese and top with green onion.
8. ENJOY!

Zesty Tip: Because chile peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Flo-rida Vacation Update

Just a quick update on the accommodations for the Disney World trip, I want to thank everyone for their emails and comments – It was really fun to read through everyone’s ideas and Mrs Zesty and I are very appreciative.  I think we are going to try and pull the trigger today so I will keep you posted on the final choice.

Have a super weekend and I will chit chat with you on Monday.  Oh wait and before I go – try this recipe.  If you like shrimp – I am pretty sure you will be singing the praises of this one.

Take care

zesty

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I have a pretty fun recipe to share with you today.  Remember back around the new year  – we went to a potluck and I was unsure what to bring.  Well I was surfing the net looking for ideas and I strolled by Heidi’s 101 Cookbooks and found an very interesting and delicious pasta dish.  Once laying my eyes on the picture I was hooked and then I read deeper into the recipe and I was all set.  I had all the ingredients on hand minus the mozzarella so that was a snap to pick up.

I thought about adding a few ingredients to it that I had on hand not that it needed it -I just thought it would be nice to use of the stuff I had in the fridge.  The additions were chicken, bacon and roasted tomatoes.  Let’s just say it was a huge hit at the potluck.

Ingredients

• extra-virgin olive oil
• 3/4 pound whole wheat pasta shells
• sea salt
• 2 Chicken breasts (sliced and cooked)
• 8 pieces of bacon  (cooked and crumbled)
• 2 cloves garlic, chopped
• 4 cups well-chopped fresh spinach
• 10-12 Roasted grape tomatoes
• 1 1/2 cups sliced almonds, lightly toasted
• zest of 2 lemons
• 8 ounces mozzarella, shredded or torn into small pieces

Method

1. Preheat the oven to 375 degrees.





2. Butter/oil a large casserole dish or baking pan – something roughly equivalent to 13×9-inch pan.



3. In a separate saute pan cook the bacon until crispy and then remove and set aside.



4. In a separate saute pan dry roast the almonds until brown and then remove and set aside.
5. Boil the pasta in salted water per package instructions. Drain pasta, toss with some olive oil. Set aside.
6. Heat a bit of olive oil in a skillet over medium-high. Saute the chicken with a couple pinches of salt until no longer pink.







7. While the chicken is cooking, pop some tomatoes in the oven to start the roasting process – toss with olive oil and salt and pepper.  Cook for about 12-15 minutes.







8. Back to the chicken -stir in garlic and roasted tomatoes and let cook for a minute.  Toss in bacon and spinach. Cook for just about 20 seconds, until the spinach collapses a bit.









9. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest; mixing extremely well, a minute or so.



10. Now sprinkle the bottom of baking dish with the rest of the zest.



11. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese and chicken mixture, add more pasta, then more cheese and more chicken mixture until complete. Finish with a layer of cheese.









12. Cover with foil and bake for 30 minutes or until cheese on top is bubbly.
13. Serve sprinkled with the remaining almonds.



14. ENJOY!

Zesty Tip: This pasta dish was really really good!  The only thing I noticed is that if you overcook it at all it will become pretty dry.  To avoid this you could add a little lemon juice to the chicken mixture and just be sure not to over bake the pasta and eat right away.

Around the Blogsphere

Are you ever looking for great blogs that have fun and exciting recipes?  I thought you would be so I decided I would share with you a few of my favorites in case you didn’t already know.

Here are some great recipe blogs that you will sure to find handy.

Kayln’s Kitchen – For a great combination of home cooked ideas, healthy alternatives and all around great recipes – this is a great spot.

Southern Plate – For all things Southern, Christy has it covered.  If you have never been here – it is a must to see.

RecipeGirl - This site has a lot of action, great recipes and Lori really knows how to cook.  Check it out.

Bakerella - Ever want to learn how to make the most amazing cake pops.  Bakerella is really amazing.

Joythebaker - For all things baking, it is a must to check out Joy.  You may never leave.

So there you have it.  A truly fun recipe to try on a Sunday afternoon and a great list of recipe blogs that you should check out for sure.  I hope you have a great Wednesday and I think I may have a little announcement on Friday.  Nothing major but just a little more fun.

Have a super Wednesday.

Take care

zest

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Happy Monday and Happy Belated birthday to my US neighbors. This week is action packed on the zesty front with 7 blog consulting gigs to finish, work work, zesty cooking, soccer and some chores outside to stay on top of before I am on vacation next week.  Did I tell you we rented a 36′ camper trailer next week to hang out by the water and do nothing but play, relax and eat?  I am pretty excited to say the least.

Do you ever feel that you want to get take out because you are lazy and do not want to wait for lunch or supper?  I have that feeling sometimes but I often revert and hold off my cravings with a dish like this one below.  It is super easy, tasty and really takes all of 15 minutes to make.  You could not even drive out , order and take it back home in 15 minutes.  Next time you are on the fence for wanting take out – give this dish a try.

There is not shortage of flavor, with fresh lemon zest and rich hoisin sauce.

Ingredients

• 2-3 cups Penne pasta
• Handful of baby spinach
• 1 Head of broccoli
• 1 Cup chopped button mushrooms
• Parmesan cheese
• 2 Tbsp.  Soy sauce
• 1 Tbsp.  Hoisin sauce
• 1 Lemon ( juice and zest )
• 1 Tbsp. Olive oil
• 1 Garlic clove ( chopped )
• 1 Tsp. thyme

Method

1. Cook pasta according to directions
2. In a large saucepan over medium heat add olive oil, mushrooms and begin to cook down and add the garlic and thyme.
3. Now toss in the broccoli and begin to brown ( about 2 minutes )
4. Combine soy sauce, hoisin sauce, lemon juice and zest in a bowl and mix together.  Pour into mushroom and broccoli mixture.
5. Add spinach and cooked pasta and stir to mix thoroughly.
6. Top with Parmesan cheese and serve it up.
7. ENJOY!

Zesty Tip: To avoid the broccoli getting soggy, keep the heat on, constantly stir and avoid over crowding the pan.  Over crowding will cause it to steam and quickly become soggy.

Now this dish is nothing over the top but it is a great dish for a quick meal and another way to easily clean out your fridge before grocery day.  I so despise throwing out food from the fridge so dishes like these aide in that by throwing in some vegetables that may be on the verge of breaking down.

Let’s kick start this busy week with a bang!  I hope you have a fantastic Monday and I will be back with a “very special” post on Wednesday.

Take care

zesty

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Happy Friday.  As promised, a fun little post today thanks to some free goodies that were sent to me from the fine folks at Swanson Health products.  Included in the package last week are Natural Organic Almonds ( YUM), Raw Organic Honey and some Eden Organic Kamut Pasta Vegetable Spirals.

I have never tries Kamut before so I was quite anxious to give it a whirl.  I will try anything once but I was a little unsure what to pair it with.  I decided to keep it an all “vegetarian” dish.  Anyone proud of me?  Really simple dish that was quite long lasting and filling.  The pasta had a great flavor and I will definitely eat it again.  Not sure I can buy it here so I will have to hit up Swanson or the Eden folks for some more.

Ingredients

• 2 Cups Kamut Vegetable Spirals
• 1 Can 15 oz Black Beans ( drained and rinsed)
• 2 Cups baby spinach
• Handful of grape tomatoes
• 1 Tsp. Olive oil
• 1 clove of garlic ( chopped)
• Splash of lemon juice
• 1 Tsp. cumin
• Salt and pepper

Method

1. Cook Kamut according to the directions.
2. In a separate sauce pan, heat over medium and add olive oil
3. Toss in black beans and tomatoes and begin to cook through
4. Add garlic, lemon juice and cumin and let cook for 3 minutes
5. Toss in spinach, salt and pepper.
6. Drain pasta and add in to bean mixture.  Mix well and serve.
7. ENJOY!

Zesty Tip: Be gentle on the black beans, you do not want to have them turn into mush so when you are stirring them be sure to stir underneath them and try not to break them down.

I love getting free stuff sent to the house.  I am just like a kid when that happens.  I get so excited and get the whole family involved.  If you are a blogger, what was the favorite package you ever received?

Have a super Friday and a fantastic weekend.  Mine is action packed and will fill you in on Monday.  Rumor on the street is that we may be going to the Stock car races.  Zesty Junior’s eyes lit up like glow plugs and cannot wait.

Take care

zesty

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Good morning, good afternoon or good night!  Hopefully you had a great father’s day weekend – I sure know I did.  It all started with my first ever visit to a “Tweetup” at St. James Gate on Friday evening.  There was a very good turn out and it turned out to be pretty interesting.  The food was really good!

Saturday was all about the “watering”.  Sprinklers and hoses were everywhere in attempt to water the lawn.  It did not go as well as I envisioned but I spent about 3.5 hours moving everything around to get the yard wet.  All in all it was not too bad since we had a lot of rain last night… so I may be off the watering hook for a couple of days.

Ever have a bunch of good food in the fridge some including leftovers and other just veggies that are on the brink of expiration?  Of course you do – we all do.  This is the battle I faced with the other day.  I baked the Hoisin Chicken from last week, I had some fresh mushrooms, sugar snap peas and a little bit of cottage cheese just aching to be stir in somewhere.  With those thoughts I prepare you …. Baked Tomato Pasta w/ Chicken and Snap Peas.

Ingredients

• Cut up cooked Chicken
• Handful or two of sugar snap peas
• 1 Tbsp. Olive oil
• Sliced mushrooms
• 2 Cups pasta ( I chose Roitini since it was all I had )
• 1 Can 15 Oz. Tomatoes ( crushed )
• 2 Tbsp. Cheese
• 1/2 Tsp. Red pepper flakes
• 1/2 Tsp. Garlic Powder
• Hint of cumin
• Salt and pepper
• 3 slices of bread ( toasted and blended to crumbs )
• 1/2 Cup Parmesan cheese

Method

1. Preheat oven to 400 Degrees F
2. On the stove, warm a sauce pan over medium-high heat and start the olive oil and mushrooms.  Cook for 2-3 minutes and then toss in the chicken.



3. While cooking the chicken, cook the pasta according to the directions.
4. Back to the chicken, stir in the peas, red pepper flakes, salt and pepper and let cook for about 3 minutes.





5. Drain pasta and add to the chicken, pea mixture.  Add tomatoes garlic powder, cumin and stir together for 3 minutes.  Stir in cottage cheese and move to a large casserole dish.







6. Top with Parmesan cheese, and bread crumbs and cook in the oven for 20 minutes until golden brown.







7. ENJOY!

Zesty Tip: Two tips for this one.  Under cook the pasta slightly as it will continue to cook in the oven and be careful of the sauce.  You want it to be wet enough prior to cooking.  Add more tomatoes or a pre made sauce you have on hand.

Father’s day was wonderful!  It started off with some homemade juice from my Juicer Recipes.  I went with Apple Green Grape and it was fantastic!  Sunday was very relaxing and the family time was great.  I got a couple of pretty cute cards that really puts things in perspective.  I hope you had a great father’s day.  Now it is back to work but summer is coming!!

What is your favorite season of the year?

Take care

zesty

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Come here Friday and give me a hug!  Ahhhh thank you.  Happy Friday to you!

After visiting the new local market last week, I left with a nice pork roast that I was planning to roast for sandwiches, stir-fry and whatever else rolled through my brain. This dish was an ad hoc lunch prepared in less than 15 minutes on Saturday afternoon.

A couple of days prior, I slow cooked the pork roast for about 8 hours with a combination of Apricot Jam, Rosemary and splash of apple juice. To say the least – the meat was amazing! So tender, juicy and full of flavor.

Ingredients (Pork Roast)

• Pork Roast
• 1/2 Cup Apricot Jam
• 1 Tbsp. Dried Rosemary
• 3 Tbsp. Apple Juice

Method

1. Add all ingredients to the slow cooker and set to low and cook for 8 hours.  Your final roast should look similar to this below.  Oh so good!

Ingredients (Pasta Dish)

• 2 Cups cooked Pork Roast
• 1 Cup Button Mushrooms
• 1 Cup Broccoli
• 1 Cup Baby Spinach
• 1/4 Cup Chopped Walnuts
• 1/4 Cup Feta Cheese
• 2 Cups Spiral Pasta
• 1 Tbsp. Hoisin Sauce
• 2 Tsp. Soy Sauce
• 1 Clove Garlic
• 1 Tbsp. Ginger
• 2 Tbsp. Orange Juice
• 1 Tbsp. Olive Oil

Method

1. Preheat Large Pan on Medium- High Heat and add olive oil.
2. Add pork pieces and mushrooms, sautee for 3-4 minutes until the pork and mushrooms caramelize.



3. Add Ginger and Garlic, Cook for 3 more minutes
4. Add Soy Sauce and Hoisin Sauce



5. Add Orange Juice and Broccoli – stirring to coat the broccoli ( be sure to add a sprinkle of salt on the broccoli to ensure it stays bright green.
6. Add Spinach – cook for 1 minute while stirring ( If you find the hoisin sauce is sticking to the pan which is quite possible due to all the sugars – add a tablespoon of hot water to the hot pan and de-glaze the pan and get all those great flavors.



7. Add Walnuts and cooked spiral pasta (you can use whatever pasta you have on hand as well).



8. Plate and top with Feta Cheese.
9. Enjoy!

As part of the zesty tradition, I can’t wait to hear what people both think of this recipe as it is so simple but quite tasty and also what’s your favorite type of pasta. Again happy Friday and I hope you have a great weekend.

Take care

Zesty

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Did the post title grab your attention?  When I heard this was on the menu as one of the courses for Football Sunday I could not help but feel my mouth water.  I do love ravioli but when you add bacon – it simply kicks this up to an all new level.  What I found pleasantly surprising about this dish was the pea sauce.  It may sound unique and different but it tastes amazing.

Today was an absolute zoo at both work and the house and I find the time keeps flying by during the whole day.  I am working at 10 and 11 o’clock every night as it is the only real time I have.  We are really coming down to the crunch with the house and I am trying to schedule everyone at a particular time to work with our completion date of December 10th.  Between you and me I am not so certain we are going to pull it off.  The bank representative is coming out on Tuesday for the final walk through for his completion report.  If all goes well we will do the final draw of funds on Thursday.  I will keep you posted throughout the coming days on this saga but for now we better get onto the food.

Zesty in law really stepped it up a notch on this one. I think you will love this recipe if you have the time to prepare it.

Ingredients

Filling

• 1 Tsp fresh black pepper
• 1 Tsp salt
• 1/4 Cup minced onion
• 1/2 Tsp dried oregano
• 1/2 Tsp dried rosemary
• Sirloin 3/4 lb, finely minced
• 1/4 Cup mushroom duxelle – 1 cup mushrooms, finely minced and slowly cooked with 2 Tbsp butter until mixture is reduced and dry. This mixture is a great thing in the fridge to boost flavors to food and sauces.

Ravioli

• 1-1/2 Cup all purpose flour
• 2 Eggs

Pea and bacon Sauce

1. 1 Cup fresh or frozen peas
2. 1/2 Cup heavy cream
3. 1/2 Tsp minced garlic
4. 1 1/2 Tbsp minced onion
5. 1 Small pinch Herbs De Provence
6. 1/4 lb Bacon minced and crisped.

Method

1. In olive oil slowly cook first five ingredients until onions are soft then add minced sirloin. Cook until meat barely cooked. Add mushrooms and cool mixture.





2. For ravioli make well with 1 cup flour on counter and break eggs into the center.  Mix eggs and slowly incorporate the flour. There should be excess flour, use as needed. Knead until a clean finger poked into the mass comes out clean and easily.



3. Shape by rolling into thin using a machine, adapter or hand.



4. Cut in to shapes and add stuffing. Wet edges and seal.







5. Dry the noodles slightly. Cook in plentiful water that has been well salted.
6. For sauce crisp bacon, drain paper towels and set aside.
7. Soften onion and garlic, add herb mixture.



8. Add peas and cream and simmer about 3 minutes, do not let reduce to much.





9. Puree mixture or pass through a fine sieve and reserve the sauce. Add bacon just before saucing the ravioli.





10. ENJOY!

Well I am heading out to the house tonight to check in on progress.  I hope you have a great Wednesday.

Take care

zesty

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Happy Thanksgiving to the US!  I hope you are having a great Thursday.  Remember yesterday I shared with you a quick sundried tomato pesto and I promised you I would show you a simple little dish to use some leftover pesto?  In case you didn’t eat it all directly from the bowl or on some homemade beer bread, this post is dedicated to a pesto pasta dish.

I am a a huge fan of pasta.  I tend to try and eat whole wheat pasta when I can but in this particular instance Mom just had traditional white flour pasta.  No big deal and still tasted great.  I basically just followed my normal pasta cooking rules that i spoke about a while ago and prepared that first.  I then went ahead and prepped my extras… cooked chicken I had leftover, some mushrooms and a zucchini.

It was a simple dish that was ready as soon as the pasta was cooked.  How do you like your pasta cooked? Al dente?  There is something about overcooked pasta that really turns me off.  I find it tastes like mush if you leave it in the water too long.  Below is the ingredients I used and the few steps I took to make this dish.

Ingredients

• 2 Cups Spaghetti Noodles
• 1/2 Cup Sundried Tomato Pesto
• Grape Tomatoes
• Zucchini
• Mushrooms
• 1 Tbsp. Olive Oil
• Salt and Pepper

Method

1. Bring a large pot of water to a boil and add pasta; cook according to directions.
2. Preheat a saute pan over medium heat and add olive oil.
3. Add mushrooms and cook down for 3-4 minutes
4. Add chicken and zucchini and cook for another couple of minutes



5. Once the pasta is cooked, add the pesto and stir through.



6. Take the chicken and mushroom mixture and add to pasta
7. Toss to coat.



8. ENJOY!

Zesty Tip: I like to add the mushrooms first as they will release moisture and burn off.  Otherwise, the moisture can cause the chicken and zucchini to almost poach and taste awful.

Today should be a fairly quiet day at the office since most of my clients are US based.  I am excited for that.  I have a bunch of reports I need to get caught up on and a few things to do regarding the house.  Time is going by so fast I cannot believe that December 10th will be here before you know it.   So with that I should keep moving along here and keep working.  I hope you enjoy this simple and quick pasta dish that you can whip up anytime – weekday or weekend.

Let me know if you have any questions about the preparation or the ingredients and I will try to help.

Take care

zesty

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