Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

Looking for something light, filling and quick?
Seriously, this is so easy but it looks so YUM.
Once again, borrowed from myrecipes.com.

4  cups  hot cooked bow tie pasta

4  cups  halved cherry tomatoes (about 2 pints)

1/3  cup  thinly sliced fresh basil

1/4  cup  chopped pitted niçoise olives

2  tablespoons  capers

2  tablespoons  extra-virgin olive oil

3/4  teaspoon  salt

1/2  teaspoon  crushed red pepper

1/2  teaspoon  freshly ground black pepper

2  garlic cloves, minced

Red wine vinegar (optional)

Preparation

Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

Creamy Fettuccine with Two Cheeses

from marthastewart.com 

I’ve never tried making fettuccine without using the sauce from a jar but i’m excited to try this! I’m not sure I could eat straight fettuccine so I would usually add garden veggies (zuchinni is yum!) or some embellishment, I would add some broccoli and chicken strips.
Slice the pieces of chicken really thin and broil/roast them as the water is boiling and toss them in after adding the sauce.

Serves 4 – about 25 minutes cooking time.

• Coarse salt
• 12 ounces fettuccine
• 2 tablespoons butter
• 1 cup half-and-half
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
2. In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

Swedish Meatballs

We all know that these are the first things to go at a party with appetizers but swedish meatballs can make a pretty decent meal – I just gotta figure how to balance it with veggies. This is a Martha Stewart recipe so you know you can’t go wrong…but you can also substitute already cooked meatballs and it should taste just as good. Also, I read an idea where you can use mashed potatos instead of egg noodles and apparently kids love it!

 Serves 8.

• 1 pound ground beef chuck
• 1 pound ground pork
• 3 cups panko (Japanese breadcrumbs)
• 1 1/2 cups whole milk
• 2 large eggs, lightly beaten
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/4 teaspoon ground allspice
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 3 cups canned reduced-sodium beef broth
• grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions

1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.