Any So You Think You Can Dance? fans out there? I am loving that we are finally in a new season! Anyway, D and I are keeping score this season with who can predict eliminations... after last night we are tied at 1. :) I knew they'd keep Ryan (even though we both think Missy was h.o.t) and D figured Ricky would get to stay after that solo! We shall see how the season progresses!
Moving on. :) I still have lots to share from Father's Day weekend and a few more recipes to catch up on...this week has been quite the whirlwind!
But I am sharing this recipe today because there is also a little bit of AWESOME news to go with it!
I will officially be teaching
8th grade English in the Fall!!
After 3 1/2 years of searching, God has blessed me - not only with a job - but the job I WANTED! I was prepared to teach any subject, any grade... anything necessary to get me in the classroom. Instead, He gave me a job teaching something I am most passionate about. My 8th grade English teacher is the one who instilled in me the desire to teach Language Arts, and now I am going to be teaching at the very same middle school where she inspired me years ago! This is literally my dream job. I just found out about it yesterday and it still kinda feels like a dream. :D Thank you, Jesus!!
D had work and softball obligations last night, so I went over to my bestie's house to celebrate with some lovely girlfriends! I had planned on cooking, so I cooked this dish for the girls and I thought it was yummy! It's also a 30-minute meal, which is always a plus!
I didn't get any pics of the cooking process this time, sorry!
Rachel Ray says this is a 4-serving meal...
but we easily made six servings of it!
Her recommended portion sizes are kinda huge!!
Veggie Pasta Toss
(Courtesy of Rachel Ray)
You will need:
-Salt and Pepper
-1 pound short cut pasta (I used penne rigate)
-1 10 oz box of frozen spinach, defrosted and wrung out to remove liquid
-little bit of extra virgin olive oil
-1 medium zucchini (cut in half then little half moons)
-12 cremini or baby portobello mushrooms, sliced
-1 medium onion, thinly sliced
-3 garlic cloves, chopped
-1 TBSP unsalted butter
-2 TBSP all-purpose flour
-1 cup chicken stock
-1 cup skim milk
-1/4 tsp grated nutmeg
-1 1/2 cups fat free ricotta
-1/2 cup grated parmesan cheese
-1 cup fresh basil, about 20 leaves, chopped
Start your pasta water first and have pasta cooking while you do the veggies. HEADS UP: You will need to reserve about a ladle full of the pasta water before you drain the pasta.
Heat a deep skillet over medium-high heat and add a little olive oil. Add the mushrooms and zucchini and cook for 2-3 minutes. Then, add the onion, garlic, salt and pepper and cook about 5 minutes more (until the onions are tender). Finally, add the defrosted spinach, separating it into small bits...toss to heat them through. Transfer the veggies to a dish and return the skillet to the stovetop. Add the butter and a little more olive oil. When the butter melts, add the flour, stir and cook for a minute or so, then whisk in the chicken stock and the milk. Bring the sauce to a bubble and cook for another 2-3 minutes, until reduced and thickened. Season the sauce with salt, pepper, and nutmeg. Slide the veggies back into the sauce.
Place the fat free ricotta in a large shallow bowl and combine it with the ladle of boiling pasta water. Add a couple handfuls of the grated Parmesan cheese.
Drain the pasta and toss it with the cheeses. Add the vegetables and chopped basil (reserve a little basil to top it with), toss to combine. Adjust seasonings, enjoy! :)