Our oven is back on!!!
We have no idea how or when it happened, but I am excited.
AND, it turned on just in time for (drumroll please)…
Which is great for me but not for you.
I won’t be able to bake or post anything until after Labor Day 😦
But I will try to eat and take pictures of some delicious food (like this pasta) for you!
I did not use buckwheat pasta.
I really wanted to, but didn’t make time and ended up using regular pasta.
I know, I know, call me a liar or whatever you like. HOWDOESLIFESTAYSOBUSY?!?!
The best part about this pasta is that it has super fresh summer vegetables in it.
Mikey made me dinner for my Birthday.
Not sure if I mentioned that before, but I was blown away!
You toss the veggies in a pan of hot olive oil and sautee for about 8 minutes.
The way to Mikeys heart is obviously through food.
But the number one food to make Mikey the happiest, is pasta.
His favorite breakfast is leftover pasta. He will raid your fridge of any and all the cold pasta he can find.
I thought it was gross at first, but I can’t tell you how many dishes of leftover/cold lasagna we have shared for breakfast.
Mikey is a tough pasta critic, and he loved this dish!
Add some red pepper flakes.
A little reserved pasta water
A bit of Ricotta cheese (or a lot).
And toss it all together.
This is a simple and surprisingly comforting summer pasta.
I recommend you make this pasta while summer is still upon us.
I will make it year round.
That’s how good it is/how much I try to forget that winter is a real thing I have to deal with.
This is my last post for the week! I promise I won’t let you down and begin baking as soon as I get back from Vacay!
Thanks for reading my blog and making me feel loved 🙂 Your support means the world to me! I LOVE YOU!!!
Recipe: Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta
This recipe was adapted from Food and Wine magazine.
1/4 Cup plus 2 tablespoons extra-virgin Olive Oil
1 Pound mixed yellow summer squash and zucchini, quartered and sliced
1 medium Red onion, thinly sliced
1 Pint grape tomatoes, halved
1 pinch crushed red pepper
1/4 cup dry white wine
1 1/2 pounds dried buckwheat pasta
4 cups baby spinach
1 cup fresh ricotta (I used more. On accident. So your pasta should look less creamy than mine).
In a large deep skillet, heat 1/4 cup oil until hot. Add the squash and onion, stirring until lightly charred in spots and crisp-tender.
Add the tomatoes, crushing lightly with hands as you add them.
Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes.
Add wine and cook until nearly evaporated
Add pasta to a large pot of boiling, salted water until al dente.
Drain the pasta and RESERVE 3/4 cup of pasta water.
Add the pasta to the pan along with the spinach, ricotta and reserved pasta water. Toss over moderately high heat until spinach is wilted and sauce clings to the pasta.
If you can’t find buckwheat pasta at any local stores you can find it online. Food and Wine Magazine recommends ordering from Pastacheese