Happy Pasta

Good day! Hope this week is treating you well so far!

So yesterday was my usual meal planing and grocery shopping day. We try to stick to a budget so I really love and appreciate a good healthy meal for not a whole lot of money 🙂 This pasta fits those criteria (well, besides the butter)  and is so yummy that I call it my happy pasta.  Just thought I’d share it with you!

Ingredients:

Rotini Pasta (Gluten free variations are available too)

Roma Tomatoes

Red Bell Peppers

Fresh Spinach

Fresh Basil

Mozzarella Fresca balls

Dried Rosemary and Sage (powdery or flaky consistency)

Red Pepper Flakes

Red Wine Vinaigrette

Butter

Begin boiling a pot of lightly slated water on the stove. Clean out and cut two red bell peppers to 1/4 inch slices. Begin to saute peppers in the red wine vinaigrette and sprinkle a bit of red pepper flakes if you like a little kick to your meal. The water should be boiling now so go ahead an add about 3/4 of the box of Rotini to the water. Clean 2 cups of fresh spinach and set aside. Slice 3 or 4 Roma tomatoes and a few large leaves of fresh basil. Set those aside also. Begin to melt about half a stick of butter on the stove. Add the sage and rosemary to taste to the butter when it is completely melted.  When your red bells are nicely softened turn off the burner and add the spinach. Toss it all around together until the spinach has just wilted. After you drain the pasta and put it in a big bowl dump in the rosemary sage butter, the red bell spinach mixture, the basil and the tomatoes and toss it all together. Wait until it cools down then cut the mozzarella balls into smaller chunks, sprinkle over the pasta and serve!

This serves two with leftovers.

Hope you enjoy! Have a lovely day 🙂

Sauteed pear and blue cheese pita

This has been a week of new recipes in my household. Last night we had black bean burros with corn, avocados, cilantro and a splash of lime topped with an ale queso. Tonight we went a little sweeter, sauteed pear and blue cheese pitas. I usually don’t like pears because of their gritty texture and they have a kind of sweet that’s just too sweet. I need a bit of tang in my fruit. But I saw a beautiful picture of the fruit browned to a caramel color and it looked delicious so I tried it tonight. So glad I did! Here is my little recipe.

Sauteed pear and blue cheese pita:

2 pitas

2 cups of fresh spinach

2 pears peeled and cut into 1/2 inch slices

1 cup of blue cheese

1/4 cup of olive oil

2 tbsp. brown sugar

 

Reserve enough olive oil to drizzle on pitas, set aside and heat the remaining oil in a skillet. Add pears and brown sugar. Saute on medium high until pears are caramel brown. Broil pitas until they reach your desired crispness. Remove from the oven and top with spinach, blue cheese and pears. Drizzle the pitas with the remaining olive oil and serve.

Serves 2