Penne with Zucchini al Crema

Sometimes you just don't know what to cook anymore for dinner. We don't like to have meat too many times in a week, and I'll be honest tomato sauce with pasta also bores me if I have it more than once. Enter the creativity of incorporating vegetables into your dinner. 

We chopped up thin slices of zucchini the other night and added some spices and a splash of half and half...  voilà a new addition to the menu. It's simple, you don't need too many ingredients, and simply delicious. Buon Appetito!

 Ingredients  

 

olive oil

1 clove garlic (minced) 

2 large zucchini

2-3 tablespoons of half and half cream or heavy cream

penne pasta (or whichever you prefer)

salt and pepper (to taste)

let's make it

1. In a pot add water and bring water to boil, cook penne pasta according to box directions. 

2. Thinly slice the 2 zucchini and set on the side. 

3. Place a skillet on low heat and begin to heat up olive oil. Add the minced garlic, stirring as you then place the zucchini slices. 

4. Cook the zucchini slices on low heat, be sure to turn and cook both sides.

5. Once the zucchini have been cooking for a few minutes, pour in the half and half, salt, and pepper. Stirring all of the ingredients together.

6. Once the penne pasta is cooked al dente, drain the water and mix the penne with the zucchini and cream sauce.  

Papa's Home Fries

My Dad owns an Italian restaurant and has loved cooking ever since he was a kid. Whenever he's home he likes to whip up something new alongside my Mamma. 

He's always teaching me new tricks and tips and these homemade fries were absolutely delicious. They can be baked or fried, same great taste. Perfect as a side dish. Buon Appetito!

 Ingredients  

 
2 lb small red potatoes
olive oil for sautéing and frying

rosemary

oregano

salt

parmiggiano cheese

paprika

black pepper
 

 

let's make it

1. Wash the potatoes and place them in a pot filled with water. Boil for about 13-15 minutes, until soft.

2. Once soft, rinse the water and let potatoes cool. Heat oil in a pan on medium heat. 

3. Cut the potatoes in halves or wedges and begin to fry them, the white part down first. Once it is cooked and browned, turn over and cook the skin. 

4. Once all of the potatoes are cooked, place them in a mixing bowl. Drizzle olive oil and season them with all of the ingredients. Mix well.

Asparagi e Riso

Proverbio Italiano of the day:

"Ancora Imparo."

I love this quote by Michelangelo which means, "I am still learning." I began this online journal as a way to grow and learn more and more about where I'm from, the foods, stories,... and ultimately more about myself.

We must always give ourselves enough grace to continue learning and growing in everything in life. Even in things that we don't know much about! That's the amazing thing about living. To learn new things and never stop. 

My Mamma and I were deciding what to cook the other night, and we looked at the ingredients we had around, asparagus, onions, etc... and thought why don't we make it with rice?

It came out so good, and it is such a simple recipe. You don't have to have that many ingredients and it cooks in under an hour. It makes as a great side dish to meat, fish, or even alone if you prefer. Buon Appetito!

Ingredients

1/2 onion (chopped up)

15-20 pieces asparagus

2-3 cups long or short grain rice (brown or white)

1 packet chicken/beef/vegetable broth (whichever you prefer)

black pepper

salt to taste

extra virgin olive oil

let's make it

1. In a large frying pan, sauteed chopped onions in olive oil.

2. Chop up asparagus in little pieces, and add them to the onions in the frying pan.

3. Add black pepper and salt to mixture.

4. Wash rice in a rice strainer. Add the cups of rice to the pan mixture. Cook on medium heat.

5. Take another small saucepan, bring to boil 1-2 cups of water. Add 1 packet of seasoning and mix well. 

6. As the asparagus and rice mixture is cooking, add scoops of broth to it, slowly.

7. Continue to stir and cook, adding all of the broth one scoop at a time. 

8. Place cover over frying pan, cook on low heat for 20-30 minutes or until rice is soft. Add more broth if rice is still not cooked well.