This one is hands down the favorite in the house! We're always trying to find recipes that are
a little healthier than the traditional alternative and have vegetables and herbs for our kids to
get excited about. This pasta has the added bonus of being incredibly easy to make – and you
can have dinner on the table in 15 minutes flat! My daughter has always been an adventurous eater. (Keeping her out the parmesan during the cooking process is the only real challenge.) However, my son should just carry a sign around that says, “If it isn’t a chicken nugget I won’t eat it!” Well, even he gets excited about this one, and wants to help pick the basil!
1 bunch fresh basil
1-2 garlic cloves (Careful – these are raw so super pungent - and if you over do it you will have a super spicy pasta on your hands!)
¼ cup olive oil
1/3 cup grated parmesan (or as much as you want!)
Juice of ½ Lemon
Salt & Pepper to taste
1 - 16 OZ bag of spiral macaroni pasta
Cook the pasta according to the package.
While the pasta is cooking, mix all the other ingredients into a food processor and blend.
Drain the pasta, then mix in the sauce.
Garnish as needed with basil leaves and parmesan.
The Fridge Clearing Special!
We always buy too many beautiful vegetables! Thinking we are going to eat SUPER healthy that week, so we stock up on everything that looks wonderful in the organic vege isle. What always happens is life gets in the way of cooking some nights, then later in the week we have ourselves a vegetable crisis! Every time we open the fridge the vegetables stare at us, begging to get eaten before they go bad.
It is all very stressful.
We found a great recipe from our friend Onna that helped us, in one beautiful and delicious dish, use ALL our vegetables! And we did it thanks to the super hero of all spice mixtures – curry!
This Thai Curry dish is super easy to make, and goes great with any flavored or plain rice you have in your cupboard. We used a basil-chili rice for the adults, and good old-fashioned Basmati for the kids. We tapped our box (shhh!) of California pinot grigio, and turned a Friday night into a Thai adventure.
We make this with two cast iron pots – one for the curry and one for the vegetables. Meat eaters can throw anything in here also and it would be just as great. The recipe below is all of the vegetables we had on hand, but literally any vegetable would taste great in this mixture. Making it separately also allows the non-fans of the curry to have the charred veges with whatever sauce they want (which helped with our kids since we went with a spicier curry).
Combine and enjoy! One thing to add (if you have it around) would be some fresh cilatrno or a squeeze of lime juice. The leftovers of this dish the next day, in my opinion, are even better than the original – so go ahead and cook all those veges in your fridge now and have lunch ready tomorrow!
Isabella & Ryan
This is the one section Isabella is currently collaborating on with another. She's learning to cook, while her husband is already an excellent chef. You can follow Ryan on Pinterest: @rmccaffr