Cooking · Domestic Learnings

Pasta Three Ways

I’ve been on a huge pasta kick, not just lately, but probably my whole life. I love sauce and noodles. There’s not much more to explain. Last week, we had pasta three times, mixing up old and new recipes:


Spaghetti with garlic shrimp, Alfredo sauce (jarred), Roma tomatoes and a teeny bit of Parmesan.


 
Farfalle with sauteed mushrooms, chicken, and homemade pesto sauce.


Whole-grain angel hair with shrimp, cabbage, carrots, and shredded broccoli in a honey-sesame sauce. The sauce was good, I just wish I had made more of it.

Lastly, I totally believe that this is the secret ingredient to any kind of Italian-inspired pasta dish (which the top two dishes are):

No, not a sandwich! Garlic bread! My favorite thing to do as of late is pick up the $.50 day-old bread from Jimmy John’s to make it with. Cut into slices, butter and garlic-ify each piece. Reassemble the loaf, wrap in tinfoil, pop in the oven at 350 for 20 minutes, or until warm. Happy eatings!