Sunday
Summer pasta with tomatoes, arugula, and bacon (recipe in the comments)
Galia melon
Hot tea
Chocolate chip cookies
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This is one of those limited time meals. You can only make this when cherry tomatoes are fresh and super sweet. When you make it when you're just getting pints at the grocery store, the flavor is truly pale and it doesn't seem worth it. But now, when we get cherry tomatoes at the farmers market that taste almost syrupy, this is a dream. You can do it with two pints of red tomatoes, but the mix of colors is really fabulous (orange is my favorite). We have tried this in the past with spinach when the arugula didn't look good and it's really flat, so hold out for a week with good cherry tomatoes AND arugula. It's worth it.
Prep Notes
Difficulty: Easy
Chopping: Garlic, tomatoes (halved), melon
Time: 30 minutes
Make ahead: This is best fresh, but hold up unusually well for lunch the next day.
Our reaction:
"A perfect version for early fall OR late winter!"
The kid report:
T liked all of this except the arugula, but he thought the fettuccini was hard to eat.
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Summer Pasta with Tomatoes, Arugula, and Bacon – Cooking Light
Serves 3-4
1lb fettuccini
2 bacon slices
¼ t crushed red pepper flakes
4 garlic cloves, thinly sliced
1 pint yellow pear tomatoes (halved) or orange cherry tomatoes (whole)
1 pint cherry or grape tomatoes, halved
2 T lemon juice
1 t salt
5 cups arugula
Parmesan, to serve
Cook pasta.
Cook bacon in a large deep skillet until VERY crisp. If copious grease, drain, leaving about 1 ½ T in the pan. Crumble bacon and leave to drain on paper towels.
Heat bacon grease over medium heat. Add red pepper flakes and garlic. Cook 30 seconds until fragrant. Add tomatoes and cook for about 2 minutes or until the tomatoes are just beginning to release their juices. Remove from heat. Add lemon juice and salt, stirring to combine.
Toss with hot pasta. Stir in arugula a little at a time until it wilts. Sprinkle with bacon and toss again.
Serve with grated Parmesan and cracked pepper.
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