Happy Monday! I hope you all had a fabulous start to the week, and not a typical, dreadful Monday. I know for me it was great! If you remember, I had a three day weekend, so it was still the weekend for me! I had a lot I wanted to accomplish today, so I got my butt up bright and early to begin my fun filled day. I started my day better than ever enjoying my morning cup o’ joe and reading God’s word. That is the best way to wake up if you ask me and get your day going on a positive note. I’m going to try and be so much better at making it a habit every morning.
So the delicious recipe to share with you today is: Pappardelle’s Jalapeño Green Pasta Recipe…..but you’ll have to be patient and look for it below!
I made some yummy breakfast. Leftover vegetable pizza, mixed with spinach and two runny eggs cooked on top of it! I typically scramble this little concoction, however this morning I was really wanting to eat runny eggs, and with the crust of the pizza, there was plenty of bread and other deliciousness to soak it up with!
I then ran to the grocery store because I was making dinner for a dear friend of mine. She just had a baby a month ago so I made her and her husband another farmer’s market fresh meal. Wild Rice Casserole with the freshest vegetables around…..recipe will be on another post! But here’s a sneak peak at the ingredients….
After the grocery shopping, I put the casserole in the oven so I could take Telli for a walk and get in some pool time as well before delivering dinner! Look at the beautiful flowers that were in bloom near our apartment!
When I went to the pool, I was all by myself so after a little R&R with my People magazine, I got in the water for a nice swim…which turned into a water workout! I did quite a few laps back and forth of various strokes and followed it by some on the wall leg and ab work. I forgot how much I am a little water bug and enjoy exercising in the water! I was definitely tired at the end, but it was a refreshing tired!
Before heading up to my friends house, I stopped by Jamba Juice to get me a fresh fruit smoothie! It was so refreshing and good!
And now for the farmers market fresh recipe!
Pappardelle’s Jalapeño Green Pasta Recipe:
At the farmers market we had purchased delicious looking pasta (Jalapeño Green Fettucini). The lady told us the best part of their pastas is the fact that all you have to do is add fresh summer vegetables to the pasta to make a delicious summer pasta because the noodles already have enough flavor! Boy was she right! She told us to check out their website for ideas and recipes (since I’m not much of a creator in the kitchen) and we made the best recipe!! You can see it directly here off their website, or follow our version below….
- 1 lb. Pappardelle’s Green Jalapeño Fettuccine
- 4 ears of corn, kernels shaved off (about 1-1/2 cups) – we only used 3 of the best corn in Colorado- Olathe Sweet Corn
- 2 tablespoons butter – we used coconut oil instead
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 4 medium zucchini, diced – I had one big one…..so that’s what we used…..
- 3 Roasted red peppers
- 1/2 cup chicken or veggie broth
- Salt and pepper
- 1/2 cup grated cheddar cheese- we didn’t add any cheese
- I began by cutting up all my vegetables……I cut the corn off the ears (This was my first time and more challenging than I thought it would be!)
2. I then cut up the Zucchini (I accidentally sliced it instead of dicing it, so eventually we cut it up more when it was mixed with the other vegetables
3. I cut up the Roasted red peppers and onions
4. Once all of your vegetables are cut up and ready to go, cook the pasta in a pot of rapidly boiling salted water until it is al-dente (should be about 8-10 minutes. When the pasta is al-dente drain it and and transfer it to a heated pasta bowl. (I didn’t know what a heated pasta bowl was, so I put it in a glass container in the sink with a lid and surrounded it in hot water. It worked great, but I would recommend putting a little bit of olive oil in it so the noodles don’t stick together)
5. After putting the pasta in to cook, heat the coconut oil in a large skillet over medium-high heat. Add onion and garlic; sauté until soft, about 2 minutes. Add zucchini; sauté until soft, about 2 minutes.
Nate was skillet master…….look at him go! I love when I get to cook with my hubby, we have so much fun in the kitchen together….we may or may not have done a little lady in the tramp action with the extra long noodles!….we just wanted to make sure they were al dente!
6. Add corn and roasted red peppers, sauté until corn is cooked, about 2-3 minutes. Add broth, salt and pepper. If the mixture needs more liquid, add a few tablespoons of the pasta cooking water.
How good does this look?
Serve sauce over pasta……..and enjoy!
Preferably with a glass of wine…….
With a beautiful sunset to enjoy……
I hope you enjoy your evening-and have the chance to someday try this pasta! You can order it online…otherwise I at least recommend making the entire vegetable sauce over whatever noodles you prefer!! It is so delicious and fresh—especially with farmer’s market fresh produce!
What’s your favorite summer recipe? What’s your favorite meal to make when you take dinner to someone?
❤ God Bless!