Spring Pasta Dinner

25 03 2013

Lately, I haven’t really been in the mood to cook. Life’s been crazy busy, and ordering Thai takeout is just so stinkin easy! Despite my hectic weekend, I was inspired to get back at it after a quick Publix trip.

IMG_6661A woman was sampling Galileo salami and pepperoni and my growling tummy guided me to her table to try some. It was pretty standard salami, but my hunger paired with the cute little recipe card with a tasty looking veggie + pasta dish on it was enough to make me decide that dinner was going to include this salami. The woman also gave me a $1.00 off coupon, which certainly didn’t hurt.

product-galilio_italian_dry_salame_slicedI already had some veggies in my cart, but I walked back to the produce section to grab some summer squash, zucchini, and some cherry tomatoes for the dish. More veggies in my cart is never a bad thing.

My initial thought when I got home with everything was to make a cold pasta salad. But after looking a little closer, this particular recipe was served warm, with a white wine butter sauce. Cooking with wine is definitely an excuse to pour myself a glass to enjoy  🙂


So, I got to cooking and was done and ready to eat in the time it took to boil water and cook my (whole wheat) pasta! That’s a win in my book, since I usually find really involved and complicated recipes to delve into!

spring pasta plate

So if you’re looking for an easy weeknight meal, look no further! Grab some of your favorite veggies, some short cut pasta and you’re well on your way! Though it may not feel like spring where you are, hopefully this veggie-licious dish will help you keep your head up and thinking that spring WILL be just around the corner 😉


Spring Pasta Dinner

(adapted from Galileo’s recipe for Pasta Primavera)


~1/2 lb short cut pasta (I used orecchiette)
1 tbs olive oil
3 tbs butter, divided
1 cup Galileo sliced salami, shredded  (leave this out to make it vegetarian!)
3 cloves of garlic, minced
1/2 cup onion, thinly sliced
1 cup broccoli florets, small
1/2 cup sliced baby bella mushrooms
1 medium zucchini, quartered and sliced
1 small summer squash, quartered and sliced
~1/2 cup cherry tomatoes, halved
1-2 large handfuls of spinach
1 cup white wine
1/2 grated cheese (I used Digiorno 3 cheese)
salt and pepper to taste
a dash of red pepper flakes (optional)

(Please note, the vegetable amounts are estimates. I used what I had on hand, you can use more or less of anything you want!)

How to:

Cook your pasta.

Meanwhile, chop your veggies and salami and heat a tablespoon of olive oil and a tablespoon of butter in a pan over medium heat.

When the butter/oil combo is nice and hot, add the sliced onions, garlic, and salami. Cook until the onions start to caramelize. Add the broccoli and mushrooms, cooking for another minute or two. Then add the zucchini and summer squash. Stir frequently and let the veggies cook for a few more minutes. Don’t let them get soggy! When the broccoli is nice and green, and the squash looks just about cooked, add the wine and cook let it simmer for about 5 minutes, until the vegetables are tender. Add the tomatoes right after you’ve added the wine- you just want to heat them through; otherwise they’ll get really mushy! Season with salt and pepper and add the final two tablespoons of butter and stir while it is still simmering. Add a dash (or more) of red pepper flake if you’d like.

In a large bowl, add the fresh spinach. When the pasta is done, drain it, and then pour it directly onto the bed of spinach. Top with the vegetable sauce. Toss to wilt the spinach. Finish with shredded cheese and you’re ready to dig in!

A Fast 4 Ingredient DELICIOUS Frittata

27 05 2011

Hi Friends. I (Chloe) don’t know about you but I am REALLY looking forward to this long weekend. My mind and body are completely spent and I am very ready for some relaxation (by the pool!). Are your pools opening this weekend too? If so, don’t forget the sunscreen…you know what happens without sunscreen… Along with some down time pool side, I plan on doing a little grilling and pot luck BBQ’ing. Given my lack in energy and desire to keep things simple on the cooking front, I decided to keep things simple last night for dinner. And boy did I come up with a pretty fantastic recipe to share with you! This Old Bay Shrimp and Asparagus Fritatta is the perfect SUPER EASY summer evening dinner or dish to bring to a pot luck.

Old Bay Shrimp and Asparagus Fritatta (inspired by my pure laziness, desire for something light on a warm summer night and love of anything Old Bay)

Serves 4


  • 1  lb of fresh or frozen shrimp deveined and shelled
  • 1/2 lb of fresh asparagus
  • 8 Eggs
  • Big block of Feta cheese
  • Salt and Pepper and OLD BAY

What to do:

  1. Crack and whisk together 8 eggs.
  2. Devein and peel shrimp (I went the easy route and chose frozen shrimp that I just had to peel.

2. Cut up asparagus into bite size pieces. Leave out a handful of the longer stems to place on top of fritatta to make it look prettier and more   professional.

3. Heat about a tablespoon of olive oil in a saute pan that is oven safe (most stainless steel or dutch oven pans are ok to go in the oven. Check your pan before using it)

4. Dump in cut up asparagus and shrimp.

5. Season with salt, pepper, garlic powder and OLD BAY!

6. Once shrimp is fully cooked and asparagus has started to get tender, pour in egg mixture. Let cook for a minute or two before using a spatula to lift the sides and allow uncooked egg to seep around the edges.

7. When all of the egg is almost cooked, crumble feta on top of fritatta and lay long asparagus stalks on top.

8. Place fritatta pan in broiler for about 10 minutes, or until the cheese has melted and the top of the fritatta is golden brown.

9. And voila! An easy 4 ingredient fritatta ready in about 30 minutes. Maybe I should tell Rachel Ray about this one!

Enjoy warm or cold with a nice baguette!

Question of the Day: Do you have any recipes with less than 5 ingredients? If not, what are you planning on cooking up this Memorial Day Weekend?

Have a Fun and Safe Memorial Day Weekend!

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