Tag: pasta

Cheryl’s Colorful One Pot Pasta Toss

Written by Cheryl on . Posted in Cheryl's Kitchen.

I really don’t love to cook. I used to, but I’m just kind of “over it” right now. But, I do like to eat, and don’t like to eat out or order take out, either. Not only is it outrageously expensive these days, but I want to be the one in charge of the ingredients that go into my meals. I’m a control freak, and wear it as a badge of honor. Recently my husband was out of town for a few days and I had the luxury of either cooking or having a nice meal of cheese and crackers for dinner. Scrounging through my pantry, I was inspired by a bag of tortellini, punctuated by  the basil plant sitting on my window sill perched beside a bunch of fresh tomatoes I bought the day before. My creative juices started to flow and my brain went into overdrive. Using those 3 simple...

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Light Lemon Basil Pasta

Written by Cheryl on . Posted in Cheryl's Kitchen.

It’s August, and it’s hot outside. Really, really hot. The thought of cooking is about as appealing as scheduling a root canal. However, the pressure is off and so is the heat with this quick, easy, and delicious lemon basil pasta with chickpeas. Not only is it fast and tasty, it offers the phenomenal nutritional and health benefits of chickpeas. Here is the basic recipe, but do feel free to give it an extra nutritional punch by adding some fresh veggies from the garden, such as zucchini, tomatoes, kale, or peppers. Ingredients: 8 oz. farfalle pasta 1-2 TBSP olive oil 3 cloves minced garlic 1 can drained chickpeas, reserving liquid dash salt, pepper, and red pepper flakes 2 TBSP capers juice from 1 lemon 1 cup grated pecorino Romano cheese 1/2 cup shredded fresh basil Directions:  Cook...

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Cheryl’s Spontaneous Shrimp and Pasta Diablo

Written by Cheryl on . Posted in Cheryl's Kitchen.

I came up with this recipe in the sixth month of the pandemic when I had nothing planned for dinner and couldn’t stand the thought of coming up with a grocery list, let alone going to the grocery store. I looked in the pantry, the freezer, and the refrigerator, and got a little inspiration. I figured if it bombed, we could always order a pizza. However, the result was so delicious that I even surprised myself, and this is now one of my go to recipes. Ingredients: 8 oz large shrimp 6 ounces linguine 1 14.5 ounce can diced tomatoes ½ cup white wine ¼ TSP red pepper flakes 1 tablespoon olive oil 2 cloves crushed garlic Directions: Heat olive oil in large fry pan frying pan over medium heat. Add crushed garlic stirring constantly for two to three minutes. Add shrimp, cook for 3 minutes...

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