Sugarlaws: Living Sweetly.

Entries Tagged as 'main dishes'

shaved asparagus pasta

July 9th, 2012 · 6 Comments

I actually made this at the very beginning of the summer, and can’t even believe I haven’t posted it yet!  Read through the whole recipe — you’ll be shocked how easy this is.  I keep a soft spreadable cheese on hand all the time because 1) I love it, 2) it’s easy to set out when friends come over, and 3) this amazing dish.  It’s almost like cheating — throw together a few ingredients that are easy to keep in the fridge, and dinner is done! 

These last few weeks have been so crazy, but our house is finally basically unpacked — I’m so happy to finally have people come over and see it!  It’s been a really busy summer so far, and I’m looking forward to an exceedingly lazy July and August to make up for it.  Here’s hoping!

INGREDIENTS

12 ounces rotini pasta
1 pound) asparagus, blanched in hot water for 90 seconds
1 tbsp olive oil
1/2 cup soft spreadable cheese (I like Boursin)
1/2 tsp garlic powder
1 ounce Parmesan, shaved

DIRECTIONS

Shave asparagus with a vegetable peeler and set aside.  In a large pot of boiling salted water, cook pasta until al dente.  Pour out all but 1/2 cup of the pasta water.  Add rgw asparagus, spreadable cheese, olive oil and garlic powder, stir to coat thoroughly.  Top with Parmesan, and serve. 

Tags: food · main dishes

portobello “pizza”

April 2nd, 2012 · 5 Comments

I don’t know if you guys consider this a full dinner, but at the very least, this is one of my absolute favorite snacks.  I can almost never resist a portobello anything on a restaurant menu — whether it’s a salad, burger, or a delicious combo like this!

Chad and I have spent a good deal of the last few weekends househunting (basically everytime we’re not working or committed to something else) and it’s a long, intense process that so far isn’t even close to finishing. 

Have any of you guys gone through it?  We had a few places we were considering, and they’ve inevitably sold before we could even decide whether to make an offer!  I guess it’s good news for the economy, but it’s a little stressful for us. 

Fingers crossed that we find something soon!  I’m really looking forward to living in one place for more than 3 years in a row — I haven’t since I was 17!

Portobello Mushroom “Pizza”

INGREDIENTS
4 portobello mushroom caps
8 ounce can store-bought pizza sauce
1/4 cup freshly grated Parmesan cheese
8 ounces mozzarella cheese (pulled apart or thinly sliced)

DIRECTIONS
Preheat oven to 350. Spray rimmed baking sheet with non-stick spray.  Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomato sauce into cap.  Layer parmesan cheese and then with mozzarella cheese. Bake in oven for 20 minutes.  Add two small basil leaves as a garnish.  Serve warm.

Tags: appetizers · main dishes

bell pepper pasta

March 16th, 2012 · 7 Comments

Some of the easiest, simplest dishes on this site are also the most popular.  They’re the ones that you guys email me to tell me you tried on a random Wednesday, and that you and your families loved.  I won’t lie — those are some of the best emails I get. 

And I very much hope that this will fall into that category.  This is such an easy, healthy, inexpensive recipe that makes for a delicious dinner.  It’s vegetarian, but you could easily throw on some grilled chicken strips for a little extra protein or for those members of your family who can’t imagine dinner without meat. 

A lot of people have a major aversion to green peppers — I actually like them, but it’s like cilantro or celery, you never want to include them when you can find an easy substitute.  Yellow and red bell peppers have a softer, mellower flavor without any bitterness — combine that with some freshly grated Parmesan, great olive oil, and whole wheat pasta, and you’re basically done.  Delicious and simple!

Bell Pepper Pasta

INGREDIENTS
1 pound whole wheat rotini pasta
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 shallot, minced
1/4 cup olive oil
1/2 cup water
1 cup parmesan cheese
2 cloves garlic, minced
Salt
Fresh ground pepper

DIRECTIONS

Boil pasta in salted water according to the package directions.  While the pasta is boiling, heat the bell pepper strips, garlic and shallot with 1/4 cup of olive oil and 1/2 cup of water, cooking until the peppers are tender and the water has mostly boiled off.  About 1 minute before the pasta is finished, add the parmesan and stir thoroughly.  When the pasta is finished, drain the water and add to the pan with the pepper strips and olive oil, and stir.  Add salt and pepper to taste. 

Spoon into bowls and top with additional parmesan cheese, if desired.  Serve.

Serves 4.

Tags: food · main dishes