Half package of penne pasta into boiling water

Artichoke hearts. I love them, but find them very briny. I always rinse then and chop them up. But both steps are optional.

And then I add a can of white beans to the collander. Drain and rinse them too.

When the pasta is halfway cooked, add 1/4 cup of chopped sundried tomatoes to the pasta water. This softens them and plumps them back up.

Now onto the dressing. Start with EVOO.

Add some mustard. I bought this locally made stuff last week. So good.

Wasn’t vinegar-y enough, so I added some more of this. Salt and pepper and the dressing was done!

Rinse and tear up a head of lettuce. I’m not sure exactly what this was. Similar to romaine but not as stalky.

Put the beans and artichokes in a heat-safe bowl.

Drain the pasta and add to the bean mixture.

Add the dressing – as much as you think it needs. I didn’t use all of this.

Add a little goat cheese and tah-dah!

Such a yummy pasta salad! You can eat it warm or cold. Enjoy!

]]> http://questionsfordessert.com/2009/08/17/when-i-dont-have-to-run-day-2/feed/ 4 questionsfordessert IMG_1659 IMG_1662 IMG_1660 IMG_1661 IMG_1664 IMG_1665 IMG_1666 IMG_1667 IMG_1669 IMG_1668 IMG_1671 IMG_1673 IMG_1675 http://questionsfordessert.com/2008/01/29/kents-shrimp-scampi/ http://questionsfordessert.com/2008/01/29/kents-shrimp-scampi/#comments Tue, 29 Jan 2008 13:59:00 +0000 krissie http://questionsfordessert.wordpress.com/2008/01/29/kents-shrimp-scampi/ Continue reading →]]> 1 lb. shrimp, peeled and deveined
2 tsp Italian seasoning
2 tsp olive oil
1/4 cup unsalted butter
1 1/2 tbsp minced garlic
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 lb cooked linguine
3-4 tbsp fresh chopped parsley

Place the olive oil and 2 tbsp of butter in a large skillet over high heat. Add shrimp and spread them evenly in skillet. Add Italian seasoning. Cook for 2 minutes and flip over. Add garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter to the skillet and cook for 2 minutes. Season with salt and pepper and add the pasta, tossing to coat well. Remove from heat and stir in parsley. Serve immediately.

Place a large pot over medium high heat. Add olive oil. Cook chicken until brown, 5-6 minutes. Add onions, carrots, garlic, paprika, bay leaf, salt and pepper. Cook the veggies until tender, stirring frequently. When tender, add chicken stock and tomatoes and bring to a boil. Simmer while pasta cooks.

Preheat broiler. Place a large pot of salted water over high heat. Bring to a boil and cook pasta according to pasta directions. Drain when tender.

Toss the pasta into the chicken chili. Then transfer to a baking dish. Sprinkle cheeses evenly over the top. Place under the broiler until cheese is melted and top is golden brown, 2-3 minutes.

1 tbsp prepared pesto

1 tbsp shredded parmesan

Cook penne in salted water to package directions. When 5 minutes remain, add asparagus to pasta. When both are tender, drain. Place in a bowl, adding pesto. Top with cheese.

1 lb. whole wheat angel hair pasta
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp Italian Seasoning
1 lb. shrimp
2 pints cherry tomatoes
fresh parmesan cheese

Cook pasta according to package directions.

While pasta is cooking, heat olive oil and garlic. Add shrimp and cook until opaque. Add tomatoes and cook until just heated through.

Drain pasta. Plate and cover with shrimp mixture. Top with 1/2 tbsp parmesan cheese.

Serves 6.