Healthy Eating/Easy Pasta

Some years back, sundried tomatoes were everywhere. Regardless of the restaurant, it seems that every chef found some way to incorporate them into a recipe. Now it seems that they are no longer the hot item, and in fact, I rarely see them mentioned. But, I LOVE sun dried tomatoes. So, if you like them too, here's a super quick and easy pasta dish that not only makes up for a quick supper, I think guests would enjoy it as well. 

Sun Dried Tomato, Feta and Roasted Walnut Pasta 

1 large onion chopped

2 cloves garlic chopped

3 oz. package sun dried tomatoes (julienned)

2 tablespoons olive oil  

1/2 cup crumbled feta cheese

1/2 cup roasted chopped walnuts

2 tablespoons chopped fresh chives

1 pound of fettuccine cooked to package directions (I used a spinach fettuccine) 

salt and black pepper to taste

While bringing water to boil for pasta, heat olive oil. Add chopped onions and saute until tender. Add garlic and saute another minute. Add julienned sun dried tomatoes. Reduce heat to low, cover and simmer until pasta is ready.

Prior to draining pasta, add 3 tablespoons of pasta liquid to sun dried tomato and onion mixture. 

Place pasta in a serving dish and top with the sun dried tomato and onion mixture.

Top with crumbled feta cheese. Toss all together. Cheese will begin to melt and become creamy.

Top pasta with fresh chopped chives and roasted, chopped walnuts.

Dish up and enjoy!

There's little that I enjoy more than a satisfying dish of pasta, a lovely glass of red wine, all served and enjoyed in the garden. Just the loveliest ending to a day. 

Hope you enjoy if you give it a try!

Rhonda

Sunday's Supper/Pasta with Cabbage, Roasted Walnuts and Granny Smith Apple

Since tomorrow is Easter, I thought I would go ahead and post this tonight. The ingredients of this pasta dish may seem a little strange, but the combination is absolutely delicious! 

There's more to the pasta than just cabbage, walnuts and a granny smith apple, but this was the beginning. As you can see below, there's also a sliced purple onion, and a few ingredients that you don't see below :)

Pasta with Cabbage, Roasted Walnuts and Granny Smith Apple

Ingredients;
1pkg. of whole grain pasta
1 small head of cabbage chopped
1/2 purple onion sliced
1/2 cup chopped walnuts roasted
1 tablespoon olive oil
1 medium Granny Smith apple thinly sliced
1 heaping teaspoon fresh chives chopped
1/2 cup of blue cheese crumbles
1 teaspoon dried sage
salt, black pepper, and red pepper flakes to taste

Boil a pot of salted water for pasta. 
While water for pasta is heating, heat the olive oil and saute onions and apple together until tender and slightly browned.
Roast walnuts.
Once the water has come to a boil, add pasta and cook as directed on package. 2 minutes before pasta is ready to drain, throw in the chopped cabbage. Once pasta is ready to drain, reserve 1/2 cup of cooking liquid.
Drain pasta and cabbage combination then place in serving bowl. Combine with the sauteed apples and onion, the roasted walnuts, blue cheese crumbles, and sage. If  needed, add the cooking liquid to give the pasta a creamy texture. Mix well. Add salt, black pepper and red pepper flakes to taste. 
Top the pasta with the chopped fresh chives and enjoy!  

The sauteed apples give the pasta just a hint of a tart taste and onions give it a savory taste. 

The pasta is creamy and yet no cream has been added, except for the natural cream of the cheese. 

My husband was intrigued by the combination of ingredients, but after one taste he said, "this is company pasta!" In other words, pasta meant for guests :) I thought that was a rather nice compliment.
My chives are up in the garden, so I am looking for every possibility to use them. I just love spring chives!
If you give the pasta a try, I hope you enjoy it too!
Rhonda