Cantaloupe Pasta

  Cantaloupe Pasta!  I know, you're thinking it sounds too weird to be good, but it has a refreshingly good flavor. Sweet yet spicy, kinda like - but not exactly like the Asian sweet chili sauce you buy in a jar.

I tried this recipe out on a whim for my daughter's birthday dinner because her friends are such good sports when it comes to my experimental cooking. Plus it was supper easy and paired up nicely with the savory salmon.

The  recipe came from the Fred Meyer Sunday paper produce ad.
You never know where you're going to find a fun recipe.

Ingredients:

• 1 16 ounce package linguine or spaghetti
• 1/4 Cup Butter
• 1 Cantaloupe, cubed (the more ripe, the better)
• 1 Tablespoon Tomato Paste
• 1/2 Cup Half and Half ( I used a little more)
• 1/4 Teaspoon Cayenne Pepper
• 3/4 Teaspoon Sea Salt
• Freshly Ground Black Pepper
• 1/3 Cup Pumpkin Seeds, shelled and toasted

Directions:

1. Prepare pasta as directed.
2. Heat butter in a skillet. Add melon and saute until it breaks down. Mash with a potato masher if needed, it will still have lumps in it.
3. Add tomato paste, cayenne pepper and salt; cook for 3 more minutes.
4. Add 1/2 cup of half and half, salt and pepper to taste and remove from heat.
5. Toss with spaghetti, top with pumpkin seeds and serve immediately. 

  

 

Creamy Rosemary Penne

Creamy Rosemary Penne

Penne with Creamy Rosemary Sauce!  I served this yummy pasta dish  last weekend at an Italian cruise themed event for women at my church. Made with fresh rosemary (I think every yard should have a rosemary plant)  it was the star of the buffet line. My inspiration for this rosemary sauce was the Penne Rustica at Ramano's Macaroni grill. And yes, I like my version better! But  no surprise, I generally prefer homemade dishes with fresh ingredients.

To make a complete & easy one dish  meal you could add chicken and broccoli.

So here is the recipe I promised to all those asking for it. So easy and so delicious.

Penne with Creamy Rosemary Sauce

·        1 tablespoon  chopped fresh rosemary leaves

·        2  tablespoons butter

·        2 cups Heavy Cream

·        1 cup Marinara Sauce ( homemade or bought - I like Trader Joes Marina with basil)

·        Season with salt
16 ounces of pasta.  Or a little less if you like lots of sauce. 

In a large skillet, sauté the fresh rosemary in butter until fragrant.  Add cream and marinara sauce, bring to a simmer: heat through and let the flavors infuse. 

Cooke Penne according to package directions.  Drain well ( so your sauce doesn’t thin out)

Toss pasta and sauce together. The sauce is quickly absorbed so don't be skimpy with it.

Garnish with more fresh rosemary. - Don't you just love rosemary!

Marinara sauce

I use 2 quarts home canned tomatoes or two 28 oz cans of  *San Marazano tomatoes.

1/2 cup olive oil

4 cloves garlic crushed

4 cloves garlic thinly sliced

10- 12 fresh basil leaves

Heat ¼ cup of the olive oil in a large pan on medium. Add the sliced garlic, sauté till lightly golden, add crushed garlic cook another 30 seconds.  Pour in the tomatoes, remaining olive oil ( or not), salt and simmer for aprox. 35-45 minutes.  Or until reduced to desired thickness.

Remove from heat and add the freshly cut basil.  Stir and serve.

*Using good quality tomatoes is important. 

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