Disclosure: This is a sponsored post.
After living by myself for the last month, my husband is finally back home from his work obligations in the south, and that means I'm having to readjust my mindset on only having to worry about myself as far as dinner goes. I tend to stock up on pasta when it's just me at home, and last month my eyes must have been bigger than my belly because I ended up with way more pasta than I could eat alone. With summer nipping at our heels, I thought it would be a great time to use up some of my extra pasta noodles while testing out this new recipe that I found on Golden Blossom Honey for
Fettuccine with Roasted Tomatoes, Asparagus and Fennel.
Since we're not quite out of chilly weather, the roasted vegetables are a great way to add extra warmth to the pasta, but they also give the promise of the taste of fresh summer veggies soon to sprout in our gardens. It's quick work getting everything together, but paired with a loaf of Italian bread and a glass of wine, it can go from a quick weeknight dinner to something a little more upscale for date night at home. This pasta dish is also a great recipe for entertaining, especially on a budget. I know we're all trying to find ways to cut corners with rapidly rising costs of living, and I appreciate that I can still enjoy a filling and delicious meal with my husband without having to worry about adding expensive ingredients to my cart just to get dinner on the table. And I think that's something most of us can get behind these days! Whether you're going for simplicity or a touch of fancy, this recipe swings both ways.
Ingredients
1/4 cup olive oil
5 large cloves garlic, chopped
1 pound asparagus, trimmed
1 1/2 pounds plum tomatoes
1 fennel bulb, ends trimmed and cut into 8 wedges
2 tablespoons GOLDEN BLOSSOM HONEY
1 pound fettuccine
1/4 cup fresh chives, chopped
salt and pepper to taste
Parmesan cheese, freshly grated
CLICK HERE FOR FULL RECIPE
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What's your favorite kind of pasta noodle?
Theresa, this sounds and looks amazing! Whenever I cook pasta for me and my husband I never get the amount right lol. I'm going to bookmark this recipe - thanks for sharing. Have a wonderful day!
ReplyDeleteI need to invest in one of those pasta measure gadgets. I am always off the mark!
DeleteI have never had me either asparagus nor fennel, they are not veggies common to these parts of the world. Since Vojvodina is the breadbasket of the country and we produce wheat, we do have a lot of pasta in our cuisine, sort of like a little Italy here, but not with tomatoes. We make pasta with potatoes, cabbage, cheese, sweet with semolina etc.
ReplyDeleteFennel I can take or leave, but asparagus is a staple here. I do find it odd when you mention pasta with potatoes as that is not something that is served here. Cabbage either. But we do love it with cheese.
DeletePasta with potatoes was my fave dish as a child. It is very simple. Just dice and cook two potatoes in water, then take them out of the water. While they are cooking, put some maccaroni to cook as well. Dice and fry an onion on some oil and then add a teaspoon of paprika into them, a teaspoon of vegeta, the cooked potatoes, mix it all, and then mix that red potato mixture into the rinsed maccaroni, it is uber delish, but you must use vegeta for seasoning otherwise it will not have the richness of taste.
DeleteWill definitely give your recipe a try this summer. I notice they jacked up the price of Vegeta by $3 in the store. Greedy bastards.
DeleteSummer nipping at heels? Umm spring came what? 21 days ago officially. Not sure that would qualify summer as nipping lol
ReplyDeleteWays to cut corners sure are good these days with everything a going on up. Good it's not too expensive too when one's eyes are bigger than their stomach haha
We've already had a few 80 degree days here, so I can safely say we're going to have a short feeling spring and it's going to launch us straight into hell weather soon.
DeletePlease...please keep the hell weather on that side of the border. Lol
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome!
DeleteThis sounds delicious. I love asparagus in pasta. I've never tried it with fennel but I'm interested to give this recipe a try. Thanks.
ReplyDeleteThanks, Judee!
DeleteThat looks good. One of these days I want to try fennel.
ReplyDeleteIt's not high on my list, but I do like it occasionally!
DeleteSadly, I just can't deal with the carbs anymore. I eat zucchini noodles or the packaged things like hearts of palm noodles.
ReplyDeleteI do love me some zucchini noodles from time to time also.
DeleteLooks so light and fresh. Perfect for spring.
ReplyDeleteThank you, Hena!
DeleteThis recipe looks so fresh! You can never go wrong with pasta in my house. It's a regular part of our weekly diet.
ReplyDeleteOurs too, Jeff. I would be so sad if I had to give it up.
DeletePasta doesn't work with my ARFID
ReplyDeleteI am sorry to hear that, Adam!
DeleteThat looks really good.
ReplyDeleteThanks, Mary!
DeleteWe are a fettuccini family! My youngest has stopped eating dairy though (and sugar, or any junk food or drinks). He's on a fitness journey, joined the gym, etc. I've seen all of the boys here do it, but I was surprised he did it because he's a little lazy (sh, I didn''t say that). He's going hard though. 2 1/2 months in. He's working on abs, lol. Guess that leaves more fettuccini for me! :)
ReplyDelete