Our Favorite Spaghetti Sauce & "Homemade" Garlic Bread

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOKNj_-sW9ThubjgXOP-xARVqDVJIYboEILRebhRKUC7r8NxT2hT9nYiEulCdEqE2dVTtCRIXutgzJnY1x4FwGx-bLe9Ls0kqdpyjVIQDpZ2NYLZPhFsDanbO1knNDBsmTHuCqhK-AGZt/s1600/IMG_3170.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOKNj_-sW9ThubjgXOP-xARVqDVJIYboEILRebhRKUC7r8NxT2hT9nYiEulCdEqE2dVTtCRIXutgzJnY1x4FwGx-bLe9Ls0kqdpyjVIQDpZ2NYLZPhFsDanbO1knNDBsmTHuCqhK-AGZt/s1600/IMG_3170.JPG" width="640" /></a> <br /><br />Is it just me or did something change in the air this week.  Every year about this time the smell of the air gives me the most nostalgic feeling of Back-to-School.  Emma's school has not resumed yet and we're relishing our last lazy days of summer.  Mike gave me a little break and took her to the park this morning so I could have an hour on the computer to get some thoughts out... secretly, I think he just wanted to be outside on this <i>almost</i> fall 60 degree morning.<br /><br />One of my goals for our break was to do some freezer cooking to prepare for a busy Fall season.  With new products coming out next week, then jumping into Halloween, Thanksgiving and Holiday collections soon after, the fall is looking to be busy.  I don't want our family mealtime to be sacrificed, so I have been stocking the freezer.  Once a week we have Spaghetti and <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">Meatballs</a>, my all time favorite comfort dinner.  We usually have "Spaghetti Sunday" and let the sauce simmer all day, make <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">homemade meatballs</a> (which are much easier than you think), garlic bread (recipe below) and stuff ourselves silly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7ZnKEJP0i-Qa_RpJnlEOrs8e8d5aXMNqNK-dZvKYiQ-NZPSlTJWcpyTs0AEQ56C836tR21zYQhNXrAZ0l372JRjBx9GypfiXHP6FNajEUoOLlHAU6pQ5LGwh1yCQDMA4q_qj34zgoqCW/s1600/IMG_3190.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7ZnKEJP0i-Qa_RpJnlEOrs8e8d5aXMNqNK-dZvKYiQ-NZPSlTJWcpyTs0AEQ56C836tR21zYQhNXrAZ0l372JRjBx9GypfiXHP6FNajEUoOLlHAU6pQ5LGwh1yCQDMA4q_qj34zgoqCW/s1600/IMG_3190.JPG" width="640" /></a> <br /><br />We had a favorite Tomato Sauce that I used for years, always tweaking it and making little changes... until one day Tessa (<a href="http://nineandsixteen.blogspot.com/">nineandsixteen.blogspot.com</a>) shared a recipe that seemed so intriguing, I had to try it.  The recipe is all over the internet, most of you have probably heard of it - Marcella's Sauce.  The name had an even more special name to me because in our family our Granny's (also a Marcella) Spaghetti Sauce is something that everyone loves - and still makes.  This sauce reminded me so much of her famed sauce. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN_SCgWC6-Xo0sPJjkgbDeCMjWUz4sXZgHQAKA8j1Bxuzfis8idHMLISVs8h3hT_UUqnR4euM0DrK-RsEoux1l5kUG1vRyMZZgFbS8hkYL4FeA2-PEX_mb1BCKmqmiOmYXUFKdpFXSkLs/s1600/IMG_3315.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN_SCgWC6-Xo0sPJjkgbDeCMjWUz4sXZgHQAKA8j1Bxuzfis8idHMLISVs8h3hT_UUqnR4euM0DrK-RsEoux1l5kUG1vRyMZZgFbS8hkYL4FeA2-PEX_mb1BCKmqmiOmYXUFKdpFXSkLs/s1600/IMG_3315.JPG" width="640" /></a> <br /><br />It is so easy, you'll never believe it.  I've shared it with many friends, but have never posted it here and have many requests to do so since I rave about it all of the time.  It has become our go-to sauce, not because it is easy, but because it is the best tomato sauce I've ever had.  We now just refer to it as <i>The</i> Sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmuUJ1_OA9qeaLiq8RIAOUigyIGCVJ2QG7JcPmOeQcRV2nl_Ct-aqMgL4maAhgYNjgnaMPz5Qj0WdiHrWfn4binRDEJIF0Y0-Ft1CGSqz8fofkSYQ8AZBV5l7m_qtQGr02JkTVbFvQydQ/s1600/IMG_3307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmuUJ1_OA9qeaLiq8RIAOUigyIGCVJ2QG7JcPmOeQcRV2nl_Ct-aqMgL4maAhgYNjgnaMPz5Qj0WdiHrWfn4binRDEJIF0Y0-Ft1CGSqz8fofkSYQ8AZBV5l7m_qtQGr02JkTVbFvQydQ/s1600/IMG_3307.JPG" width="640" /></a></div><br />Marcella's Tomato Sauce<br /><span style="font-size: large;"><i>The</i> Sauce <span style="font-size: small;"> </span></span><br /><span style="font-size: large;"><span style="font-size: small;">1 28-ounce can of Whole Peeled Tomatoes (san marzano are the best quality)</span> </span><br /><span style="font-size: large;"><span style="font-size: small;">1 white onion, peeled and cut in half</span></span><br /><span style="font-size: large;"><span style="font-size: small;">5 tablespoons of butter</span></span><br /><br /><span style="font-size: large;"><span style="font-size: small;">In a medium sauce pot, add all ingredients.  Simmer for 40 minutes.  With a wooden spoon, break up whole tomatoes.  No seasoning, herbs or a little of this or that needed.  </span></span><br /><br /><span style="font-size: large;"><span style="font-size: small;">Serve with spaghetti, <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">meatballs</a> (here is my very easy recipe for <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">Homemade Meatballs</a>) and real parmesan cheese.</span></span><br /><br />Sign-up <a href="http://mad.ly/signups/118273/join">here</a> for an emailed version of my <a href="http://mad.ly/signups/118273/join">Printable Recipes</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91icDYU1gadIP-f1tFzBySWoVScltdu5nU-6uF59NgOAVMzZTEsauxIrDaR-634h0Qo-XONePMEXptcpqOpsJZ13o-yqIeZivUQjg20kOeLkBwpZBeoI4Nq9S-Kbic7Dl7AiPvB8IjqIg/s1600/IMG_3162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91icDYU1gadIP-f1tFzBySWoVScltdu5nU-6uF59NgOAVMzZTEsauxIrDaR-634h0Qo-XONePMEXptcpqOpsJZ13o-yqIeZivUQjg20kOeLkBwpZBeoI4Nq9S-Kbic7Dl7AiPvB8IjqIg/s1600/IMG_3162.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">If you've followed this blog for a while then you know I have a love for frozen store-bought bread dough.  I watched the new Barefoot Contessa episode the other day and she made homemade bread with her friend, Eli.  I instantly craved the smell of fresh baked bread... well, if you know anything about bread baking, there is no "instant" about it.   Unless...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jAw-WPM7ifTW6ONUgjb5V4-S9PzY_Phz89PngQoMqwnHlljFbCO6VbC8KuSIqkVKQ1Lt7ghHcFcxPd55x4WhTXjvMQN8d9nxWLQn54BZSABj1wRe_mmW25ILO54xHJYXyTQP5WxBzVFk/s1600/IMG_3174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jAw-WPM7ifTW6ONUgjb5V4-S9PzY_Phz89PngQoMqwnHlljFbCO6VbC8KuSIqkVKQ1Lt7ghHcFcxPd55x4WhTXjvMQN8d9nxWLQn54BZSABj1wRe_mmW25ILO54xHJYXyTQP5WxBzVFk/s1600/IMG_3174.JPG" width="640" /></a></div><br />...you use frozen dough.  Instead of a classic loaf of bread, we used the dough to create a crusty baguette style loaf by stretching it long and twisting it.  Emma helped me by brushing it with an egg wash, then sprinkling on Garlic Salt.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaAXtB1sarVRTwW3wxJ9y3YpTgzhDiB5OM0Tr0ZOx5QLXpBITHthwPJVJjIfF03WNWCFfUOA3yJux9lJBNT2Mu8SqZ5dYqK2CnC-R6ARKtoZv5n-oT2UIwOW_AlNVUuGW3x1KNmc0DKU5/s1600/IMG_3175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaAXtB1sarVRTwW3wxJ9y3YpTgzhDiB5OM0Tr0ZOx5QLXpBITHthwPJVJjIfF03WNWCFfUOA3yJux9lJBNT2Mu8SqZ5dYqK2CnC-R6ARKtoZv5n-oT2UIwOW_AlNVUuGW3x1KNmc0DKU5/s1600/IMG_3175.JPG" width="640" /></a></div><br />Such a good helper.  I always let her do the fun messy stuff, of course.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhNr-Ahmq-fAdRfVRQn1fsDpIFGPCCWA40P7LRwlYdDpKQEkVlM1eZN0_JNoVL-zilmLZC84tzPiPl4xyPIQvjsDzFVhxmCirkOhyphenhyphengvGyMvmKpHBsp9cRx5DPg-kCbr4TmcpjpHC7DyhV/s1600/IMG_3178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhNr-Ahmq-fAdRfVRQn1fsDpIFGPCCWA40P7LRwlYdDpKQEkVlM1eZN0_JNoVL-zilmLZC84tzPiPl4xyPIQvjsDzFVhxmCirkOhyphenhyphengvGyMvmKpHBsp9cRx5DPg-kCbr4TmcpjpHC7DyhV/s1600/IMG_3178.JPG" width="640" /></a></div><br />Here she is telling one of her elaborate stories.  The hand gestures are my favorite parts of her stories usually starting with, "Long, Long ago... "<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9g8IyWFw5OWbX_ds5x6TpSpvIxBf1sUynoRSsSLbaRiZZIHnX3nbUZtuFo34zusrVIqUB7G87iW23D6wpV01OszUF0hXIJa3fWGwOkB1Q1OZDmADML6aglfPG7qDnSNPqt-0rOA_69Ms/s1600/IMG_3180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9g8IyWFw5OWbX_ds5x6TpSpvIxBf1sUynoRSsSLbaRiZZIHnX3nbUZtuFo34zusrVIqUB7G87iW23D6wpV01OszUF0hXIJa3fWGwOkB1Q1OZDmADML6aglfPG7qDnSNPqt-0rOA_69Ms/s1600/IMG_3180.JPG" width="640" /></a></div><br />"Homemade"<br /><span style="font-size: large;">Garlic Bread</span><br /><br />1 loaf of frozen bread dough (I use Rhodes, found in most stores)<br />flour<br />egg wash (1 egg beaten with water)<br />1 tablespoon of garlic salt<br /><br />Let the dough thaw according to directions on package.  We usually defrost ours in the microwave for about a minute or two, then let it sit on the counter, covered with plastic for a couple of hours.  <br /><br />The dough will be slightly puffy when ready to shape into the baguette.  Stretch it and twist it to fit on a parchment lined baking sheet.  Brush it with the egg wash, then sprinkle with garlic salt.<br /><br />Let rise for 1 more hour until slightly puffed.  Bake at 450 degrees for 10-14 minutes until golden.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEQSqAC7ZA0_0-YL6KRAPvMqXkLC47kzfpocq3phhuRjFxNZscGbvLzg45nD4M304-pvqVMgH3gXUYXHH36ggjrgRt5QpnfSr1JJBgkdbp9drWQjgxe1x_1RBEl25qSef3dgTEtnw2r_F/s1600/IMG_3182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEQSqAC7ZA0_0-YL6KRAPvMqXkLC47kzfpocq3phhuRjFxNZscGbvLzg45nD4M304-pvqVMgH3gXUYXHH36ggjrgRt5QpnfSr1JJBgkdbp9drWQjgxe1x_1RBEl25qSef3dgTEtnw2r_F/s1600/IMG_3182.JPG" width="640" /></a></div><br />Dough has risen slightly, here, and is ready for the oven. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwV0OJa9wG2vhCGoGmc3uxcullRcMgg76QcS0hGqIGBv88OohvUjUX_DCXePIW-gtgevJof3FLrpbQGs64pdQonIoo5rcPPfX6DGYtQ_2te3ZkpX6XNrQMn2E9FGSE2-J_mX4Kho10Zzu/s1600/IMG_3183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwV0OJa9wG2vhCGoGmc3uxcullRcMgg76QcS0hGqIGBv88OohvUjUX_DCXePIW-gtgevJof3FLrpbQGs64pdQonIoo5rcPPfX6DGYtQ_2te3ZkpX6XNrQMn2E9FGSE2-J_mX4Kho10Zzu/s1600/IMG_3183.JPG" width="640" /></a></div><br />Crusty and soft in the middle! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpWjJtcirYdvUwciqPih2ohCNbUtl2wbl9tdhRmHGsp9i5-IFL4t7HoGe2yVyJmGbCDUo1K2-NXzpYP2PMjF8bP6ZBsuQzxAXclpuLgIQectsE7iplYlsqvM2NT5M3AoYEn5ucfnmUHd3/s1600/IMG_3185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpWjJtcirYdvUwciqPih2ohCNbUtl2wbl9tdhRmHGsp9i5-IFL4t7HoGe2yVyJmGbCDUo1K2-NXzpYP2PMjF8bP6ZBsuQzxAXclpuLgIQectsE7iplYlsqvM2NT5M3AoYEn5ucfnmUHd3/s1600/IMG_3185.JPG" width="640" /></a></div><br />Golden brown with a delicious garlicy salt crust. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div>In case you haven't seen my "Homemade" Cinnamon Rolls recipe, you must stop <a href="http://jennysteffens.blogspot.com/search/label/homemade%20cinnamon%20rolls">here</a> next!

Our Favorite Spaghetti Sauce & "Homemade" Garlic Bread

Is it just me or did something change in the air this week.  Every year about this time the smell of the air gives me the most nostalgic fe...

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Penne with Grilled Chicken, Spinach & Cherry Tomatoes in a Lemon Parmesan Sauce

<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47FMazbyVGGgJQ6cIam8bm7WnuXL-8D1I6SDX5B3zCi10KsBJ_mx_9ffN2XdZ7_lm4Ytxk-GSiVHrywqVv4lS6SST0NniekZRVbEfgflyUM00Mzg76NFZwdIQaH650cVL1gNsWGZwKrqm/s1600/IMG_1508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47FMazbyVGGgJQ6cIam8bm7WnuXL-8D1I6SDX5B3zCi10KsBJ_mx_9ffN2XdZ7_lm4Ytxk-GSiVHrywqVv4lS6SST0NniekZRVbEfgflyUM00Mzg76NFZwdIQaH650cVL1gNsWGZwKrqm/s1600/IMG_1508.JPG" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="" style="clear: both;">While everyone else is posting about burgers and brats, I'm sharing a pasta recipe - aren't you so glad?!  Yes, I love love love classic summer food, but sometimes I need a big bowl of comforting pasta in the summer, too.  I just can't help it.  This recipe is the sort of summer comfort food that I love on days when we're worn and torn, and hot, and sometimes I just want to sit in the air conditioning and have a giant bowl of pasta : )   I can't imagine I'm the only one.</div><div class="separator" style="clear: both;"><br /></div><div class="" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLnsflBCKe-7RTlUj28Z61thOE6hPYCgU2BKHVuQk1bDOsQLZUToZim0uBuRRS4yspX1zYhQHkPXBIdGz7IlYA2FoWgUe5Zlh0Ta9sBsXxcm7v1piHHb3Hw_-cr_vU7NiZ9v4LfYROWIy/s1600/grilled-chicken-pasta.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLnsflBCKe-7RTlUj28Z61thOE6hPYCgU2BKHVuQk1bDOsQLZUToZim0uBuRRS4yspX1zYhQHkPXBIdGz7IlYA2FoWgUe5Zlh0Ta9sBsXxcm7v1piHHb3Hw_-cr_vU7NiZ9v4LfYROWIy/s1600/grilled-chicken-pasta.png" width="426" /></a>At least once a week I come up with some sort of chicken (or shrimp) pasta - usually with a mixture of similar ingredients.  Every once in a while, I land on one that is the perfect mix of everything and is really worth sharing... like I did last night.    <br /><br />The grilled chicken gives it an automatic fresher taste (there's your summer plug!) and you can load it up with more tomatoes and spinach if you're going for a lighter feel.  Maybe this is actually a great summer recipe.<br /><br />Penne Pasta with <br /><i><span style="font-size: large;">Grilled Chicken</span></i><br /><br />1 pound of Chicken<br />1 tablespoon of olive oil<br />sea salt & cracked pepper<br />....<br />1 box (pound) of penne pasta<br />....<br />1/2 stick of butter<br />4 cloves of garlic, minced<br />1 cup of cherry tomatoes, sliced in half<br />4 cups of fresh spinach<br />1/2 lemon, squeezed<br />1/2 cup of cream<br />1 teaspoon of sea salt<br />1/4 cup of parmesan cheese<br /><br />For chicken, drizzle with olive oil, and sprinkle with salt and pepper.  Grill on a medium-hot grill for 5-6 minutes on each side until cooked through.  Set aside.<br /><br />Meanwhile, bring a large pot of water to boil.  Season with salt.  Cook penne according to directions.  Give a quick rinse with cold water... I know, I will get some resistance from this, but I think the sauce gets just a little too goopy if the pasta is not rinsed.  You can use your personal preference!</div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;"></div><div class="" style="clear: both;"></div><div class="" style="clear: both;"></div><div class="" style="clear: both;"></div><div class="" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKA_EQvZxBog-XIiL5HPcpyEON3hsvwaSbH9M4nMeHyu_TdQnFWjqQumw_8xkuxy4acqAoxH3eS0QC4mToWx49-QSp2s1hGNkSJgWE_S4Q-O2MlKPbRQPhmfycPlchFqD7yzJjd734rfw/s1600/IMG_1502.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKA_EQvZxBog-XIiL5HPcpyEON3hsvwaSbH9M4nMeHyu_TdQnFWjqQumw_8xkuxy4acqAoxH3eS0QC4mToWx49-QSp2s1hGNkSJgWE_S4Q-O2MlKPbRQPhmfycPlchFqD7yzJjd734rfw/s1600/IMG_1502.JPG" width="640" /></a></div><div class="" style="clear: both;">For the sauce, melt butter in a large saute pan.  Add garlic and cook for 30 seconds.  Add tomatoes and spinach and cook for 1 minutes.  Add lemon juice and cream.  Cook for 3 minutes until it begins to simmer.  </div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fURyjYaLow-qul8-4DdvrVq82RTpLSTVPOPs9VcLa_dOGo60EMlRyoDhLLLfmxW_TMYoe75liMya7TxisV3loFbXE61oUwDjspi2rSblXBZr0ZZ5DcSny8AZhQ41feheb7Qc_hzxuYo_/s1600/IMG_1503.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fURyjYaLow-qul8-4DdvrVq82RTpLSTVPOPs9VcLa_dOGo60EMlRyoDhLLLfmxW_TMYoe75liMya7TxisV3loFbXE61oUwDjspi2rSblXBZr0ZZ5DcSny8AZhQ41feheb7Qc_hzxuYo_/s1600/IMG_1503.JPG" width="640" /></a> </div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;">Lower heat and add cooked pasta.  </div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDPlRrTjeaoHIYij8OYSB9wMErHhr2CCsSsruH6wdP_zEHbBrVhoo5E0HOm8QO8u3JGh5dDS69tHYxmJCiSzJzgH9FZ1MjIzIRU33Sv9W8wSPU1S7hUAcLcxSbvRNnRRWcV1droLoo1EX/s1600/IMG_1504.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDPlRrTjeaoHIYij8OYSB9wMErHhr2CCsSsruH6wdP_zEHbBrVhoo5E0HOm8QO8u3JGh5dDS69tHYxmJCiSzJzgH9FZ1MjIzIRU33Sv9W8wSPU1S7hUAcLcxSbvRNnRRWcV1droLoo1EX/s1600/IMG_1504.JPG" width="640" /></a> </div><div class="" style="clear: both;"><br /></div><div class="" style="clear: both;">Slice chicken and add to the pasta.  </div><br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwYURtY-Rsbee1ny8ST8AyXjtAeQVN-OC6jL_oihuSJLI0mK6zJf97kHej8ySlCN0X7KVM4lzS9yX6pFL8egGs5cvStB0sjkSe2fxCEOL3TZbwXBJZdH6hluWzoQn1dmy5RfFyjBg4V-D/s1600/IMG_1513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwYURtY-Rsbee1ny8ST8AyXjtAeQVN-OC6jL_oihuSJLI0mK6zJf97kHej8ySlCN0X7KVM4lzS9yX6pFL8egGs5cvStB0sjkSe2fxCEOL3TZbwXBJZdH6hluWzoQn1dmy5RfFyjBg4V-D/s1600/IMG_1513.JPG" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add parmesan cheese and toss together.  Serve with more parmesan cheese on top.</div><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Penne with Grilled Chicken, Spinach & Cherry Tomatoes in a Lemon Parmesan Sauce

While everyone else is posting about burgers and brats, I'm sharing a pasta recipe - aren't you so glad?!  Yes, I love love love cla...

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Spring Pasta with Prosciutto, Peas, Chicken & Mushrooms | Emma in Overalls : )

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15Yebb-ljczIAqp8gj6spJKb3TYOqaaQySGdf8JHOeHc8CIM5zAnm9jG43E8Cudz0S8oXyrQ32GJSN6XVO79vVmJWu8kxcCOHHA5JDXvfJ-eVeg-I8vNVDigTpCtFRWIPlXJeUlu3oFi5/s1600/IMG_9698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15Yebb-ljczIAqp8gj6spJKb3TYOqaaQySGdf8JHOeHc8CIM5zAnm9jG43E8Cudz0S8oXyrQ32GJSN6XVO79vVmJWu8kxcCOHHA5JDXvfJ-eVeg-I8vNVDigTpCtFRWIPlXJeUlu3oFi5/s1600/IMG_9698.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I call this Spring Pasta because anything that has prosciutto and peas is spring-y to me, and because Spring around here ranges from 50-80 degree days, and sometimes we need a good comforting dinner on one of the cold and dreary days like today.  The flavors are still fresh, and the sauce is lighter than most cream sauces so it just coats the pasta instead of being goopey.  I try to add a lot of mushrooms and chicken to add to the bulk of the meal without depending solely on pasta.    </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I featured a similar recipe to this on my blog in 2009 (crazy!) and I thought it high time I revisited it here, as it is still one of our favorites.  If you'd like to see the original recipe and the original (terrible!) photo, <a href="http://jennysteffens.blogspot.com/2009/10/recipes-prosciutto-peas-pasta-with.html">visit here</a>. </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlYSBJjx2Mq6lrx8ILLlgcVcNcgmtvtpbKN_SNUJhQSReKDX5ciM9PFFr8kxw5iuSnsJ9RVJs8aEleUYQN_aKBS9xsbJt1qw3ctf6VYSnacZMgBKjYZ7lIj8e6BpD6caAeUH5MMtFSz2O/s1600/IMG_9673.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlYSBJjx2Mq6lrx8ILLlgcVcNcgmtvtpbKN_SNUJhQSReKDX5ciM9PFFr8kxw5iuSnsJ9RVJs8aEleUYQN_aKBS9xsbJt1qw3ctf6VYSnacZMgBKjYZ7lIj8e6BpD6caAeUH5MMtFSz2O/s1600/IMG_9673.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I finally have my "good" lens back in working order, so I got it warmed up to take with us on vacation by following Emma around in the yard for a little while one afternoon.  I've included more photos at the end of this post of her blowing bubbles and playing peekaboo in her "overhauls" as she calls them. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RdKQrQTKD7GDTh8Oc6y53HUeea6vW0bhQPe1fPCcluVwCE8uEWox3KAs2YlIpIVQUHsw87LuMARKgw2jcqehg-FfW85mRXS6WG0BqLyRpmscZR_u5Ll1Hu7Ts1tyQViTSehnWXKo4UWJ/s1600/IMG_9692.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RdKQrQTKD7GDTh8Oc6y53HUeea6vW0bhQPe1fPCcluVwCE8uEWox3KAs2YlIpIVQUHsw87LuMARKgw2jcqehg-FfW85mRXS6WG0BqLyRpmscZR_u5Ll1Hu7Ts1tyQViTSehnWXKo4UWJ/s1600/IMG_9692.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">One of our friends on our street just had an adorable baby boy, so I made a reheatable version for them.  I made a double batch of the sauce and used bowtie pasta to it would be easier to reheat.  I added extra water to theirs to make sure there would be enough sauce after it reheats.  The sauce tends to absorb into the pasta the longer it sits, so the extra water helps to keep it loose for reheating. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouw9IHxHWdh-m4aXdq8sQ5VnfzmiD0a8tNZZqywKzJRbZK232-53-Kn5IziasN7az1PGHGry2WX93ASALJ9e51-DzArHBrjMVD1ZaWpKDFRT8pwkodhXfSb5hwDvIUcEVGJByow7eK_ap/s1600/spring-pasta-peas-prosciutt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouw9IHxHWdh-m4aXdq8sQ5VnfzmiD0a8tNZZqywKzJRbZK232-53-Kn5IziasN7az1PGHGry2WX93ASALJ9e51-DzArHBrjMVD1ZaWpKDFRT8pwkodhXfSb5hwDvIUcEVGJByow7eK_ap/s1600/spring-pasta-peas-prosciutt.png" width="426" /></a></div><div><i><span style="font-size: large;">Spring Pasta</span></i> with Prosciutto, Peas, Chicken & Mushrooms<br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i></div><div></div><div>1 pound of chicken</div><div>Olive Oil</div><div>Salt & Pepper</div><div></div><div>1 pound of fettuccine  </div><div>1/4 pound of Prosciutto, sliced into 1/4 inch ribbons</div><div>1 med yellow onion, small dice</div><div>2 cups of mushrooms, sliced </div><div>3 cloves of garlic</div><div>1 cup of cream</div><div>1/2 + cup of pasta water </div><div>1 cup of frozen peas</div><div>1/2 cup of grated parmesan </div><div><br /></div><div>Roast the chicken by placing it on a baking sheet and roasting it at 425 degrees for 20-25 minutes until cooked through.  Let sit and chop into thin slices.  </div><div></div><div>Meanwhile, boil salted water for pasta. </div><div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66IcOHRY8foByZcFZ9mUDqcFhPBFPQf3Jh-0b-C-AGyGkJA53idljyeBaMsca4au6xP-GuklyrPGOLqMZOEgux9peIp_kYXIIeyxwNkJMMWumb72_CQUpWpTwziQ8CH7rS6wc0dh0wljM/s1600/IMG_9683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66IcOHRY8foByZcFZ9mUDqcFhPBFPQf3Jh-0b-C-AGyGkJA53idljyeBaMsca4au6xP-GuklyrPGOLqMZOEgux9peIp_kYXIIeyxwNkJMMWumb72_CQUpWpTwziQ8CH7rS6wc0dh0wljM/s1600/IMG_9683.JPG" width="640" /></a></div><br /><div>Cook prosciutto in a large saute pan until crispy, then remove from the pan and set aside.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jbvFjozOTKFnqSYI_zwMIJfqIOxIf3l-5n9nQENQQKZSJB5-48hJcYvhyRMCintVz70mbISkVNWYp2maSbmbNNsFoQo8OB6qy9CcB8ol2BthFgAQtLSQzzskCRs1GN-T7oUwbiI-XQFV/s1600/IMG_9685.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jbvFjozOTKFnqSYI_zwMIJfqIOxIf3l-5n9nQENQQKZSJB5-48hJcYvhyRMCintVz70mbISkVNWYp2maSbmbNNsFoQo8OB6qy9CcB8ol2BthFgAQtLSQzzskCRs1GN-T7oUwbiI-XQFV/s1600/IMG_9685.JPG" width="640" /></a></div><br />In that same pan, add 2 tablespoons of olive oil, mushrooms and onion.  Cook for 5 minutes until tender.  Add pasta to boiling water and cook for 6-8 minutes until almost tender.  Reserve 1 cup of pasta water to use in the sauce - set it aside. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQu1JSPR9Sr_rguZL_65d5x9KNVr9sIRrVrxgWfgmSUxQW9GCoirjJcF7VIHTGGZDh5C4kvNinrZSiKhyU1AqMfa9KmOKo-pXBx1EzT0Y2F87EoESyuxinoHZCNj9rADlUeZDnjP2fQCKl/s1600/IMG_9686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQu1JSPR9Sr_rguZL_65d5x9KNVr9sIRrVrxgWfgmSUxQW9GCoirjJcF7VIHTGGZDh5C4kvNinrZSiKhyU1AqMfa9KmOKo-pXBx1EzT0Y2F87EoESyuxinoHZCNj9rADlUeZDnjP2fQCKl/s1600/IMG_9686.JPG" width="640" /></a></div><br />Add 1 cup of heavy cream and 1/2 cup of the reserved pasta water.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv7qzGh4btBmN6FfYHshplOF0bbDzmEU3Rjmex6kPMpZPzQj1vMPdFXPuQ5yYjzTfpvwrgQvu86oVw-jsl0_XFb6xb0KVFDg2Fzaf9m4YV297q5RZhRhGxa6mO6yDHRyxEL1_CFQpVs5r/s1600/IMG_9687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv7qzGh4btBmN6FfYHshplOF0bbDzmEU3Rjmex6kPMpZPzQj1vMPdFXPuQ5yYjzTfpvwrgQvu86oVw-jsl0_XFb6xb0KVFDg2Fzaf9m4YV297q5RZhRhGxa6mO6yDHRyxEL1_CFQpVs5r/s1600/IMG_9687.JPG" width="640" /></a></div><br />Simmer on medium heat until it thickens.  Add more pasta water if it thickens too much.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHhyphenhyphenfsgYyKRA_p1wnyJ-iYSqmGbeN7X88JSETQZy2LnO3F8PLbSueFYf2CzXH40pET5SXfkrt7KqxElSQe7FMahwcocgBNoHRO4dLlhYDjFFEP8VJDYL6yJca9XhMgQnbTgweHOszIKUP/s1600/IMG_9689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHhyphenhyphenfsgYyKRA_p1wnyJ-iYSqmGbeN7X88JSETQZy2LnO3F8PLbSueFYf2CzXH40pET5SXfkrt7KqxElSQe7FMahwcocgBNoHRO4dLlhYDjFFEP8VJDYL6yJca9XhMgQnbTgweHOszIKUP/s1600/IMG_9689.JPG" width="640" /></a></div><br />Add the prosciutto back in along with sliced chicken, peas and parmesan cheese. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7pYCHJRK2SaM9bluLyoEpsszxSDZFMR18toLgW0OhW7ShsBFOW3JZ7vivpQ67al5sZaf51ttn67o3_VF0MqCI5-g_VSk5G76x-gAN0usZbnkv_DXeo4DGr6rqAF1hFe3CR4eR_5BYLM_/s1600/IMG_9697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7pYCHJRK2SaM9bluLyoEpsszxSDZFMR18toLgW0OhW7ShsBFOW3JZ7vivpQ67al5sZaf51ttn67o3_VF0MqCI5-g_VSk5G76x-gAN0usZbnkv_DXeo4DGr6rqAF1hFe3CR4eR_5BYLM_/s1600/IMG_9697.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRKD1l0F174UZLivozxTbr-ix-euqm_AVIwaU5EDHDoizoOXHf_T2Zwv7md8F9GgmNrIuIubF2suO6ujVwGV22bvAsEks8q-HRfeSgfhoiW8-kN3KS2Qoq17Vur9zHYgY92C2YPnncybN/s1600/IMG_9656_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRKD1l0F174UZLivozxTbr-ix-euqm_AVIwaU5EDHDoizoOXHf_T2Zwv7md8F9GgmNrIuIubF2suO6ujVwGV22bvAsEks8q-HRfeSgfhoiW8-kN3KS2Qoq17Vur9zHYgY92C2YPnncybN/s1600/IMG_9656_2.jpg" width="426" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Emma's afternoon playdate with Emma, bubbles and a tree : )<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMPMi1eY3b2tz3e7hvjBxwxNMHGfuZe5yJ_nXEiIm8eW7qLfQ-7mxJXGTbgVS_G9Kv259YHSm3i7fCHhRW_Keic0af_d_mFGaiYhPdTwYiedz7dCO7uEDGWo07yh8NMY75looAuC7XJeA/s1600/IMG_9659_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMPMi1eY3b2tz3e7hvjBxwxNMHGfuZe5yJ_nXEiIm8eW7qLfQ-7mxJXGTbgVS_G9Kv259YHSm3i7fCHhRW_Keic0af_d_mFGaiYhPdTwYiedz7dCO7uEDGWo07yh8NMY75looAuC7XJeA/s1600/IMG_9659_2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_EsSA6opbEzcO70favKCcNDx9SCtxs4Nm_rOr1dUv_hsJoTjUSB1a3b1NtvqqtlW6VpystiMEcTO-clwuEtQG7WI2v24CDHd_5ZFeETMOxfKcCgQCcPH4jFHeUMmx6VbGUcHPYRZFIZV/s1600/IMG_9669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_EsSA6opbEzcO70favKCcNDx9SCtxs4Nm_rOr1dUv_hsJoTjUSB1a3b1NtvqqtlW6VpystiMEcTO-clwuEtQG7WI2v24CDHd_5ZFeETMOxfKcCgQCcPH4jFHeUMmx6VbGUcHPYRZFIZV/s1600/IMG_9669.JPG" width="640" /></a></div><br />Peekaboo! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlPnusfx8LCIRJ2Ev9WtZcN1-tMMVyUx9amQRPx1bIu4l2ZovhJaF-inWRwtb07vJGhyphenhyphenkNCPyxLMM9xZP-BONxYfUCqyM1iQUQgmHTtpENOHcdaKeO1DN3zEVPxzlq7tZJ_5jgcb1Suq6/s1600/IMG_9670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlPnusfx8LCIRJ2Ev9WtZcN1-tMMVyUx9amQRPx1bIu4l2ZovhJaF-inWRwtb07vJGhyphenhyphenkNCPyxLMM9xZP-BONxYfUCqyM1iQUQgmHTtpENOHcdaKeO1DN3zEVPxzlq7tZJ_5jgcb1Suq6/s1600/IMG_9670.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxtm4tYkzW3XVrIu2yQgIE_xK4Gtywdy1hsK7MjRaBJKcXh7QS0h1LssbccKqqPVL73_QDfwtWiml10RwuePwi9fjoLkApw9lP4Wz-o7eZvfO3RteHWLnG87PgvZluEgdtayKUT01kvr0/s1600/IMG_9679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxtm4tYkzW3XVrIu2yQgIE_xK4Gtywdy1hsK7MjRaBJKcXh7QS0h1LssbccKqqPVL73_QDfwtWiml10RwuePwi9fjoLkApw9lP4Wz-o7eZvfO3RteHWLnG87PgvZluEgdtayKUT01kvr0/s1600/IMG_9679.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi16JLV0gnj_CFP4GXwmG1lPomiHPsjajLquvYGW6PGwq4oBwb2F6USr5psIRw5o3DpH5StQlF6OpI0NcGpcqPSn_Go5IjefMJ7lncnFZO8PMTdNulgz6xjWhaNr9_4LuEVXt_iPmozOH/s1600/IMG_9680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi16JLV0gnj_CFP4GXwmG1lPomiHPsjajLquvYGW6PGwq4oBwb2F6USr5psIRw5o3DpH5StQlF6OpI0NcGpcqPSn_Go5IjefMJ7lncnFZO8PMTdNulgz6xjWhaNr9_4LuEVXt_iPmozOH/s1600/IMG_9680.JPG" width="640" /></a></div><br />I'll be back tomorrow with some Mother's Day special products.  <br /><br />Happy Tuesday!

Spring Pasta with Prosciutto, Peas, Chicken & Mushrooms | Emma in Overalls : )

I call this Spring Pasta because anything that has prosciutto and peas is spring-y to me, and because Spring around here ranges from 50-80 d...

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Orecchiette Pasta with Crumbled Meatballs in a Parmesan Tomato Sauce

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXkhkcsWe_of8DXLudfosL0azJJJTSNxmBlexzlpLRb3InkbDMIfK6yj45uBf5WzDGj73SeydDo9uCm_BAcKKYVoWLvHBXaCojSOPKVqnrdPqdpdidtLJP9vsjKaOOfB3Iu4Qg2N4pHY/s1600/IMG_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXkhkcsWe_of8DXLudfosL0azJJJTSNxmBlexzlpLRb3InkbDMIfK6yj45uBf5WzDGj73SeydDo9uCm_BAcKKYVoWLvHBXaCojSOPKVqnrdPqdpdidtLJP9vsjKaOOfB3Iu4Qg2N4pHY/s640/IMG_0360.JPG" width="640" /></a></div><br />It turns out that Emma loves meat.  She will gobble down her braised beef, shredded chicken or crumbled meatballs even before she even goes for the macaroni and cheese!  So, this week I made an extra large (4 pounds!) batch of <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">meatballs</a> to keep in the freezer (<a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">here's my recipe</a> & step-by-step guide... it is so much easier to make meatballs than you might think).  Now,  I'll be able to get one or two out of the freezer at a time for her lunches and our dinners. <br /><br />I use pre-cooked meatballs all of the time - they work great crumbled up to make a quick meat sauce for pasta, or on a pizza.  This recipe for calls for pre-cooked meatballs crumbled into the sauce.  It is a great alternative to the typical browned meat as the texture and flavor of the meatball is far better.  If you keep them in mass quantities in the freezer, it can be a really quick dinner.<br /><br />This recipe was influenced by both the <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">Barefoot Contessa's Weeknight Bolognese</a> and her Orecchiette with Sausage and Broccoli Rabe.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yg1d6Zov9CZI0PzIQySK-1pum_RQ5anVsCJUpq5oU7EVUJFDq2CKBZf4s9fTGTexUFjVKE6CIDvRgS0art71Dm44_IMHQXc8e8eaW0amFeQfYg-33uoppGuBCttnO3Tz4mAiwJShyphenhyphenUg/s1600/orecchette.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yg1d6Zov9CZI0PzIQySK-1pum_RQ5anVsCJUpq5oU7EVUJFDq2CKBZf4s9fTGTexUFjVKE6CIDvRgS0art71Dm44_IMHQXc8e8eaW0amFeQfYg-33uoppGuBCttnO3Tz4mAiwJShyphenhyphenUg/s400/orecchette.jpg" width="327" /></a></div><span style="font-size: large;">Orecchiette Pasta with Crumbled Meatballs </span><br /><i>in a Parmesan Tomato Sauce</i><br />serves 4<br /><br /><a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">8 meatballs, pre-cooked</a> (about 1 pound)<br />1 pound of orecchiette<br />........... <br />3 tablespoons of olive oil <br />2 cups of mushrooms, sliced<br />5 garlic cloves, minced <br />1 - 32 oz. can of whole peeled tomatoes<br />1/2 cup of heavy cream<br />1 cup of pasta water (see *note below) <br />2 cups of spinach, stems removed<br />1 cup of parmesan cheese, grated<br /><br />Bring a large pot of salted water to boil for the pasta.<br /><br />For the sauce, in a saute pan cook the mushrooms in the olive oil for 2-3 minutes over high heat.  Add garlic and cook for 30 seconds.  Add the tomatoes, crushing them one at a time into the pan along with the juice.  Simmer on medium heat for 10 minutes.  Crumble in the meatballs.<br /><br />In the meantime, cook pasta for 4 minutes less than the package directions. <br /><br />Add heavy cream to the tomato sauce.<br /><br />*Ladel 1 cup of water from the pasta boiling water into the tomato sauce.  The starch from the pasta water will help to thicken the sauce.  Add spinach and pasta and cook for 5 minutes.<br /><br />Remove from heat and add parmesan cheese. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjVTKRtDfwHGz9l3jPMeCfP0E5B3kB-U3g2FiMw4VVmR3X6jSMJDmZPPFpJbVOkMOhA8AoIM33XR6pVD3ofAqMhRvMlaWlb0a6vEo927T7g7cdxuKJNViPSCk9n77n1RdOiIJ2svAMF8/s1600/IMG_0361.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjVTKRtDfwHGz9l3jPMeCfP0E5B3kB-U3g2FiMw4VVmR3X6jSMJDmZPPFpJbVOkMOhA8AoIM33XR6pVD3ofAqMhRvMlaWlb0a6vEo927T7g7cdxuKJNViPSCk9n77n1RdOiIJ2svAMF8/s640/IMG_0361.JPG" width="640" /></a>

Orecchiette Pasta with Crumbled Meatballs in a Parmesan Tomato Sauce

It turns out that Emma loves meat.  She will gobble down her braised beef, shredded chicken or crumbled meatballs even before she even goes ...

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Make-Ahead Meal | Rustic Penne Shrimp Pasta in a Parmesan & Red Pepper Cream Sauce

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78o5yEypAhH6okEGp013hSjEaxuIkW9XEMpNPpgqI2r0W0g08W9wwEwT5tr1PLT5NSogdWpfK7CJB11xGtb56uzaTzgB_PHt9f4In_wZZ6HH8cgj8gM_WpmRW5IaHo0HFR_o_WEcymrV0/s1600/IMG_9232.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78o5yEypAhH6okEGp013hSjEaxuIkW9XEMpNPpgqI2r0W0g08W9wwEwT5tr1PLT5NSogdWpfK7CJB11xGtb56uzaTzgB_PHt9f4In_wZZ6HH8cgj8gM_WpmRW5IaHo0HFR_o_WEcymrV0/s640/IMG_9232.JPG" width="640" /></a> <br /><br />After spending the last year and a half in New England on our little 'life vacation,' and a couple of weeks bouncing between our parents' homes, then living out of boxes in our new house (before photo tour!) for the last couple of weeks, I finally feel a little settled.  A little.  Furthermore,  Emma is at her Mother's Day Out program today (she goes twice a week) and all I have on my list today is to make dinner for Mike and me tonight.  That's right, Mr. Darcy and I have the house to ourselves for the day, it is (for the most part) unpacked and organized and we get to cook, set the table, take photos and blog without juggling my Miss Emma.<br /><br /><script language="JavaScript1.1" src="http://oascentral.blogher.org/RealMedia/ads/adstream_jx.ads/ReviewBadge/OID3269_BOA-CR_MakeAhead-BHntwrk_Badge_008/@x13"></script> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJqMwV55gh-0oKql3vaqa-hdkqJLl2yCzuW8A2PDod4mIILbh3a-q0H4frZHQPL0yEc57EoJKiL0ZJR1svRWKeMP8Z91mVovF4r923Ynwqj1jnKwyWlc5dxeGwfbhS1K3HOfU69tXakQB/s1600/IMG_9079.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJqMwV55gh-0oKql3vaqa-hdkqJLl2yCzuW8A2PDod4mIILbh3a-q0H4frZHQPL0yEc57EoJKiL0ZJR1svRWKeMP8Z91mVovF4r923Ynwqj1jnKwyWlc5dxeGwfbhS1K3HOfU69tXakQB/s400/IMG_9079.jpg" width="266" /></a></div>I don't feel guilty one bit for being excited about it.  Well, ok, I feel a little guilty.  But, for a Mom who hasn't had a baby sitter for 9 months and has never spent any substantial time away from her little girl, I have to admit it does feel good to be back in my grove again.  Even if it is only a few of hours a couple of days a week - she goes to "school" from 8:30 - 2:30 - I highly recommend it.  And when it is time to pick her up, I get so excited I almost run inside to get her, like I can't get there fast enough.  Ahhh, the power of a little break from Mommyhood. <br />  <br />While I used to be the type to go to the store around 5 o'clock everyday to get ingredients for dinner, with our new schedule I plan to cook dinner while Emma's at school and then reheat  it or finish the cooking when Mike gets home and we've put Emma to bed.  So, I'm beginning to build my repertoire of make-ahead meals and modifying my recipes to work with our new schedule. Of course, planning menus that can be made completely ahead of time is one of my entertaining rules. So, I'm starting to think about planning our weekday dinners as I do a dinner party. I'm going to make everything ahead of time then do the finishing just before we're ready to eat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6zw5QaTq_VZZO8H3ekNPhgOIOkvLp8AiWY56tQbAB0mXtxO14WjivAg-zqNV2BTQN-0N_hkgTd-aEFOTLI88JBLjd7xDUrxRHUCKXs_EWjGsJOWR1eBHircvas9ruov36Vy9rZQTxL7O/s1600/IMG_9288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6zw5QaTq_VZZO8H3ekNPhgOIOkvLp8AiWY56tQbAB0mXtxO14WjivAg-zqNV2BTQN-0N_hkgTd-aEFOTLI88JBLjd7xDUrxRHUCKXs_EWjGsJOWR1eBHircvas9ruov36Vy9rZQTxL7O/s640/IMG_9288.JPG" width="640" /></a></div><br />For these nights, Mike and I have been having our own dinners after Emma's gone to bed.  I try to make these dinners a little more special - a little like date night.  I try to have something pretty on the table, but not fussy.  This pewter bowl of apples and a pitcher of honeysuckle (from our backyard!) is my idea of a great centerpiece for a casual dinner. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqHBk26U15HwFyPkRZ71z5dA-UP7NSde6mV7yjikSiBj5ZdmX19pA6FUKjtrEkhNfJDME99d_7iUzMReminLuRrqfb1mt7TCwANJWyuhjG48OYsDGp1y5QMx19PRMig6fNYFF7-e5M4_L/s1600/IMG_9257_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqHBk26U15HwFyPkRZ71z5dA-UP7NSde6mV7yjikSiBj5ZdmX19pA6FUKjtrEkhNfJDME99d_7iUzMReminLuRrqfb1mt7TCwANJWyuhjG48OYsDGp1y5QMx19PRMig6fNYFF7-e5M4_L/s640/IMG_9257_2.jpg" width="640" /></a></div><br />If you do some research online for make-ahead meals you'll find a lot of casseroles.  Casseroles are great, but they don't always feel like the most sophisticated thing to make.  I have a dirty little trick. Instead of making the casserole in one baking dish, I divide it up into individual bowls.  For some reason, just putting it into a beautiful single serving bowl and baking it turns it into something special - even entertaining-worthy (think : Lobster Mac 'N Cheese). <br />  <br />This recipe, Rustic Penne & Shrimp Pasta in a Parmesan & Red Pepper Cream Sauce, is one of my new favorites.  It is a great pasta dish for fall. It is hearty and decadent, but couldn't be easier to make.  You can make it completely ahead of time, then reheat just before serving.  It is perfect for a special weeknight dinner or would be great for a dinner party. <br /><br />For an emailed, printable version of this recipe, sign-up <a href="http://mad.ly/signups/118273/join">here</a>.<br />  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPjU4vAUE-8jCjjEBVnHJUSF3XkaIS1_EHzXX6CtDZ1KPACn-6sw44G0AWwvmpxkEfVPz9u4X7jBuNQzDirRtyjYG8n5rKIXf0cRyTa1HGhIIWe3EUggaUr8uY8WQ5P8v8uTdCqdE2kTb/s1600/IMG_9257.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPjU4vAUE-8jCjjEBVnHJUSF3XkaIS1_EHzXX6CtDZ1KPACn-6sw44G0AWwvmpxkEfVPz9u4X7jBuNQzDirRtyjYG8n5rKIXf0cRyTa1HGhIIWe3EUggaUr8uY8WQ5P8v8uTdCqdE2kTb/s400/IMG_9257.jpg" width="265" /></a></div><h2><span style="font-weight: normal;"><i>Rustic Penne & Shrimp Pasta in a Parmesan & Red Pepper Cream Sauce</i></span></h2><i>an entertaining worthy make-ahead meal</i><br /><i><br /></i><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><i><br /></i><a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F09%2Fmake-ahead-meal-rustic-penne-shrimp.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-xD-sKyMXHIg%2FUFkmootjONI%2FAAAAAAAAMaM%2F36Avjfj-Q-A%2Fs640%2FIMG_9232.JPG&description=Make%20Ahead%20Rustic%20Penne%20%26%20Shrimp%20Pasta%20with%20a%20Red%20Pepper%20Cream%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br />1 pound of penne pasta<br />2 tablespoons of sea salt<br />1/4 pound of pancetta, thickly sliced & diced into cubes<br />2 tablespoons of olive oil<br />1 pound of shrimp, peeled<br />6 cloves of garlic<br />1 teaspoon of rosemary<br />1/4 cup of roasted red peppers, sliced<br />1/4 cup of white wine<br />2 cups of cream<br />1 cup of parmesan cheese<br />1 teaspoon of cracked pepper<br />parmesan cheese<br />fresh thyme or rosemary<br /><ul> </ul>Add sea salt to a large pot of water and bring to a boil. <br />  <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_-Vftrjp6IUKo5pqoaYpj9Hck3zqNHVso0SMWP_ZVWxF3k9kGxyLI_hqZZyWV-g0JMCV4-9HVEklIZxz0wiRHgepZCWa0VnpCsIgkKpDMH-xpWdhod3v9PQvA5513Cy_DgOXluUUGyig/s1600/IMG_9214.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_-Vftrjp6IUKo5pqoaYpj9Hck3zqNHVso0SMWP_ZVWxF3k9kGxyLI_hqZZyWV-g0JMCV4-9HVEklIZxz0wiRHgepZCWa0VnpCsIgkKpDMH-xpWdhod3v9PQvA5513Cy_DgOXluUUGyig/s640/IMG_9214.JPG" width="640" /></a> <br /><br />Meanwhile, in a large saute pan, brown the pancetta.<br />Cook for 4-5 minutes on medium high until brown, then add olive oil and shrimp.  Cook for 1 minute, then add garlic.  Turn down heat to a low simmer.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSbWVUDY9k4ind67xcR3pltyMX93aP8N4LE3zYcd4TKDpyO7E_R1GaaEI2rlCVu0XftccV6ZF2uIlFEgAmdFoyAq0Y3PZ0yzxEs3v3scN05YG46nfzlj-_RvO3kErX75IKJHuJlJoXb4j/s1600/IMG_9217.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSbWVUDY9k4ind67xcR3pltyMX93aP8N4LE3zYcd4TKDpyO7E_R1GaaEI2rlCVu0XftccV6ZF2uIlFEgAmdFoyAq0Y3PZ0yzxEs3v3scN05YG46nfzlj-_RvO3kErX75IKJHuJlJoXb4j/s640/IMG_9217.JPG" width="640" /></a> <br /><br />Deglaze the pan by pouring in the white wine and stirring to bring off the browning on the pan.  This will add great flavor to the sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDIFs3sU60FCT3bvwbQku8Tr3dbwdkhXk3FPTSTy48qNuG1MeDe_21QOlsHmdNSBnK7aQVWB_lKDc3UoPMeFMVBPi9Iy-87ZUWB6YhoOPi-vDw-9r3cGFGs1MmL07-cJPAm28iGIbUwLS/s1600/IMG_9220.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDIFs3sU60FCT3bvwbQku8Tr3dbwdkhXk3FPTSTy48qNuG1MeDe_21QOlsHmdNSBnK7aQVWB_lKDc3UoPMeFMVBPi9Iy-87ZUWB6YhoOPi-vDw-9r3cGFGs1MmL07-cJPAm28iGIbUwLS/s640/IMG_9220.JPG" width="640" /></a> <br /><br />Add cream, red peppers and rosemary.  Simmer on medium low until the cream thickens slightly, about 5-6 minutes.  At this point, add the pasta to the boiling water and cook until just al dente - undercooking just slightly it so when it continues to cook in the sauce and then bakes it will not be too done.  After sauce has simmered, remove it from the heat and add parmesan cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrSxxmwUeMTI1VyrHXMrWTLyZ4TUSI7MKs5WP32EC5V6kYX-m8pCTxStk-mHjRSpL2Fqj1NmLWBI-b_kgG80sMROaFfgYPkDGLzR4A4KOOJmkMCFBHI5nZL2Ov-o6wyylPHNFk-nIeh9v/s1600/IMG_9221.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrSxxmwUeMTI1VyrHXMrWTLyZ4TUSI7MKs5WP32EC5V6kYX-m8pCTxStk-mHjRSpL2Fqj1NmLWBI-b_kgG80sMROaFfgYPkDGLzR4A4KOOJmkMCFBHI5nZL2Ov-o6wyylPHNFk-nIeh9v/s640/IMG_9221.JPG" width="640" /></a> <br /><br />When pasta is done, strain it from the water and add it to the pan without rinsing.  Toss together with the sauce and season with pepper.  Cook on a low simmer in the sauce for 2-3 minutes to help the pasta thicken the cream and absorb the flavor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jwsrBDOyvXLcZHBNbj3AofStjZwRanQj1tmcB_FgZ-3_6xldt2oPJyAqre7p5UTzt1QnTC6oK_K-09vVCi3pKSd32hHrnuwCtrU23maFUU0Cr_Zl02l3_0a6L0B-ijbfMsrKySXpPBDX/s1600/IMG_9222.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jwsrBDOyvXLcZHBNbj3AofStjZwRanQj1tmcB_FgZ-3_6xldt2oPJyAqre7p5UTzt1QnTC6oK_K-09vVCi3pKSd32hHrnuwCtrU23maFUU0Cr_Zl02l3_0a6L0B-ijbfMsrKySXpPBDX/s640/IMG_9222.JPG" width="640" /></a> <br /><br />Ladle into individual oven-safe bowls.  Top with parmesan cheese.  Cool, cover with plastic wrap and refrigerate, if making ahead of time.<br />  <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe3Eg3VFObxnS2ugWZ8nTebvmB9p1mMozaPOBtxVyA1djfpjsJcOkeP-J2bi5W6Myci0-Jc4mhvbLsd58XSVxCQLgZRsP06lyJVk9AqTmIn8LvBzjw8pMC-vwmI8YVhjw_fx7CwZVi_qT/s1600/IMG_9234.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe3Eg3VFObxnS2ugWZ8nTebvmB9p1mMozaPOBtxVyA1djfpjsJcOkeP-J2bi5W6Myci0-Jc4mhvbLsd58XSVxCQLgZRsP06lyJVk9AqTmIn8LvBzjw8pMC-vwmI8YVhjw_fx7CwZVi_qT/s640/IMG_9234.jpg" width="426" /></a>If you're ready to serve it immediately, place the bowls on a baking sheet and place them in the oven under the broiler on high for 2-3 minutes until the cheese has melted.   Garnish with fresh rosemary or thyme.<br /><br />If you've made it ahead of time, remove plastic wrap, place the bowls on a baking sheet and place them in the oven and bake at 400 for 20-30 minutes until bubbling.  To brown the top, turn on the broiler on high for 1-2 minutes until the cheese has browned.   Garnish with fresh rosemary or thyme.<br /><br />For an emailed, printable version of this recipe, sign-up <a href="http://mad.ly/signups/118273/join">here</a>.<br /><div><br /></div><br /><a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F09%2Fmake-ahead-meal-rustic-penne-shrimp.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-xD-sKyMXHIg%2FUFkmootjONI%2FAAAAAAAAMaM%2F36Avjfj-Q-A%2Fs640%2FIMG_9232.JPG&description=Make%20Ahead%20Rustic%20Penne%20%26%20Shrimp%20Pasta%20with%20a%20Red%20Pepper%20Cream%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />

Make-Ahead Meal | Rustic Penne Shrimp Pasta in a Parmesan & Red Pepper Cream Sauce

After spending the last year and a half in New England on our little 'life vacation,' and a couple of weeks bouncing between our pa...

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