Monday, August 18, 2008

Day 18 - Recipes 28 & 29

Wow! I can't believe that I am almost at 30 recipes in 18 days! That's awesome! Hmmm... I wonder what the total will be at the end of the month!

Tonight's dinner came courtesy of Pioneer Woman. I'm telling ya... check out her site! She is amazing! While you're there, save the Yogurt Cream recipe. It is beyond words. But, that isn't what we had for dinner. HA HA! We had Farfalle with Zucchini and Soft Italian Breadsticks. The farfalle was delicious. I loved how every bite was full of flavor. So many different tastes and my mouth was happy! Plus, there is the added bonus of it being on the table within 20 minutes of starting. Not too shabby considering most of that was chopping! It made a ton, but I am looking forward to the leftovers for lunch tomorrow. I am curious to see what it tastes like cold because for some reason it seems like it would be a good cold dish, too. I'll let you know! Oh, and the breadsticks were great, too. Very soft and very tasty. I will be making them again!

Farfalle with Zucchini

4-5 small zucchini, diced

1 medium onion, diced

3 cloves garlic, chopped

1 pint cherry or grape tomatoes, halved

2/3 cup chicken broth or white wine

1 TBSP arrowroot or 2 1/4 tsp cornstarch

1/2 - 3/4 cup heavy cream

Fresh herbs (I used basil, thyme, and chives)

1 box farfalle (bowtie) pasta

Cook pasta until al dente. In a large pan, heat olive oil and add zucchini. Cook until browned; set aside. Add more olive oil to pan and add onion and garlic. Swirl around, then add tomatoes. Stir in 1/3 cup chicken broth. Mix arrowroot or cornstarch with remaining chicken broth and add to pan. Immediately add cream and stir. Add some water from the pasta if sauce is too thick. Remove from heat.

Pour pasta into a large bowl and top with herbs. Pour sauce mixture on top and toss to coat. Top with parmesan.

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Soft Italian Breadsticks

1 cup warm water

3 TBSP soft butter

1 1/2 tsp salt

3 cups bread flour

2 TBSP sugar

1 tsp Italian seasoning

1 tsp garlic powder

2 1/4 tsp yeast

Topping:

1 TBSP melted butter

1 TBSP parmesan cheese

Place all dough ingredients in a bread machine according to manufacturers directions. Select dough cycle. When dough cycle is complete, turn out onto floured surface and divide in half. Cut each portion into 12 pieces and roll each piece into a 4-6" rope. Place 2" apart on greased baking sheets. Cover and let rise in a warm place for about 20 minutes. Bake at 350 for 15 minutes or until golden brown. Immediately brush with butter and sprinkle with cheese.

For pull-apart breadsticks, place dough close together.


1 comments:

The DeL Sisters said...

Mmmm. Those breadsticks look really good and so does the pasta. YUM!

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