Pasta in tomato cream sauce

8 oz penne pasta
1 14.5 oz. can diced tomatos with garlic and onion
1/2 cup fresh basil
3/4 cup half and half
1/3 cup fresh parmesan cheese

Cook pasta and keep warm.
Cook tomatoes over medium-high heat until thickened, about 5 minutes. Reduce heat, add basil and cream. Heat through. DO NOT BOIL. Toss with pasta and cheese. Serve immediately.

Another EASY dinner. Could add spinach or mushrooms or whatever.

Fusili with spinach and asiago cheese

This dinner was super tasty and came together in less than 20 minutes. I served it with some grilled chicken breast, but you don't really need the meat.

1 lb fusili pasta (looks just like rotini)
2 Tbsp olive oil
1 garlic clove, minced
9 oz fresh spinach, roughly chopped
1 cup grated asiago cheese
1/2 cup grated parmesan cheese (fresh is best)
1 tsp salt
3/4 tsp pepper

Cook pasta until tender. Drain and reserve 1/2 cup of pasta water.
Warm olive oil over med-high heat. Add garlic and cook 2 minutes. Add spinach and cook till it wilts. Add pasta and toss. Add cheeses, salt, pepper, and pasta cooking liquid and stir to combine. (I would actually hold off adding the cheese until you've added the water because it kind of melted together. But it was still really good.)

Balsamic Chicken Pasta with Fresh Cheese - repost

*picture and recipe credit once again to Perrys Plate

Kayla posted this recipe in October and I kept meaning to get to it but, let's be honest, I have a thing about goat cheese. Finally though I just sucked it up and made it and Oh. My. It was so delicious. Blaine came home from work yesterday and said, "I know I had it for dinner yesterday and lunch today but I am kind of disappointed that you aren't making that pasta again for dinner tonight."

For reals.

Anyway, I wanted to do crazy things like add mushrooms to it but I was scared to do that on the first go around. But since my husband now craves this daily I'll get to that real soon for sure : )

Balsamic Chicken Pasta with Fresh Cheese
from: Kayla and Perrys Plate

8 oz Linguine (I used fettuccine)
1 whole Red Bell Pepper, Julienned
2 Tbs Balsamic Vinegar
3 whol Garlic Cloves, Minced
1/2 t Salt
1/4 t Coarsely Ground Black Pepper
6 Tablespoons Extra Virgin Olive Oil
1 C Fresh Basil Leaves, Thinly Sliced, Divided (I can guarantee I didn't have a whole cup and therefore I did not divide them, I just mixed all in with the dressing, I am sure the pasta would only be better with more basil, but don't sweat it if your tiny (yet very expensive) package of basil doesn't make a whole cup)
2 cups Shredded, Cooked Chicken (I cooked mine on the george foreman with salt and pepper, you could easily omit the chicken though and still have an awesome dish!)
1 cup Small Fresh Mozzarella Balls, Haved OR Regular Mozzarella Cut into 3/4 inch cubes (is it just me or are mozzarella balls gross? I used a brick-- way happy with the result)
1/2 C Goat Cheese Crumbles- I bet I used less than this, just because I had a tiny taste of the goat cheese before I put it in the pasta and about yacked. I am not sure what magical thing happens to the cheese when you toss it around with all of these other ingredients, but all of the sudden it not only becomes tolerable but very, very, VERY good.

Cook pasta according to package directions, drain. Saute bell pepper in a small skillet over medium heat until limp, about 10 minutes (or half that in my case)

Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil. Stir in 1/2 C of basil

Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remianing basil in a large bowl. Pour dressing over top and toss to coat.

Serves 4.

Linguine with Clam Sauce

What a perfect way to break a fast, we loved this fast, easy and very tasty pasta!

Recipe and Photo from: Annie's Eats

Linguine with Clam Sauce

12 oz linguine pasta
2 tbsp extra virgin olive oil
3 tbsp unsalted butter
2-3 cloves of garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
1/2 c heavy cream (or half and half)
Salt and pepper
Grated Parmesan, for serving

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain will

Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium high heat until the butter is completely melted. Add the garlic to the pan and saute until golden and fragrant, about one minute. Add the reserved clam juice to the pain, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.

Portion the pasta into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan, if desired. Serve immediately.

A few notes from me :

I sauteed some mushrooms in a little butter and oilve oil and added on top of the pasta as well, yum.

Also what I loved about this recipe was that you could actually do the sauce prep while the pasta was cooking. Usually I have to prepare sauces before hand, but truly you can make the sauce in the 9 minutes it takes to cook the pasta

Also though....if you cook the pasta and have a little bit of work left to do with the sauce (I decided last minute about the mushrooms) and you strain the pasta and put the strainer so it is hanging on the top of the pot and you put the pot back on the stove. Well. Just make sure that you turned the burner off. Yeah my strainer totally melted all over my pan. On the bright side I now have a stock pot/strainer combo, with a nice side of melted plastic carcinogens. Sigh.

Creamy Orzo Pasta

I got ten free bricks of cream cheese. That's a big deal in Utah because cream cheese here is TWO DOLLARS (almost) a loaf. Gag me. Anyways I pleaded for recipes from friends and family and Janssen pointed me to this creamy orzo pasta recipe and we loved it!

• Creamy Orzo with Chicken, Mushrooms and Red Peppers
  
• from Mel's Kitchen Cafe
• *Note: this pasta is best served immediately as it tends to get less creamy as it sits at room temperature – so serve warm right as it finishes cooking! (Incidentally, it heated up just fine the next day in the microwave on low power.)
• *Serves 4
• 1 tablespoon olive oil
  2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
  2 red bell peppers, cut into ½-inch pieces
  8 ounces white button mushrooms, quartered
  1 teaspoon dried thyme
  3 cloves garlic, finely minced
  1 pound orzo pasta
  8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
  1 cup reserved pasta water
  1/2 teaspoon salt
  1/2 teaspoon pepper
  ½ cup freshly grated Parmesan cheese
  3 tablespoons chopped fresh flat leaf parsley
  Squeeze of fresh lemon juice (from 1 lemon)
• Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
• While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

Broccoli and Bowties (REPOST)

I posted this recipe two years ago and thought it could use a repost a) because I took such an amazing picture of it ( *cough * *cough* *choke*) but mostly b) it's one of my absolute favorite meals of all time.

My neighbor made this for me when I was dying of morning sickness with Ivy. It's perfectly light, has a wonderful flavor and is easy to prepare. You should make some! The pinenuts, while a splurge, really make the meal you just need a teeny tiny package, so splurge away and thank me later!

Broccoli and Bow Ties
Recipe from : Awesome neighbor Cheryl

Kosher Salt (or regular if you don't have Kosher)
8 C broccoli florets ( I always just use however the heck much I want/have)
1 lb farfalle (bow tie) pasta
2T unsalted butter
2T Olive Oil
1 t minced garlic
1 lemon, zested (I used to skip this, but don't, it really adds lots of flavor)
1/2 t freshly ground black pepper
1T freshly squeezed lemon juice (or more....mmmm)
1/4 C toasted pignolis (pine nuts)
Freshly Grated Parmesan

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 t salt, the pepper and the lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese and serve!

To toast pignolis place them in a dray saute pan over medium low heat and cook, tossing often until they start to turn brown. Don't walk away, don't think you will remember to check on them in twenty seconds. Stand there and stir them. To quote Janssen, "unless you like the salty taste of tears in your pasta"(well, she said soup), seriously though nothing ruins this meal faster than burning your pinenuts that you spent FIVE dollars on. Just don't walk away.

Anyway, I love this meal, and the good news is, if you need to beef it up for your dinner group or family function or meat loving husband, I have an awesome chicken marinade for you. Just cook up some of that marinaded chicken and toss it with this pasta and you are set!

Cheesy Stuffed Shells

Ingredients:

1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped


Directions:

Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.

Grilled Chicken with Lemon and Basil Pasta

We had this for dinner tonight and it was a hit with every single family member. That means it's a keeper. And because I'm super lazy, you only get the hyperlink.

Best Chicken Fettuccine Alfredo Ever

Aaron made this for me while we were dating and it sealed the deal. For real. We had it for Father's Day dinner last night with homemade pasta and I remembered WHY it made me decide to marry him. Not exactly waistline friendly but sooo goooood. It's good special occasion food.

For the chicken:
2-3 8oz boneless skinless chicken breasts, cut into strips or cubes
2 cloves garlic, minced
2 T olive oil
Salt and pepper to taste

Combine oil, garlic, salt and pepper and marinate the chicken for at least half an hour (but longer is better). Drain marinade and grill (or saute) until cooked through. Be careful not to overcook as the chicken will spend a bit of time cooking in the sauce.

For the sauce:
2 cloves garlic, minced
1 T olive oil
1/4 cup white cooking wine
3 cups heavy cream
4-6 oz parmesan cheese, freshly grated
Salt and pepper to taste

Place cooked chicken in a saucepan. Add olive oil, garlic, wine, cream and parmesan. Reduce in pan over medium heat (this takes a while, like 20-30 minutes). Salt and pepper to taste, toss with pasta.

Generously serves 4.

Olive Oil and Garlic Sauce Pasta

The truth is, I haven't tried this one yet, but I am dying to, I don't really like heavy italian sauces, red or cream, so when I found this I got way excited, thinking I could finally do italian and have it be a little lighter and fresher. I thinking about combining it with some roasted cherry tomatoes, andor some bruschetta on the side!


1 pkg (16 oz) angel hair pasta
1/4 c. extra-virgin olive oil
4 medium cloves garlic, minced
1/2 c. pecan halves, coarsley chopped
1/3 c. parmesan cheese, grated
1/4 c. fresh snipped parsley
ground black pepper to taste

Cook pasta according to package direstions. Meanwhile in skillet heat oil. Add garlic and pecans; satue 3 minutes. Drain pasta. In large serving bowl combine pasta, garlic-nut mixture, cheese, parselt and pepper; gently toss to caot. Serve immediately.

Pasta, Bacon & Asparagus

We had this tonight with this homemade pasta and thought it was excellent. I haven't been in a real meat mood lately but the bacon added awesome flavor and it was perfect with some cut up fruit.

Adapted from this recipe, which you might prefer if you have any kind of love for peas (we do not and asparagus was on sale).


1 pound dry pasta
1 tablespoon olive oil
2 large egg yolks
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
3 tablespoons heavy cream
zest of 1/2 lemon
4 slices bacon, cut into 1/2-inch pieces
1/2 yellow onion, diced (about 1/2 cup)
3 garlic cloves, finely minced
1 1/2 cups asparagus, thinly sliced on the diagonal
salt and freshly ground black pepper
torn fresh basil leaves (I had to use the dried stuff, unfortunately)

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.

2. While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.

3. Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.
4. Return the pan (with the bacon drippings) to medium heat. Add the onions and asparagus and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.
5. Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly)
6. Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.

Tomato Tortellini Soup

From my mom's Taste of Home magazine:

1 pkg (9oz) refrigerated cheese tortellini

2 cans (10.75 oz) reduced sodium tomato soup, undiluted

2 cups vegetable broth

2 cups milk

2 cups half and half cream

½ cup chopped oil-packed sundried tomatoes

1 tsp onion powder

1 tsp garlic powder

1 tsp dried basil

½ tsp salt

½ cup shredded parmesan

Additional parmesan for topping

Cook tortellini according to package directions. Meanwhile, in a dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese and sprinkle each serving w/ addition cheese if desired.

This seriously took less than 10 minutes to prepare (especially since I used fresh tortellini that takes like 2 minutes to cook) and mostly just used stuff I normally have on hand. I served it with garlic toast and we all really enjoyed it. It was perfect for the rainy weather we've been having!

Asparagus Pasta w/ Spinach Noodles

I ran across this recipe for Asparagus Pasta yesterday and decided it merited a special trip to the grocery store for asparagus and a rearranging of my menu for the week so we could use up the little bit of cream left in my fridge before it went bad.

And, because I'm trying to eat healthier and squeeze more veggies in, I made spinach pasta instead of using the penne or rigatoni the recipe calls for.

It was all quite good (especially with the addition of garlic. I am physically incapable of cooking without garlic, I think). I was worried it would be TOO vegetable-y but it really wasn't. My two year old gobbled it up and there were no leftovers. Not too bad for a Monday night meal.

What We've Been Eating

This is going to be a week of trying new recipes. When I sat down to make my menu for the week I ended up picking five recipes we've never had before. I guess I'm bored with my regular repertoire?

Anyway, here's what we've had thus far:

Easy 4 Cheese Pasta Bake

It was really simple and Aaron and I both really liked it. Plus it made a lot. Like..A LOT. I probably have two more dinners worth in my freezer, which makes meal planning for the next couple weeks that much easier (and cheaper). If you make it, make sure you do three packed cups of spinach. I didn't, and ours had very little green. It could have supported a heck of a lot more. I served it with a green salad and homemade raspberry applesauce and it was perfect.


Broccoli Pasta Sauce

Wes was the one who ended up really liking this. Which isn't surprising since he loves broccoli with all his little two year old heart. Aaron and I both thought it was fine, something kind of fun and different for a change. I'd add more garlic if I made it again and lots more salt and pepper. It was just kind of bland. Also, I ended up adding some chicken stock and then some of the pasta water to thin it out to more of a sauce consistency and it was still fairly thick. I served it with these rolls (except I made them with half wheat flour) and steamed asparagus. The rolls were excellent, I'll definitely make them again.

cheesy italian tortellini

I thought this was yummy. it is a meaty sauce which is what my husband likes, and the kids all ate it, so it is a keeper for me.

Cheesy Italian Tortellini

Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes

Ready In: 8 Hours 30 Minutes
Servings: 6
"A delicious marinara sauce is cooked all day in the slow cooker. When it' s time for diner, just throw in some tortellini, and sprinkle with cheese. When the noodles are cooked -- pass around the bread, and enjoy!"
Ingredients:
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced

tomatoes, undrained
1 (9 ounce) package refrigerated or fresh
cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Directions:
1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Lemon Cream Pasta with Chicken

Thanks again mykitchencafe.blogspot.com

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

*I think your waistline might be happier if you use half and half instead of cream, but I didn't this time and it was so delicious! Very awesomely paired with the lemon garlic chicken I just posted.

Asiago sun dried tomato pasta

I thought this was very tasty and a different flavor than your regular white sauce and pasta dish, I took some suggestions from the reviews and I marinated chicken in Italian dressing overnight and I added 1 cup of cheese instead of a tablespoon. I also put less green onion in than it called for and a little bit of fresh ground pepper, oh and I used 1 cup of milk and 2 cups cream because i ran out of cream. YUMM!oh- I also cooked the bacon in a deep skillet, drained the grease then cooked the sauce in that to give it some extra flavor.

* 2 cups heavy cream
* 1 cube chicken bouillon
* 1 tablespoon Asiago Cheese (i used the italian mix with like different cheeses)
* 1 tablespoon cornstarch, mixed with equal parts water
* 1 cup chopped sun-dried tomatoes
*
* 1 (16 ounce) package bow tie pasta
* 3/4 cup bacon- crumbled
* 1/4 cup butter
* 1 cup diced red onion
* 2 cloves garlic, chopped
* 1 cup chopped green onion
* 1 pound grilled skinless, boneless chicken breast, diced( i used tenders)
* 1 cup heavy cream
* 2 tablespoons chopped fresh parsley



1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

Light Lemony Pasta

2 b/s chicken breasts
1/4 C lemon juice
2 tsp minced garlic
cream/half and half/ whole milk (one of these, not all)
salt
pepper
pasta
chicken broth
mushrooms (optional : )
lemon zest (grated lemon peel)


Bring water in a pot to boil and add chicken bouillon (or just boil chicken broth instead of water). Cook your desired pasta type (we used spaghetti) for the recommended time.

Meanwhile cube up the chicken and mixed in a bowl with lemon juice, garlic, salt and pepper. Then grill up the chicken and towards the end of it grilling put in a couple handfuls of mushrooms (or you could choose some yummy vegetable, like broccoli or peas or something or nothing if you want).

When chicken is cooked through dump in about a cup of cream or half and half or whole milk (I had half and half, so I used that and it was perfect) and put in about 2 tsp of lemon zest (I have no idea how much, I just grated the rind from one small lemon). Let it thicken up and then throw on a handful of parmesan (if you want, which I am not sure why you wouldn't want to but...). Serve

It was really good and flavorful and delicious! Hope you enjoy. It could easily be done with shrimp instead.

Also....speaking of chicken broth. Have you ever gotten the "chicken base" at Costco? It's like three bucks and you keep it in your fridge and I love it so so much more than bouillon or canned broth. Look into it, it's by the spices!

Spaghetti Alla Carbonara

Rich, but absolutely delicious. Got it from my one of my America's Test Kitchen cookbooks. Of course.

Spaghetti Alla Carbonara
Serves 4 to 6

Add regular table salt to the pasta cooking water, but use sea salt flakes, if you can find them, to season the dish. We like the full flavor they bring to the carbonara. Note that while either table salt or seas salt can be used when seasoning in step 3, they are not used in equal amounts.

1/4 cup extra-virgin olive oil
1/2 lb bacon (6 to 8 slices), slices halved lengthwise, then cut crosswise into 1/4 inch pieces
1/2 cup dry white wine
3 large eggs
3/4 cup finely grated Parmesan (about 2 ounces)
1/4 cup finely grated Pecorino Romano (about 3/4 ounce)
3 small cloves garlic, minced to paste or pressed through garlic press
1 lb spaghetti (I used capellini, because isn't it always better?)
salt and ground black pepper

1. Adjust oven rack to lower-middle position, set heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large stockpot.

2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.

3. When water comes to a boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta appears dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately. Sit back and enjoy the sensation of your arteries clogging ;)

Super Easy Ziti Lasagna

We had this for dinner tonight. It really was incredibly easy as well as filling and tasty. We very much enjoyed it!

Recipe here.