Grandma's Kitchen Table

Thirty Minute Thursdays: Fusilli alle Zucchine e Mentuccia (Fusilli with Zucchini and Mint)

       This week for the forty-seventh recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fusilli alle Zucchine e Mentuccia (Fusilli with Zucchini and Mint) on page 79. 

      The ingredient list:  onion, olive oil, salt, garlic, parsley, zucchini, mint, basil, and fusilli.

      This is zucchini season...probably everyone in America is aware of this event each year as zucchinis have a way of producing fast and furiously each summer, asserting themselves in such a way that cooks everywhere are busy coming up with new and inventive ways to cook or bake with zucchini.  At the end of zucchini season there is a sigh of relief as I am sure I can't make or eat one more zucchini dish.  Maybe.  Maybe with this simple recipe I can be happy the rest of zucchini season with just this!  It's so simple, so quick, and so delicious. 

        This recipe uses just a few ingredients (an economical dish certainly, especially if you grow your own herbs as I do) that combine in a most wonderful way to give you a flavorful pasta dish that leaves you wanting just one more bite, please.  I was skeptical of the mint in this recipe, but it is a small amount and it really did go nicely with the other flavors, so while I am usually not thrilled with mint in savory dishes, I was very happy with this one.  Definitely a repeat and definitely happening many more times this zucchini season.  I have plans to use up some leftover chorizo with this recipe this weekend, it feels like they would be a very fine match.

      If you wish to see what the others made (we each choose a recipe from the book that fits in with our family's meal plan that week), click on their names to link to their 30 Minute Thursdays post:  Margaret, Glennis, Peggy, and Chaya.  If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to have you join us.

 

Thirty Minute Thursdays: Fusilli con la Peperonata (Fusilli with Green and Yellow Peppers)

       This past week for the forty-sixth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fusilli con la Peperonata (Fusilli with Green and Yellow Peppers) on page 74. 

      The ingredient list:  onion, olive oil, hot red pepper flakes, garlic, green bell pepper, yellow bell pepper, salt, tomatoes, fresh oregano, Parmigiano Reggiano, and fusilli.

      The recipes I am choosing from the book this summer I have saved for the purpose of being able to make them when a majority of the listed ingredients can be found fresh and in season.  Such was the case with this recipe where I got to use onions, green peppers, yellow peppers, tomatoes, and oregano all fresh from my CSA basket and herb pots.  The vegetables and seasonings make a wonderful sauce for the pasta, full of flavor and freshness. We liked the spicy kick from the hot red pepper flakes a lot! Gone are the days that I thought pasta sauce was either red or white...this book has shown me that topping and sauces for pasta are varied, new and exciting for us.  Definitely worthy of a repeat.

      If you wish to see what the others made (we each choose a recipe from the book that fits in with our family's meal plan that week), click on their names to link to their 30 Minute Thursdays post:  Margaret, Glennis, Peggy, and Chaya.  If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to have you join us.

 

Thirty Minute Thursdays: Fusilli alla Salsiccia e Ricotta (Fusilli with Sausage, Ricotta, and Fresh Tomatoes)

       This week for the forty-fifth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fusilli alla Salsiccia e Ricotta (Fusilli with Sausage, Ricotta, and Fresh Tomatoes) on page 165.

       The ingredient list:  onion, butter, sausage, tomatoes, salt, pepper, basil leaves, ricotta, Parmigiano Reggiano, and fusilli.

      This recipe is full of vibrant taste and texture, the sausage gives it pizazz.  It is a bit heavier than most of the recipes in this book because the sausage adds a dense weight to it all.  The ricotta adds a creamy texture as it melts into the tomato mixture and it seems very rich and wonderful.  With a salad to lighten it up, this was a very good meal.  Mark loves sausages so this is a way to make a little go a long way and yet feel like you've had a nice quantity of meat for dinner. He would really like it if I made this one regularly, and I just might, it was delicious.

      If you wish to see what the others made (we each choose a recipe from the book that fits in with our family's meal plan that week), click on their names to link to their 30 Minute Thursdays post:  Margaret, Glennis, Peggy, and Chaya.  If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to have you join us.

Thirty Minute Thursdays: Spaghetti al Pesto di Noci (Spaghetti with Walnut Pesto)

       This week for the forty-fourth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Spaghetti al Pesto di Noci (Spaghetti with Walnut Pesto) on page 56.

       The ingredient list: bread, milk, garlic, walnuts, fresh oregano, extra virgin olive oil, and spaghetti.

       In the introduction to this recipe in the book, GH says that in Liguria, Italy (which is located in the Italian Riviera), walnut pesto is just as common as basil pesto. I was intrigued...making pesto from walnuts? It also called for fresh oregano and I had that in my CSA box this week so it seemed like a great time to give it a go to see what walnut pesto was all about.

       Well, it turns out that it is all about greatness, both in taste and ease of preparation. I have 8 of my most favorite herbs growing in pots each summer but fresh oregano isn't one of them as it is very strong and tends to take over a recipe in short order, usually we prefer dried oregano. This recipe called for just a small amount and that was plenty to keep it's flavor pronounced but yet not giving rein to take over the entire flavor profile. I think using dried oregano would give this a different taste, so using the fresh was a nice change, and very tasty in just the right way. I might have to plant some oregano in a ninth herb pot next year.

       Definitely delicious, definitely a repeat recipe. (No cheese in this recipe so those who have problems with cheese, this might be just the pesto recipe for you.)

       Click Here if you wish to see the recipes Margaret has made from this book, we each choose the recipe that works best for us each week. If you'd like to join in, let us know by leaving a comment in the comment section here.

Thirty Minute Thursdays: Fettuccine Primavera (Fettuccine with Spring Vegetables)

       This week for the forty-third recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fettuccine Primavera (Fettuccine with Spring Vegetables) on page 46. (Margaret and I had been cooking through this book for awhile and then took a break, okay our last post was in 2012, so that was some big break, but we are at it again, determined to make as many of the recipes as we can from this book.)

      The ingredient list:  onion, carrot, celery, butter, asparagus, red bell pepper, zucchini, cream, parsley, salt, pepper, Parmigiano-Reggiano, and fettuccine.

      Since it is far into spring here, almost summer in fact,  I figured I should make this recipe while the asparagus in season and it was fresh and plentiful. A nice pasta dish with fresh vegetables is always a popular choice with all of us.  This one did not disappoint, it was full of flavor and the little bit of cream added a nice creamy comforting aspect to compliment all the vegetables.  You can switch up the types of vegetables and pasta that you have on hand to use at any given time.  Definitely one I would make again.      

      Click Here if you wish to see the recipes Margaret has made from this book, we each choose the recipe that works best for us each week.  If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to cook with you.

Thirty Minute Thursdays: Spaghettini alle Melanzane (Spaghettini with Eggplant)

      This week for the forty-second recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Spaghettini alle Melanzane (Spaghettini with Eggplant) on page 68. 

      The ingredient list:  fresh tomatoes, onion, olive oil, garlic, eggplant, spaghettini (or angel hair pasta), fresh basil, salt, and freshly ground black pepper.

      Turns out that this is one of my very favorite recipes so far from the book, it is just wonderful with the fresh tomatoes, onions, garlic, and eggplant...the combination is fabulous.  The nice fresh basil I have growing this time of year just completes the flavor punch with the perfect touch.

      Because it calls for very thin spaghetti which cooks quickly, the whole dish goes together much faster than 30 minutes, maybe half that time.  This one alone is worth the price of the book.  

      Here's what Margaret made this week, Spaghetti with Tomatoes and Bay Leaves.  She also has made this Spaghettini alle Melanzane previously and you can find that post here.

Thirty Minute Thursdays: Farfalle al Salmone (Farfalle with Fresh Salmon)

      This week for the forty-first recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Farfalle al Salmone (Farfalle with Fresh Salmon) on page 118. 

      The ingredient list:  fresh tomatoes, garlic, olive oil, red pepper flakes, fresh salmon, farfalle (bow tie pasta), cream, fresh basil, salt, and freshly ground black pepper. 

      This was a really good pasta dish.  The salmon flavor came through nicely, the tomatoes tasted ripe and juicy, the garlic and red pepper flakes were not overwhelming, and the basil just tied it together with a fresh pop. 

      Loved it, would make this again.  There are so many times we have a little salmon leftover, not enough for a whole meal, but just a small amount and I am thinking that this would be an excellent home for that the next time...a small amount of this dish would make a lovely lunch with a small salad.  (The plate in the photo above, while it looks large, is actually a small size plate, this recipe makes a lot and you only need a small amount to be satisfied as it is very filling.) This one is a keeper with a little flag beside it.

     Here's what Margaret made this week.  She also has made this Farfalle al Salmone before and you can find that post here.

Thirty Minute Thursdays: Pasta e Fagioli (Bean and Pasta Soup)

      This week for the fortieth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Pasta e Fagioli (Bean and Pasta Soup) on page 30. 

      The ingredient list:  potato, onion, carrot, celery, garlic, cannellini beans, tomatoes, beef bouillon cube, bay leaf, pasta, parsley, Parmigiano Reggiano, salt, and freshly ground black pepper. 

      There are probably millions of recipes for pasta and bean soup...this is a very nice one.  The flavors are complementary (a nice mix of vegetables), the way the beans and potato gets muddled makes the soup have a creamy texture without adding cream, it all feels very substantial, a small bowl feels like a complete meal.  It makes a huge amount, I know because I made half a batch and that was a huge amount.  I will have soup for lunch for a week from this, which is a good thing as I really liked the soup.  Definitely I would make this variation again.

Thirty Minute Thursdays: Spaghetti alla Checca (Spaghetti with Raw Tomatoes, Herbs, and Mozzarella)

      This week for the thirty-ninth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Spaghetti alla Checca (Spaghetti with Raw Tomatoes, Herbs, and Mozzarella) on page 60. 

      The ingredient list:  fresh tomatoes, salt, spaghetti, olive oil, fresh mozzarella, fresh basil, fresh oregano, fresh thyme, freshly ground black pepper.  Did you notice all that "fresh" noting in the recipe?  Well, that's why I saved this one for late summer when my tomatoes and herbs were at peak freshness and available for use...and it was well worth the wait as I wouldn't make this one any other way. 

      The only thing cooked is the pasta, the oil is heated, but everything else is put in as is, which makes this recipe incredibly fast and easy.  It makes a delightful lunch but it would also work well as a side for dinner, so I will make it that way again soon to serve with something grilled. 

      It tastes just like you think:  fresh, full of tomato/herb/cheese goodness, and I will be making this again several more times before the fresh tomato and herb season ends. 

     Margaret is busy with other things this week, so no post from her, but I'm sure she'll be back next week whipping up a recipe from this book in her kitchen.  I'm loving this book for the ease, creativity, and delicious recipes, have you picked up a copy yet? It's fun each week to just flip through it and pick out a simple recipe, there are many many pictures.

Thirty Minute Thursdays: Tagliolini i Brodo (Tagliolini in Broth)

      This week for the thirty-eighth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Tagliolini i Brodo (Tagliolini in Broth) on page 38. 

      The ingredient list:  beef broth, tagliolini, and Parmigiano-Reggiano. 

      We returned home from vacation with a reduced pantry and groceries on hand but I wanted something for lunch that was just simple, quick, easy, and comforting that I could make with what I had on hand .  Soup.  I turned to my book looking for something that might fit my needs and found this recipe.  There are actually 9 soup recipes in this book, almost all of them requiring an onion.  For the first time in ever, I was out of onions. 

      I made the soup, curled up with it in a cup and read through the mail over lunch...perfect. It had a nice beefy taste from the broth and a nutty taste from the melted Parm, sort of a like a French Onion Soup wannabe. Simple, easy, satisfying, and I can check off one more recipe that I have made from the 100 in this book.  Here's what Margaret made from the book this week.

Thirty Minute Thursdays: Spaghetti alle Olive (Spaghetti with Tomatoes and Olives)

      This week for the thirty-seventh recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Spaghetti alle Olive (Spaghetti with Tomatoes and Olives) on page 67.

      The ingredient list:  fresh tomatoes, garlic, parsley, olive oil, salt, Kalamata olives, and spaghetti. 

      I needed a quick side dish to go with a chicken recipe and had on hand fresh tomatoes and Kalamata olives, so this became the side dish in short order as it takes very little time to make. 

      The recipes in this book often call for fresh tomatoes that are peeled...the quickest way I know to do this is to set a pan of water on the stove, bring to a boil, drop in the tomatoes for 3-4 minutes, and then place them immediately into a bowl of cold water.  The skin just slides off in a couple of large pieces and you are good to go (it's how I peel peaches, too).  I often do this in the boiling pasta water, depending on how long the recipe wants you to cook down the tomatoes for the sauce.  This time it was perfect timing. 

      This was not Mark's favorite for some reason, maybe because he is not that big a fan of Kalamata olives "in" things...he likes to eat them plain but doesn't care for them "in" things...rather like the nut issue around here.  I thought it was delightful and I would make it again in small size for myself another time.  Here's Margaret's post from the book this week.

Thirty Minute Thursdays: Penne con Pollo e Zafferano (Penne with Chicken and a Saffron Cream Sauce)

      This week for the thirty-sixth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Penne con Pollo e Zafferano (Penne with Chicken and a Saffron Cream Sauce) on page 117.  Delicious! 

      The ingredient list:  cream, saffron, parsley, chicken, salt, penne, garlic, butter, and freshly ground pepper.  The recipe in the book calls for Fresh Tuna, but that's not happening here, so I switched it out for chicken, which was a great deal. 

      As always, this comes together very quickly and easily for a busy weeknight.  The sauce is light, despite the cream and butter, as there is not a lot of either in the entire recipe. I served it with a nice tomato salad on the side.  Definitely a repeat. 

      Margaret's recipe for the week is here.  Yum!

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Tagliatelle al Burro e Salvia (Tagliatelle with Butter and Sage)

      This week for the thirty-fifth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Tagliatelle al Burro e Salvia (Tagliatelle with Butter and Sage), on page 42. 

      The ingredient list:  sage, butter, salt, tagliatelle (or pappardelle or fettuccine), and Parmigiano-Reggiano. 

      Since Matt has been at college, it takes Mark and I three or four meals to go through a pound package of pasta.  I had part of a package of tagliatelle left to use, and I needed a side dish to go with a pork loin that included sage, so this recipe seemed the logical choice.  (Buy really good pasta for this as the pasta stars in this recipe, the butter and sage just flavoring it nicely, letting the pasta flavor shine through.)

      My sage plant from summer has wintered well, fun to be able to use that in this recipe.  Basically you just boil the pasta and while it is cooking, you make the browned butter sage sauce, and marry the two when the pasta is finished.  Easy, simple, delicious.  I love this book...it makes pasta so approachable (you can mix up the herbs in any number of ways for this recipe).  Definitely a repeat.

      Here's Margaret's entry for this week.  If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Tagliatelle al Ragu Veloce (Tagliatelle with a Quick and Simple Meat Sauce)

      This week for the thirty-fourth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Tagliatelle al Ragu Veloce (Tagliatelle with a Quick and Simple Meat Sauce), on page 156. 

      The ingredient list:  onion, olive oil, butter, tomatoes, ground chuck, salt, tagliatelle (or pappardelle or rigatoni or shells), and Parmigiano-Reggiano. 

      This is basically noodles and meat sauce, but with a little extra kick with the fresh tomatoes and onion sauteed into it.  It's nice to have a pasta sauce with meat on a weeknight as it incorporates all the food groups into one quick, easy meal.  My regular meat sauce takes hours on the stovetop and is truly wonderful with a depth that you can't get with just a quick sauce like this.  That said, this is a very nice sauce as the fresh tomatoes retain some of their firmness and body so it gives the sauce a lovely fresh taste.  Definitely a repeat. 

      Here's Margaret's entry this week.  If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Fettuccine alle Zucchine e Zafferano (Fettuccine with Zucchini in a Saffron Cream Sauce)

      This week for the thirty-third recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Fettuccine alle Zucchine e Zafferano (Fettuccine with Zucchini in a Saffron Cream Sauce), on page 82. 

      The ingredient list:  heavy cream, saffron, onion, butter, zucchini, salt, pepper, fettuccine, and Parmigiano-Reggiano. 

      I was originally going to keep this recipe as you see it in the top photo, a nice little side dish.  When I realized that I had chicken and mushrooms in the frig, and  that I could use them to make a main dish, I went in that direction for dinner.
      This is one of my favorite aspects of this book, each recipe can stand on its own or you can survey what you have on hand and make it go in numerous other directions.  I just love that. 

      This was a nice dinner, easy to put together, and we have all the food groups represented in one dish.  All of it delicious, that saffron sauce gave it all a very special taste and depth.  Definitely a repeat. 

      Here's Peggy's post for the week.

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Tagliatelle ai Piselli (Tagliatelle with Peas)

      This week for the thirty-second recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Tagliatelle ai Piselli (Tagliatelle with Peas), on page 53. 

      The ingredient list:  onion, olive oil, peas, salt, pepper, and tagliatelle or pappardelle (I used pappardelle). 

      This is a good pasta to make for a side dish (and if you want to put chicken or shrimp in it, you could use it for a great lunch or dinner as well).  It doesn't take long to make, it has very few ingredients, most of which you probably have on hand on any given week, especially since the recipe states that you can use either fresh or frozen peas.  The taste was what you would expect of peas and pasta, nothing really stellar but a nice peas and pasta recipe.

       Here's Margaret's choice for the week, and here is Peggy's choice for the week.   If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Conchiglie alla Salsiccia (Shells with Sausage and Cream)

      This week for the thirty-first recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Conchiglie alla Salsiccia (Shells with Sausage and Cream), on page 160. 

      The ingredient list:  onion, butter, sausage, cream, salt, pepper, conchiglie or fusilli, and freshly grated Parmigiano-Reggiano. I also tossed a little fresh parsley on top to make it look pretty as I was in a mood to have it look pretty since sausage and pasta alone don't look all that exciting.

      This is clean-out-freezer-frig-pantry week/month here...bits and pieces of things that are hanging around and need to be used, i.e. part of a box of this pasta, part of a package of sausage in the freezer, and an onion that was screaming to be used sooner rather than later.  I love this book of recipes, I can almost always survey the ingredients I have on hand and match it with one of the recipes.  

      It was delicious, not a lot of butter and cream in it, so it is lighter than you would think, and the freshly grated cheese makes it taste fresh.  Mark loves sausage, so he was happy that half a recipe made enough for us to eat and for him to take for lunch tomorrow.  Definitely a repeat.  

      Margaret also participated this week, here's her post.

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Conchiglie al Burro e Parmigiano (Shells with Butter and Cheese)

      This week for the thirtieth recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Conchiglie al Burro e Parmigiano (Shells with Butter and Cheese), on page 95. 

      The ingredient list:  butter, cream, salt, pepper, medium-sized shells (I used elbow macaroni because I was going between two recipes and decided on this one and then got the pasta part wrong, sigh), and freshly grated Parmigiano-Reggiano. 

      Despite my grabbing the wrong box of pasta type, I made the rest as directed.  It was delicious, not a lot of butter and cream in it, so it is lighter than you would think, and the grated cheese makes it taste fresh and lovely.  It was a nice little side dish.  Definitely a repeat.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Farfalle al Salame e Pomodoro (Farfalle with Salami and Tomatoes)

      This week for the twenty-ninth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Farfalle al Salame e Pomodoro (Farfalle with Salami and Tomatoes), on page 153. 

      The ingredient list:  onion, butter, salami, fresh tomatoes, rosemary, salt, freshly ground black pepper, and farfalle (butterfly/bowtie pasta). 

      Again, another winner here, so simple to put together, quick, delicious, why are you waiting to make it?  Definitely a repeat.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne agli Asparagi e Prosciutto (Penne with Asparagus and Prosciutto)

      This week for the twenty-eighth recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Penne agli Asparagi e Prosciutto (Penne with Asparagus and Prosciutto), on page 140. 

      The ingredient list:  asparagus, yellow onion, butter, prosciutto, ground black pepper, cream, freshly grated Parmigiano-Reggiano and penne. 

      As promised, this goes together well within the 30 minutes, the most time involved is boiling the pasta.  The combination of pasta, cheese, meat, onion, and asparagus is light yet satisfying.  Definitely doing this one again and again.  This is a good recipe for those nights when you look into your refrigerator and see just bits of this and that left at the end of the week (you could vary the vegetable you use with no problem at all) as you probably have most of the ingredients on hand.  Delicious and Mark quickly claimed the leftovers for his lunch the next day.   

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne agli Spinaci e Ricotta (Penne with Spinach and Ricotta)

      This week for the twenty-seventh recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Margaret and whoever else wants to join us, I made Penne ai Funghi agli Spinaci e Ricotta (Penne with Spinach and Ricotta), on page 85. 

      The ingredient list:  spinach, yellow onion, butter, whole-milk ricotta, nutmeg, pepper, cream, freshly  grated Parmigiano-Reggiano and penne. 

      Sometimes I go through the book selecting a recipe because of seasonal ingredients, sometimes just because I like the looks/sound of a recipe, sometimes just because I have a limited amount of time/budget/energy/desire...this week I went through the book with my refrigerator in mind as I had a little bit of this and that to use up and this recipe fit the need exactly. 

      I want to say this:  I do know that serving pasta at the peak of doneness, immediately from the pot to the table is the best way, I do know that.  That said, however, there are times I end up with more pasta than we eat (particularly now that my pasta-loving swimmer is at college), so I just park the leftovers in the frig with a mental note that I have pasta already made if I need something really quicker than 30 minutes. 

      This was one of those times.  I had some penne left, a little ricotta, the end of a bag of spinach, the end of a jug of cream, and onion and Parm always on hand...this recipe went together in about fifteen minutes tops.  The pasta was still nice (I pulled it out just slightly ahead of the other knowing that I would be reheating it in a couple of days) and the other ingredients just made it all come together beautifully. 

      The two cheeses with the penne and the spinach was a perfect combination of flavors.  Delicious, fast, and definitely a repeat. 

      Don't be afraid to cook double the pasta you need, park half in the frig and pull it out when you make the sauces fresh from this book...I have done it several times and it always works beautifully.  It is definitely a time-saver on busy nights, and much better than resorting to something from the freezer pre-packaged from the store because you are pressed for time.  The fresh sauces from the book are really wonderful and easy/quick, and I have found that they showcase the pasta with their vibrancy. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne ai Funghi e Prosciutto (Penne with Mushrooms and Ham)

      This week for the twenty-sixth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Penne ai Funghi e Prosciutto (Penne with Mushrooms and Ham), on page 159. 

      The recipe calls for prosciutto cotto or plain boiled/baked ham, so I used the boiled ham as I could not find the prosciutto cotto which he describes as a ham that is slow-cooked with a minimum of herbs and spices. 

      The ingredient list:  mushrooms, yellow onion, butter, salt, pepper, ham, cream, freshly  grated Parmigiano-Reggiano and penne. 

      We don't have ham very often, only a few times a year, and we all enjoy eating it, so I was happy to find a recipe that uses ham like this, i.e. this would be perfect for using up the Easter or Christmas ham.  I added very little salt as the ham was salty, the pasta water had salt in it, etc., so really that was fine and I would definitely test as you go and add salt sparingly, he doesn't give an exact amount in the recipe, probably for that reason. 

      The combination of the ham, the cream, the mushrooms, and onions is really nice, not a lot of each, each retains it's own flavor and yet it all blends together nicely.  Definitely a repeat. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne alla Boscailoa (Penne with Mushrooms and Fresh Tomatoes)

      This week for the twenty-fifth recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Penne alla Boscailoa (Penne with Mushrooms and Fresh Tomatoes), on page 90.  Boscaiola means "woodsman style" and says this is the type of sauce one would make after a successful mushroom hunt.  He suggests various types of mushrooms one might use in the recipe, but I think it amounts to whatever kind you have on hand would be appropriate, I used baby portabello mushrooms. 

      The ingredient list:  mushrooms, yellow onion, olive oil, salt, fresh tomatoes, pepper, parsley, and penne. 

      This was wonderful...there really isn't a sauce made with the ingredients, rather the ingredients are just left to stand on their own mixed with the pasta, lightly dressed with just a tiny bit of olive oil that was used to cook the onions.  I added just about a quarter of a cup of the pasta cooking water to give it all a little moist finish, but it probably wasn't necessary, I just do that out of habit. 

      We served it with grilled steak/grilled pineapple, and it was all wonderful.  Definitely making this one again soon while the fresh tomatoes are still so nice. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti al Pomodoro e Cappe Sante (Spaghetti with Scallops, Fresh Tomatoes, and Basil)

      This week for the twenty-fourth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Spaghetti al Pomodoro e Cappe Sante (Spaghetti with Scallops, Fresh Tomatoes, and Basil), on page 114. 

      The ingredient list:  spaghetti, tomatoes, garlic, hot red pepper flakes, olive oil, salt, scallops, and basil. 

      Delicious!  Mark is not a fan of scallops for some odd reason, but I am!  I knew I would save this one to make when he was not going to be here for dinner.  What a treat for me, this was really fresh, light, quick, easy, tasty, what more do you want?  May have to repeat this the next time he is out of town during dinner.  Definitely a wonderful recipe.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti al Cacio e Pepe (Spaghetti with Cheese and Pepper

      This week for the twenty-third recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret, and whoever else wants to join us, I made Spaghetti al Cacio e Pepe (Spaghetti with Cheese and Pepper), on page 70. 

      The ingredient list:  spaghetti, olive oil, freshly ground black pepper, and pecorino cheese. 

      Do you see that ingredient list?  There's hardly anything on it...and yet this was a wonderful pasta side dish.  Just pepper and cheese with a little bit of oil on pasta...who knew it could taste so wonderful?  Light, tasty, quick, economical, and delicious, it was perfect with shrimp and asparagus, the pepper giving it all a nice little kick that was most welcome, and if you want more kick, add more pepper!  Definitely a wonderful recipe.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Fettuccine alla Romana (Fettuccine Alfredo)

     This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Fettuccine alla Romana (Fettuccine Alfredo), on page 44. 

      The ingredient list:  cream, butter, nutmeg, salt, pepper, Parmigiano-Reggiano, and dried fettuccine.

      I made a fourth of this recipe and it was plenty for two of us with some left over.  I have tried many many Alfredo recipes over the years and finally found one about ten years ago that we loved and have stuck with it ever since.  While this doesn't look like much of a post, I have to say, that this recipe is very very close to the one I have been making these past ten years so it was really nice to find it in this book as well. 

      This is just a simple, easy, and quick recipe to throw together for a side dish of a week night...that and a little of it goes a long way as it is rich in texture and taste.  Definitely a wonderful recipe.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne ai Funghi e Zucchine (Penne with Mushrooms and Zucchini)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Penne ai Funghi e Zucchine (Penne with Mushrooms and Zucchini), on page 72. 

      This recipe also has fresh tomatoes in it as well...just such a great combination of summer produce. The ingredient list:  zucchini, garlic, olive oil, salt, pepper, mushrooms, tomatoes, thyme, and penne (I also added a little of the pasta water as I wanted it a bit more moist).

      I made a fourth of this recipe which was enough for a generous portion for Mark and I each and another portion as well which I tossed into half of the whole recipe of the Rick Bayless Spicy Grilled Shrimp Stew that I made as I thought it would be a great combination and it was!  

      The pasta dish on its own is very filling with all those vegetables and would make a great vegetarian meal as the mushrooms always seem a little meaty to me, rounding out the rest of the flavors with a feel that you have actually had meat in the dish.  Definitely a repeat.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne ai Porri, Zucchine e Peperoni (Penne with Leeks, Zucchini, and Peppers)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Penne ai Porri, Zucchine e Peperoni (Penne with Leeks, Zucchini, and Peppers), on page 69. 

      Matt's entire plate was covered with this pasta, except where his grilled chicken took up space, and when he came up for air, there was not a bit of it left, he raved about how good this one is and definitely wants me to make it again.  It was easy, pretty, and delicious...definitely a repeat.

      The ingredient list:  leeks, red bell pepper, zucchini, butter, salt, black pepper, cream, Parmigiano-Reggiano, and penne.

      What am I going to do when my pasta loving son goes off to college?  Here's the deal:  this book's recipes are very easy to divide to make smaller portions, so that's where we are headed for the future...except, of course, when the kid comes home from college, then a full recipe will be in the works.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghettini alle Erbe (Spaghettini with Fresh Herbs)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Spaghettini alle Erbe (Spaghettini with Fresh Herbs), on page 48. 

      My herb pots are growing crazy wild and full this year, they must love the heat!  I was looking through the book for a simple pasta side dish that showcased the pasta without a lot of other ingredients and found this one with many fresh herbs, all of which were growing in pots on my deck:  perfect! 

      The ingredient list:  garlic, parsley, rosemary, thyme, salt, olive oil, basil, breadcrumbs, and spaghettini.  

      The recipe is easy and quick...just saute the garlic and breadcrumbs with olive oil in a pan, toss in the herbs, and when the pasta has cooked, toss it all together.  It was a light side dish tasting of fresh herbs and toasty breadcrumbs.  Definitely a repeat.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti al Mascarpone e Proscuitto (Spaghetti with Mascarpone and Proscuitto)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Spaghetti al Mascarpone e Prosciutto (Spaghetti with Mascarpone and Prosciutto), on pages 132-133. 

      This recipe is a lot like Carbonara with a slightly different taste from the mascarpone which was very nice and creamy with a little more tang to it than the nuttiness of Parmigiano-Reggiano you find in Carbonara.  We liked it very much. 

      The ingredient list:  mascarpone, egg yolk, salt, proscuitto, spaghetti, and freshly grated Parmigiano-Reggiano.  

      All the recipes in this book are easy and quick (hence the title 30 Minute Pasta), so it was nice to find another recipe that went together without a lot of fuss and bother.  Also, it was a nice way to use up the last part of the carton of mascarpone that I had in the frig as it only takes a half cup for a whole recipe (I made half a recipe as that was plenty to go around).  It made a nice side accompaniment to some grilled shimp and a small side salad of butter lettuce and grape tomatoes.  A perfect summer's evening meal, and one that will be repeated for sure.      

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti al Melone (Spaghetti with Melon)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Spaghetti al Melone (Spaghetti with Melon), on page 73.  If I had not decided to try to make as many of the 100 recipes in this book as I can, I would have undoubtedly skipped over this recipe and thought it sounded a little weird and maybe not even all that good. 

      The ingredient list:  cantaloupe, butter, salt, black pepper, spaghetti, tomato paste, freshly squeezed lemon juice, cream, and freshly grated Parmigiano-Reggiano.

      Spaghetti with cantaloupe which has been cooked?  Hmmm...nothing I thought that really rang any bells with me.  That said, I had all the ingredients on hand and it is a hot summer day, a little pasta and fruit for lunch sounded like a fine deal.  I was so surprised at how much I really liked this recipe...it is nice and creamy smooth with a little resistance to the cantaloupe which soften nicely and sweeten up a bit in the softening actually.  I couldn't taste the tomato paste in it as it was such a tiny amount, but the sauce was nicely flavored, so that must have contributed a little something special.  I could taste the little bit of saltiness which brought a deeper flavor to the cantaloupe. 

      It's very good, and I am thinking that on those days when a little protein would be a good thing, I am certain this would be lovely with shrimp or scallops in the mix as well.  Going there soon before cantaloupe season ends definitely.  Lesson:  sometimes really good things come from trying something outside your comfort zone...spaghetti and fruit, who knew?      

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti al Pesto Ligure con Quayliata (Spaghetti with Creamy Basil Pesto)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Spaghetti al Pesto Ligure con Quayliata (Spaghetti with Creamy Basil Pesto), on page 55.

      My basil plant is growing like crazy this year and I am finding that I need to step up my use of it to just keep up with it, so I made the second pesto recipe from the book for this week.  (I made one last week so that I could compare as they use different ingredients.) 

      The ingredient list:  garlic, basil, pine nuts, salt, olive oil, spaghetti, whole milk ricotta, and freshly grated Parmigiano-Reggiano. 

      The pesto making part of the recipe was very easy, and absolutely delightfully delicious, not too strong with the garlic, just the right amount, not too much oil, just the right amount, and took only moments to make.  I am going to be making this a lot this summer if this basil holds out, it's my favorite pesto recipe so far.  He also gives instructions for how to freeze pesto. 

      After the pesto is made, it is just a matter of tossing it with the cheeses and spaghetti and ready to eat just that quick. This recipe was slightly creamier from the addition of the ricotta cheese than the first recipe.  The first recipe had a little butter in it and this one did not.  The tastes were quite similar and both were delicious.  I think the guys liked the one with the ricotta cheese better as there was nothing left of it after dinner, but that could be that they were just hungrier this week, so hard to tell as they enjoyed them both.  This recipe is a great way to use up that little bit of ricotta you have left hanging around when you don't use quite the whole tub in a recipe.  Fast, easy, and delicious!

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Linguine al Pesto di Basilico (Linguine with Classic Basil Pesto)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Linguine al Pesto di Basilico (Linguine with Classic Basil Pesto), on page 54. 

      My basil plant is growing like crazy this year and I am finding that I need to step up my use of it to just keep up with it, so I was looking for a pesto recipe for this week from this book.  I found two, so I made one this week and will make the other next week so that I can compare as they use different ingredients. 

      The ingredient list:  garlic, basil, pine nuts, salt, olive oil, linguine, butter, and freshly grated Parmigiano-Reggiano. 

      The pesto making part of the recipe was very easy, and absolutely delightfully delicious, not too strong with the garlic, just the right amount, not too much oil, just the right amount, and took only moments to make.  I am going to be making this a lot this summer if this basil holds out, it's my favorite pesto recipe so far.  Hazan also gives instructions for how to freeze pesto.  After the pesto is made, it is just a matter of tossing it with the linguine and ready to eat just that quick. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Minestrina per i Bambini (Children's Pasta Soup)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Minestrina per i Bambini (Children's Pasta Soup), on page 39. 

      I've been on a "clean out the pantry" kick lately and trying to use up things I already have, some of them partial boxes and bags of things, like a small partial bag of alphabet pasta.  Soup is always one of my favorite lunches, so I went back to the soup section of this book and there was a recipe that called for alphabet pasta, just the recipe I needed.  I am hoping to make all 100 recipes in this book, so no time like the present to make this one. 

      The ingredient list:  Italian meat broth or bouillon cube (I used the meat broth I had on hand), alphabet pasta, butter, and freshly grated Parmigiano-Reggiano. 

      The whole process is very easy and fast, and although in the photo it doesn't look like much, it was tasty and accompanied my small salad nicely.  (It also managed to use up the little amount of alphabet pasta I had.)  Not necessarily a recipe this week to wow all your guests, but a nice homey recipe that rose to the occasion of a quick lunch on a cold and overcast day like today.  (And I got to use the Winnie the Pooh kids' bowl which was rather fun.)   

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Zuppa di Pasta e Broccoli (Broccoli Soup with Pasta)

      This week forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Zuppa di Pasta e Broccoli (Broccoli Soup with Pasta), on pages 36-37. 

      Yes, indeed, the book has a soup section.  I think he put that in there just for me.  I am surprised it has taken me four months to pick a soup from that section actually as they all look quite good.  And, well, we all know I am the Soup Queen.  This was delicious! 

      The ingredient list:  broccoli, garlic, olive oil, salt, pepper, beef bouillon, and pasta (he suggests ditalini or small shells). 

      The whole process is very easy and fast, so a great bowl of soup is less than 30 minutes away.  Like the rest of his recipes, very straightforward, just follow the steps and it all works. The garlic in it lends a nice little punch of flavor.  All in all, absolutely wonderful. 

      The only thing I would change next time is to increase the broth by a bit as I like broth a lot.  The photo in the book shows the soup with ditalini pasta which is little and has a hole through the center so the broth measurement probably works best for that type of pasta...I used small shells which are larger than ditalini and therefore take more of the liquid to cook the pasta (and be absorbed by it) and they also take up more space in the bowl than the ditalini.  So, if I use the little shells again next time, I will increase the broth to accommodate that.  All that said, it was perfectly delightful just the way it turned out this time, and if you are like Matt, the whole broth thing is way over-rated and he would much prefer it exactly this way.  When you make it, you get to decide!  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti alle Carote (Spaghetti with Carrots)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Spaghetti alle Carote (Spaghetti with Carrots), on pages 88-89. 

      This recipe caught my eye because it seemed so unusual...spaghetti with carrots?  I had never seen or heard of that before and the photo in the book looked refreshing and pretty.  We all like carrots so I decided to take the recipe out for a spin.  

      The ingredient list:  carrots, parsley, butter, cream, nutmeg, salt & pepper, Parmigiano-Reggiano, and spaghetti. 

      It was good, we all enjoyed it as something different to have maybe every now and again.  There was enough leftover for a side dish another night and I only made half the recipe to begin with, so it wasn't something that was flying out of the pan like pasta dishes usually do around here with the guys, but it was tasty and they were happy to a nice size portion of it.  I think it would be great with hamburgers off the grill. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Fusilli con le Zucchine Giaffe e Ciliegini (Fusilli with Yellow Squash and Grape Tomatoes)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Fusilli con le Zucchine Giaffe e Ciliegini (Fusilli with Yellow Squash and Grape Tomatoes), on page 83.  This was such a nice side dish.  We served it with flank steak on the grill and it seemed like the perfect accompaniment. 

      The ingredient list:  onion, yellow squash, cherry tomatoes, olive oil, thyme, pepper, and fusilli pasta.

      This is definitely going in the regular rotation.  The only thing I changed was using rotini instead of fusilli as I could not find fusilli without a special trip to another store and it just didn't seem to be something I needed to do since they are both basically the same size and shape, fusilli being only slightly more tightly wound than rotini.  It worked fine.  

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Fusilli ai Porri e Cipolla Rossa (Fusilli with Leeks and Red Onions)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Fusilli ai Porri e Cipolla Rossa (Fusilli with Leeks and Red Onions), on page 75.  We are an onion-loving family so when I was looking through the book this recipe stood out right away: onions and pasta, what's not to love about that? 

      Okay, first off, it is not fusilli pasta as I could not locate that this past week, I used rotini as it looks and acts the same and I can always locate it at the market.   The ingredient list:  red onion, leeks, extra-virgin olive oil, salt, pepper, Italian parsley, and freshly grated Parmigiano-Reggiano. 

      This is as easy as sauteing onions and boiling pasta and then assembling it all.  If you like onions, this is one for you to make...it is fresh and light.  I would definitely make this one again. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Fettuccine al Gorgonzola (Fettuccine with Gorgonzola)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Fettuccine al Gorgonzola (Fettuccine with Gorgonzola), on page 50. 

      Some of these pastas look a lot alike, but they taste completely different from one another.  The Gorgonzola cheese with this pasta packs a great flavor punch:  blue cheese, cream, and butter...sinful, absolutely and delightfully sinful.  The great thing about it is that you can't eat very much of it as it is so rich in flavor and texture, so if you are being mindful of calories/cholesterol, etc. that's a plus.  One can have an just a very small portion and be perfectly satisfied.       

      Ingredients:  Gorgonzola cheese, whole milk, cream, butter, salt, fettuccine, and Parmigiano-Reggiano.  The whole thing comes together very quickly in the time it takes to boil the pasta.  I would definitely make this one again.  The recipe says it serves four, but you could easily do 8-10 with this as a side dish, seriously.

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Farfalle ai Piselli e Lattuga (Farfalle with Peas and Lettuce)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Farfalle ai Piselli e Lattuga (Farfalle with Peas and Lettuce), on page 137.  This makes a nice side dish full of flavor and it's also a pretty addition to a plate.  

      Ingredients:  onion, butter, pancetta, lettuce, peas, salt, pepper, farfalle (bowtie or butterfly pasta). 

      It comes together quickly and while I tried to get all the ingredients to show in the photo, I don't see much of the lettuce, but it is definitely there and it was a tasty addition.  This will be a repeat and something fun to take to a potluck as it can sit out and is wonderful at room temperature (I know this because mine had to sit for a bit before I actually got to sit down and eat it). 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Linguine alle Zucchine e Cipolle (Linguine with Zucchini and Onions)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Linguine alle Zucchine e Cipolle (Linguine with Zucchini and Onions), on page 80. 

      This is absolutely delicious, with just a few ingredients in this recipe I was very surprised at the wonderfully rich flavor.   Ingredients:  onion, butter, zucchini, salt, pepper, linguine, and freshly grated Parmigiano-Reggiano. 

      It comes together quickly, is a great side dish, and is definitely going into regular play around here during zucchini season. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Linguine al Limone (Linguine with Lemon)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and whoever else wants to join us, I made Linguine al Limone (Linguine with Lemon), on page 45. 

      This is absolutely delicious.  Those of you who know me, know that I have an unending love affair with the lemon...lemon anything has my immediate attention.  I'm surprised it has taken me two months to get to this recipe as that's how long I have had this book. 

      I didn't mess around with half a batch, hoping that maybe there would be leftovers for breakfast.  Silly me, it was such a hit that all leftovers were boxed up for lunches that aren't mine.  The recipe is, however, easy enough to make with very little fuss and ingredients found pretty much always in my kitchen.  

      Ingredients:  lemon, butter, cream, salt, pepper, pasta, and freshly grated Parmigiano-Reggiano.  (I didn't say it was calorie-friendly, just very good and worth the splurge every now and again in small doses.)  Oh, and I tossed a few chives on the top just to give it a little something for the photo.  I am thinking this would be absolutely delightful with shrimp in it...or chicken...or maybe pork even...throw some steamed broccoli in there and you would have a complete meal with a delightful lemony flavor!  Oh, yeah, this is a repeat certainly. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Penne with Four Cheeses

       This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis, Abby, and whoever else wants to join us, I made Penne ai Quattro Formaggi (Penne with Four Cheeses), on page 87. 

      This is absolutely delicious.  I made a half recipe as it is very rich and figured a little moderation would be good.  That said, a half recipe easily feeds four.  The combination of cheeses is just wonderful.
      Ingredient list:  Fontina, Gorgonzola, Mascarpone, Parmigiano-Reggiano, salt, butter, heavy cream, and penne pasta. 

      Did I say this was good?  Simply delicious, definitely a repeat. 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Spaghetti ai Gamberi, Pomodoro e Capperi (Spaghetti with Shrimp, Tomatoes, and Capers)

       This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis, Abby, and whoever else wants to join us, I made Spaghetti ai Gamberi, Pomodoro e Capperi (Spaghetti with Shrimp, Tomatoes, and Capers), on page 98. 

      Shrimp is always an easy thing to make on week evenings because it cooks quickly and is easy to keep on hand in the freezer.  It's also something we all like, so I know that when I say we are having shrimp, the guys are going to be looking forward to dinner.
      Ingredient list:  onions, olive oil, tomatoes, shrimp, fresh oregano, capers, salt & pepper, and spaghetti. 

      Simply delicious, definitely a repeat.  If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Fusilli alla Salsiccia e Zucchine (Fusilli with Sausage and Zucchini)

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis, and whoever else wants to join us, I made Fusilli alla Salsiccia e Zucchine (Fusilli with Sausage and Zucchini), on page 150.  Another delicious meal in the thirty minute time frame, I am loving this deal. 

      Mark likes sausage and every once in awhile I try to find something that uses sausage as an ingredient, so that it goes further and you don't have to feel quite so guilty having a little of it instead of a huge hunk of it.  This recipe fit the search and Mark and Matt were delighted with it. 

      Ingredient list:  onions, butter, Italian sausage (the recipe suggested pork sausage, but also said one could choose), zucchini, salt, tomatoes, fusilli, and freshly grated Parmigiano-Reggiano. 

      Definitely a repeat, the guys ate a great amount of it and there was even some left for Mark to take in his lunch the next day and Matt to have for breakfast (yes, I said breakfast, swimmers eat all sorts of things at odd times of the day as they are always hungry)! 

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Thirty Minute Thursdays: Linguine alla Sorrentina

      This week for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Linguine alla Sorrentina (Linguine with Fresh Tomatoes, Basil, and Mozzarella), on page 93, because I handed the book to Mark and said, "I'm making parm-crusted pork chops for dinner Thursday, pick a pasta to go with it, please," and that's what he picked.  

      It was easy, came together in the 30 minute time frame, and was just delicious. 

      Ingredient list:  fresh tomatoes, onions, olive oil, salt & pepper, fresh basil, mozzarella, and linguine.  Cooking the onions and tomatoes as instructed results in a very flavorful fresh-tasting sauce. 

      Definitely a repeat, the guys wiped out the entire pan of pasta in one sitting.  If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)

Hazan's 30 Minute Pasta: Linguine with a Pink Shrimp Sauce

      A blogging friend of mine, Glennis, with whom I have cooked and baked in various groups these past 2-3 years, decided to cook her way through Giuliano Hazan's Thirty Minute Pasta book, and is putting together a little group called Thirty Minute Thursdays .  

      She is a busy lady, working full time, caring for her husband, and she loves to cook, likes fresh ingredients, and doesn't always have a lot of time. 

      Giuliano Hazan is Marcella Hazan's son, a chef and cookbook author himself, who has the additional credentials of growing up eating at Marcella's table, the Italian cookbook/food maven, and cooking beside her all these years.  Sounded like a fine idea to me. 

      Mark's brother Phil and his wife Mary Ann gave the book to me for Christmas, I spent the next day reading it from cover to cover, and am joining Glennis, hoping to cook from this book once a week for my pasta-loving guys.  Glennis is posting on Thursdays, but I already have CEiMB on Thursdays, so I'm going to sneak it in on Wednesdays, at least that's the plan now.  Feel free to join in, you choose your own recipe each week.

      Tonight I made Linguine with a Pink Shrimp Sauce, page 100.  Will definitely be making this one again.  And again.  And again.  It was easy, came together in the 30 minute time frame, and was just delicious. 

      Ingredient list:  shrimp (I also used some scallops I had as I didn't have quite the amount of shrimp I needed for the recipe), garlic, olive oil, tomato paste, dry white wine, salt & pepper, linguine, parsley, and cream.  (Also subbed out the parsley for basil as I grabbed the wrong herb and chopped it up before I realized.  Oh, well, herbs can sub in for one another quite often around here.)

      If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here.  (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)