When it comes to pasta I really don't discriminate, but I usually prefer a rich ragu over lighter flavor combinations. However, I've been trying to find new ways to incorporate more vegetables into our meals and this colorful orecchiette with spinach, asparagus and burrata is a nice balance of fresh greens with a subtle creaminess. I added the charred tomatoes for a little smoky sweetness and finished it with some olive oil and lemon zest to add a slight tang. While I didn't follow an exact recipe, this Mario Batali version (which carries the same name) is a great option.
Pasta al Limone
This dish takes me back to our honeymoon where G and I had the most delicious meals made from a few, high-quality ingredients. Pasta al limone doesn't take long to prepare, making this a great option for weeknight dinners, while the mixture of tangy citrus and cream is ideal for ...read more