Hi it’s Beth again, assistant food editor for bhg.com, and I have a confession to make. I love pasta. I love that it’s always quick, always delicious, and easy to throw together. So when I saw this Artichoke and Tomato Pasta recipe from the May issue of Better Homes and Gardens, I knew I had to try it. Since it uses ingredients I already had in my cupboard – canned tomatoes, artichokes, garlic, and pasta – I didn’t even have to go out and buy any groceries. Which is awesome especially when you’re trying to throw together a quick meal on a Monday night and don’t want to have to make that extra trip to the store.
The prep for this recipe was seriously a breeze. I cooked the pasta while I put together the sauce which included sweet onion, garlic, tomatoes, chopped artichoke and just a dash of salt and pepper. In the world of homemade pasta sauce, the simpler, the better in my book.
Also, I may have used a little more Parmesan cheese than the recipe called for, but then again I tend to lose all self-control when I’m around Parmesan. A few fresh basil leaves finished off this simple twist on plain old spaghetti. I used fettucine noodles and liked how they really held up the chunky tomato sauce.
And that’s it! In minutes, I had a satisfying pasta dinner that I will definitely be making over and over again on those busy weeknights when you just want something quick and delicious. Get the recipe here!
Hi it’s Beth again. It seems that every year between Thanksgiving and Christmas, my schedule gets jam-packed and I barely have time eat dinner. And since the weather has finally reached bone-chilling temps, I find myself craving soup, stew, chili…anything I can throw into a slow cooker for a warm, satisfying meal. So I was delighted when I came across this recipe for Mediterranean Kale & Cannelini Stew with Farro. Not just because it’s a healthy option, but also because I’ve been meaning to try cooking with kale. And farro is supposed to be the hottest grain on the scene since quinoa.
While I didn’t have any farro on hand, my regular grocery store had it stocked in their health food section. They even had kamut, another ancient grain that you could use in the recipe, but I opted for farro. Kale was also readily available, and pretty cheap! Since I’m a kale newbie, I double checked how to prepare kale before using it in the recipe.
The most surprising part of this stew was how easy it was to throw together. The bag of farro said to let it soak for 8 hours. Since I’m normally not one to adhere strictly to directions, I let it soak for about an hour, drained it, and threw it in with my chopped veggies and totally delicious fire-roasted tomatoes (Did you guys know about fire-roasted tomatoes?! They are amazing and come canned and should be put in everything as far as I’m concerned.) But anyway, the farro still turned out great, despite the fact that I didn’t soak it for a day. And after de-stemming my kale, I ripped it into small pieces and threw it into my stew with the lemon juice, and let the stew simmer another hour.
As for the final dish? Seriously tasty and filling. I even forgot it was a vegetarian stew thanks to the hearty beans and kale. I would also recommend not skimping on the fresh basil and feta. I know basil can get spendy this time of year, but it’s definitely worth it because it was totally delicious and fresh as a topper and played off of the lemon juice and salty kale. So splurge on the basil, I say. It was so good, in fact, that’s I’m actually looking forward to freezing it so I can heat it up later whenever I need a quick and tasty dinner. Oh and don’t forget to serve it with crusty dippable bread! Because everything tastes better with a thick slice of crusty bread. Get the recipe here.