Week 43 – Creamy Asparagus Rigatoni w/ Romaine Salad

Happy Mother’s Day everyone!  We had another good week and kept the cooking going.  Studying is in full swing, and my capstone class for the CFP has started.  I went to Portland Wed-Fri of this week for a funeral.  It was a quick trip but it was good to see my friend Andrea and to spend some time in such a beautiful city.  On Thursday I went on a hike, if you’re ever in Portland I highly recommend this one.  It was about 5 miles total and a perfect start to my day.  Here are a few pictures from the trip:

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Other exciting things this week – Our wedding album came!! It’s beautiful and if you ask to see it next time you’re at our apartment I’d be thrilled to show it off.  We enjoyed another baseball game on Saturday with some of our friends from church.  It was perfect weather!  And my second ever fabletics order came.  If you’ve never heard of it you should check it out.  Or maybe you’ve seen the ads on facebook and ignored them.  The first outfit is totally worth it, it’s $25 for a two piece outfit, can’t beat it!  Then it subscribes you to the outfits monthly so you just have to remember to log on and skip your month (similar to blue apron’s auto-subscription).  I got the discounted first outfit a couple months ago, skipped a month or two, and then ordered another outfit this month.  The clothes are definitely quality stuff, and so much better prices than lululemon or athleta or other companies that are selling similar clothing.  if you want to try it out, use my referral code here!

This week’s recipe was another asparagus one.  It was quite delicious and pretty quick.  A solid keeper for a good weeknight dinner.  This is another Blue Apron recipe.  They now make family meal plans that serve 4, pricing is a little different and Matt and I will probably never order that option, but I still always look at the recipes and see which ones we’d want to make on our own.  And it’s perfect because there’s plenty of leftovers!

Creamy Asparagus Rigatoni w/ Romaine Salad (recipe from here)

Makes: 4 servings

Ingredients

  • 1 Pound Rigatoni (or other) Pasta
  • ¾ Cup Part-Skim Ricotta Cheese
  • 3 Cloves Garlic
  • 2 Lemons
  • 2 Ounces Spinach
  • 1 Bunch Asparagus
  • 1 English Cucumber
  • 1 Head Romaine Lettuce
  • 1 Shallot
  • ½ Cup Grated Parmesan Cheese

Directions:

  1. Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces. Peel and thinly slice the garlic. Cut off and discard the root end of the lettuce; separate the leaves. Thinly slice the cucumber into rounds. Juice the lemons, separately. Peel and mince the shallot to get 2 tablespoons of minced shallot.
  2. Make the dressing: In a medium bowl, combine the minced shallot and the juice of 1 lemon; season with salt and pepper to taste.  Add half the Parmesan cheese to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. (If the dressing seems thick, slowly whisk in up to 1 tablespoon of water.) Set aside.
  3. Cook the pasta: Add the pasta to the pot of boiling water. Cook 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set the pasta aside in a warm place.
  4. Cook the asparagus: In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and asparagus. Cook, stirring occasionally, 2 to 3 minutes, or until the garlic is fragrant and the asparagus is bright green.
  5. Finish the pasta: To the pan of asparagus, add the cooked pasta, spinach, ricotta cheese, remaining Parmesan cheese, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring occasionally, 2 to 3 minutes, or until the pasta is thoroughly coated and the liquid is slightly reduced in volume. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Season with salt and pepper to taste. Transfer to a serving dish.
  6. Make the salad & serve your dish:  In a large bowl, combine the lettuce, cucumber and enough of the dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!

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