I took a month off. Not because I planned it, but because I needed it. We went to Canada for 10 days to visit family, and have been going non-stop since then! Summer has been flying by, and sadly, there was no time to think about blogging and taking photos of food. I have more precious things to take photos of these days after all...our 8 month old (when did that happen?)!
She looks like a toddler to me now. Maybe it's the hair? Usually babies her age don't have much. I'm secretly hoping for pigtails by her first bday :)
She's not crawling yet, but we are 100% ok with that, and really enjoying her NOT being mobile. She's perfectly happy just sitting and playing with her toys and us.
She goes with the flow and laughs at everything. Even when feeding herself a bottle doesn't go quite as planned...
This kid will eat anything. She is defintiely ours. The spicier the better (not HOT spice, but flavorful). We are still feeding her only whole foods, with the exception of some organic puffs thrown in for practice with her pincher grasp.
Above: a few puffs, white beans, cucumber/yogurt sauce, and rice with tumeric, saffron, and barberries from Iran.
I will include a post on baby food making under the "baby" page soon....just to help Mom's get out of the rut of feeding babies the same thing. Babies love spices and flavor!
OK, OK. Enough baby talk...let's get on with this recipe.
Lately, with our hectic summer schedules and a baby going to bed at 7 (we don't start cooking until she is asleep each night), we have been making fast meals to ensure that we are eating by 8ish. Pasta ranks up there with the fastest and easiest of meals, and this one is loaded with fresh ingredients and low fat alternatives. And it takes less than 14 minutes to make (even while taking photos!). You don't get any easier than this recipe.
The key to this quick and easy meal is using pre-made sauce. I use TJ's Organic Marinara. It's about as homemade and natural as you can get - and it's $1.99.
Start by cooking you pasta. While that's happening, cut your tomatoes, garlic, and basil. Cook the tomatoes in a saucepan with the garlic for a few minutes and then add in the jar of sauce. Once that has heated through, add in the greek yogurt. The yogurt is an awesome alternative to cream or milk in this, and tastes better in my opinion.
Once the pasta is ready, drain it on top of a bunch of fresh spinach in a colander. This is an awesome trick to cook the spinach without using another pan.
Next, put everything back into the pot with the sauce, fresh basil, and cheeses. I used mozzarella and parmesan.
See, I told you!
I grated the fresh parmesan in big chunks so we could really taste it. Parmesan is one of those things that you have to buy in whole form....it's so much better freshly grated.
CREAMY CAPRESE PASTA WITH SPINACH
1 pkg whole wheat pasta (I used penne)
1 jar organic tomato sauce
1 pkg grape tomatoes (halved)
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup grated parm
1/2 cup shredded mozzarella
1 5 oz pkg fresh spinach
1/2 cup plain greek yogurt
crushed red pepper (optional)
Cook tomatoes and garlic in olive oil on medium heat, while cooking pasta according to package directions. Add in marinara to tomatoes. When heated through, stir in yogurt until combined. Once pasta is done, drain over the fresh spinach in a colander.
Combine pasta, spinach, sauce, cheeses and freah basil and stir to combine. Serve with garlic bread and more parmesan for passing around the table.