Tuesday, May 26, 2009


First of all--Tammi got it right, and no wonder since I know we've both been making this cake for years! The green cake is made that way by the addition of Midori Melon Liquor. It's good stuff. The recipe also calls for a box of instant pistachio pudding. I forgot to add it and it was still good, just not as green as it normally is.

On to today's entry.


The weather is getting warmer. I'm yearning for more fresh vegetables. One of my favorites is the simple tomato (OK, it's really a fruit. I am aware of this). These days, it's difficult to find farm fresh tomatoes, which saddens me greatly! I am growing some myself this year. If that is a FAIL, my dad has some started that look incredible. At any rate, I took a gamble last week and bought a couple at my local grocery store.

Tonight, I coarsely chopped one of them, along with a peeled and seeded cucumber. I added a handful of chopped mint (that grows profusely next to my hosue), some basil, the juice of a lemon, the zest of half a lemon, toasted pine nuts, freshly ground pepper, and parmesan cheese. Heaven in a bowl!

If you are cooking for someone who needs a bit more protein, add some leftover chicken. Mix and match your herbs. I used mint and basil because that what I have, though I don't yet have much basil. Add some garlic or other vegetables. You can't really go wrong. I intended to use chickpeas instead of pasta, but realized I am out. I like the Barilla Plus pasta because it has fiber and protein in it and tastes good too. You could also omit the pasta and just make a veggie side salad to go along with your main dish. I love spring/summer and the bounty of fresh produce that comes along with this time of the year!

Here is the recipe.

Pasta, Tomatoes, and Cucumbers with Lemon and Fresh Herbs

Barilla Plus Rotini, 4 oz dried (2 servings)
Red Ripe Tomatoes, 1 large whole (3" dia)
Cucumber (peeled), 1 medium
Parmesan Cheese, grated, 15 grams
Lemon Juice, 1 lemon yields
Pine Nuts, .5 oz
Lemon Zest-from 1/2 of lemon
Basil, 8 leaves
Fresh Mint, handful
Freshly Ground Pepper

Peel and seed cucumber.
Toss with chopped basil and mint, lemon juice, lemon zest, salt, pepper.
Cook pasta according to package directions. Run under cool water.
Toss with vegetables. Top with toasted pine nuts, parmesan cheese, and more herbs for garnish.

Number of Servings: 2

I even entered this into a recipe calculator. Not too bad. . .
Per serving:
Calories 329.6
Total Fat 9.6 g
Saturated Fat 1.8 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 2.0 g
Cholesterol 5.9 mg
Sodium 175.4 mg
Potassium 427.6 mg
Total Carbohydrate 47.7 g
Dietary Fiber 6.1 g
Sugars 4.2 g
Protein 15.6 g

(I actually got 3 servings out of this--220 calories, 6 grams of fat).

1 comment:

~avie~ said...

What is cool about that Barilla pasta - is that it is made from chick pea flour!!! I buy that stuff and love it.

My dad always grows HUNDREDS of tomatoes in his back yard and therefore, I get a ton of them... I can pass them along as I get them! ^^