Light and Lemon-y Pasta

Night before last I was (strangely) craving pasta.  Usually, pasta is not my thing.  I'm not sure why, but I just don't really crave it...maybe it's because I usually find it to be too heavy and unsatisfying.  More times than not, I end up making it for Bo, and throwing together something else completely for myself.

Not two night ago.

Surprisingly, I actually wanted pasta, AND I wanted the last of our summer tomatoes.  So, I threw together a light and lemon-y pasta dish that satisfied all of my cravings.  The result was colorful, nutritionally balanced, and - most importantly - delicious!

Light and Lemon-y Pasta
Serves 2

2 campari tomatoes, diced
2 handfuls of spinach, torn
zest of 1 lemon
1 1/2C uncooked pasta
1/2 lemon (squeezed to remove juice)
1/2T EVOO
1/4C Parmesan
salt and pepper, to taste
1/2 avocado, diced

Directions:

• Add the diced tomatoes, torn spinach, and lemon zest to a large mixing bowl.
• Cook the pasta according to package directions.
• While the pasta is cooking, whisk together the lemon juice and EVOO.
• Once the pasta is cooked, drain it and then immediately add it to the tomato/spinach/lemon zest mixture.  Toss together.
• Add the Parmesan cheese, and then pour the lemon juice and EVOO dressing on top.
• Toss to incorporate and melt the cheese.
• Season with salt and pepper to taste.
• Garnish with avocado chunks, and serve quickly (before the avocado turn brown).

Oh hi Lola!  

(Thanks for poppin' in!)

You can always count on Lola to be close by whenever food is involved...surprisingly, she loves ALL food (i.e. not just meat and peanut butter).  Even if I am cooking a vegan/vegetarian dish, she is directly under-foot and intently interested (and hopeful that I might drop a mouthful - or two)!

I captured the perfect lighting in the picture below (probably my favorite out of the bunch).  You can really see all of the dish's colors in this one:

• red from the tomatoes;
• green from the spinach and avocado;
• brown from the pasta;
• yellow from the lemon zest; and
• flecks of white from the Parmesan cheese.  

Hmm...hmmm...good!

As a TOTAL tangent: 

Look at how much my hair is growing!

Remember when is was THIS short?!

(That was last Thanksgiving...less than a year ago!)

Now it is just above my shoulders, and I can almost pull it into a full ponytail.  

For now, I am just going to keep letting it grow.  I don't really have any specific length in mind...as long as it continues to look healthy and shiny then I will just keep letting it get longer.  Who knows, maybe one day it will get this long...

Question of the Day:

What's your favorite pasta shape? Macaroni? Penne? Spaghetti? Lasagna? Shell? Orzo?

Personally, I like shells and penne because they capture lots of yummy sauce inside! :)

Blessings,
Ally and Bo

Lemon Honey Stone Fruit Salad

Sadly, the last of this year's blueberries, strawberries, and raspberries have come and gone.  That means another year of waiting until they are fresh and in season again.

BUMMER.

Thankfully, just as berries go out of style season, stone fruits come in!  So what - exactly - are stone fruits?!  Well:

• peaches, nectarines, apricots, mangoes, avocados (yes, it's a fruit - not a vegetable!)and plums are characterized as "stone fruits;"
• so-called because of the stone-like seed inside, these fruits ripen in late summer and early fall; and
• among other benefits, stone fruits:
• create collagen;
• care for your nerves and muscles;
• sharpen eyesight;
• strengthen bones; and
• aid in digestion (Source).

Pretty good report card eh?!

Since I love both peaches and nectarines, I was pleasantly surprised to find out that both fruits boast up to five times more antioxidants than previously thought (that's because some of them are "unlocked" during the digestive process); AND - perhaps even more exciting - stone fruits are known for curbing appetite and providing a sense of fullness.

Sounds like the perfect snack to me!

The lemon-honey dressing for the salad is out. of. this. world. delicious!  I could have drank a glass full of it...yes - it was that good.

Lemon Honey Stone Fruit Salad
Serves 2-3

1 medium peach, washed and diced into bite-size pieces
1 medium nectarine, washed and diced into bite-size pieces
1 medium-to-large plum, washed and diced into bite-size pieces
zest of one lemon
juice of half a lemon
2T (scant) honey

Directions:

• Place the peach, nectarine, and plum in a medium mixing bowl.
• Zest the lemon on top of the fruit.
• Add the lemon juice and honey to the fruit.
• Toss to incorporate.
• Transfer to a small bowl and refrigerate for at least 30 minutes (or up to two hours).
• Serve chilled.

Can you see the little specs of lemon zest?!  

As a sidenote, I am LOVING the natural light in these photos.  Note to self:  make more recipes in the middle of the day so that I can take pictures of them in the sunlight!

Question of the Day:

What is/are your favorite fruit(s)?!  I LOVE apples, really good peaches, and almost any type of berry (unfortunately, the season for berries is far too short in my opinion).

Blessings,
Ally and Bo