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Nana_Osaki06:You could do like a scampi, but toned down a bit. A nice lemon garlic butter sauce with chicken or shrimp and colorful veggies with angelhair.
Those both sound amazing!
Pfft:Vegetable lo mein. Use thicker noodles like vermicelli or rice noodles to make it more filling?
Love lo mein. Although I'd probably have to add some chicken or shrimp because DH looks at me like I'm nuts if I just hand him a bowl of pasta with no meat.
I love this recipe. Instead of canned tomatoes though, I just chop a fresh one. Really tasty and easy.
SunnyDays26:Penne pasta noodles, pesto sauce, fresh mozzarella pieces, chopped tomatoes, and shrimp. Serve cold or hot. I've also done chicken instead of shrimp.
I normally top with extra shredded mozzarella too.
I have been making a lighter spaghetti sauce (although not that healthy I don't think)
28oz can diced tomatoes5 TBSP of butterOnion cut in half
Dump in the tomatoes, butter and half onion whole into a sauce pan, simmer for several hours.
Serve over noodles
Saute two minced garlic cloves and two cups broccoli in olive oil over medium heat. Boil 1/2lb of spaghetti. When the spaghetti is done toss it with 1/4 tsp red pepper flakes, lemon zest (1 lemon), and a touch more olive oil so it doesn't stick, then toss it with the broccoli and garlic. Sprinkle some feta over it and voila! Dinner.
I make this every Monday night in the summer.
Shrimp and asparagus pasta? I have a recipe for something like this that's really nice: http://allrecipes.com/Recipe/Shrimp-and-Asparagus-Fettuccine/Detail.aspx?event8=1&prop24=SR_Thumb&e8=Quick%20Search&event10=1&e7=Recipe%20Hub
Except my recipe has garlic and lemon instead of Old Bay.
bfp#4 3/19/2014 edd 12/1/2014 please let this be the one!
beta @ 5w0d = 12,026! u/s 4/22/14 @ 8w1d it's twins!
SmittyPants:Saute two minced garlic cloves and two cups broccoli in olive oil over medium heat. Boil 1/2lb of spaghetti. When the spaghetti is done toss it with 1/4 tsp red pepper flakes, lemon zest (1 lemon), and a touch more olive oil so it doesn't stick, then toss it with the broccoli and garlic. Sprinkle some feta over it and voila! Dinner. I make this every Monday night in the summer.
Yum! I am putting that on my list for this week.
I actually just made this tonight.
SO good! SO easy! We will be making this again. We added a yellow squash and extra garlic and omitted the onions (personal preference).
12 oz egg noodles, fettucine, spaghetti, or other pasta cooked per package, keeping 2 cups of pasta cooking water
4 oz goat cheese
2 tbsp. lemon juice, fresh
10 oz fresh spinach
1 small bunch curly parsley
1 small bunch cilantro (you can skip if you want or replace with kale, parsley, or spinach)
4 oz walnuts, halved or chopped
Let goat cheese melt and mix into pasta water. Pour into blender and add greens a little bit at a time, blend into thin saucy consistency (add more water a Tbsp at a time to thin if needed). Add lemon juice. Empty into pan and heat on med-low until hot, not boiling. Turn off and remove from heat; pour over pasta and toss to coat. Sprinkle with walnuts before serving.
I have added shredded rotisserie chicken to this before, and it tastes like it would also work with steak or tuna or steamed broccoli.
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Also, I got a julienne slicer/grater thingee so I get long julienned strands of zucchini, squash, and carrot that I add to my pasta, so you get more veggies in your meal and not as much pasta, and then I don't feel as guilty if I have it with a cream or meat sauce.