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Thursday, August 30, 2012

Late Summer Pasta

Nashville was blessed with beautiful weather this weekend. I could get used to this! While schools are getting back into the swing of things, I am starting to feel fall creep into the air a little bit. With fall comes a lot of things to do-my September is totally booked up-so I am relishing the few weekends of August where I can just chill out and get ready for the busyness that will ensue very soon!
After picking out some tuxedo options on Saturday with the fiancee, we ventured to Whole Foods, where I lost him at the cheese counter like I usually do. I gathered ingredients for pasta without a real plan. I spied Pink Vodka sauce at Whole Foods, checked the ingredients (always make sure you can pronounce everything, that's how you know it is good for you) and hoped it was good. Luckily, it was! It was simple to make and super yummy. I also found some crab lags that were $5.99 per pound to add to our meal.
Here is the recipe:

Tri-colored vegetable penne (found at Whole Foods)
10-12 Peppedew peppers (Whole Foods)
Artichoke hearts (half a bottle)
3 Cheese blend of Asiago, Fontina and Parmesan cheese (Whole Foods)
Pink Vodka Sauce (Whole Foods)
Bay scallops

Cook penne al dente. Meanwhile, cook thawed scallops unit they are opaque. Season with salt and pepper. Mix all ingredients together along with salt, pepper and garlic salt while it's hot and serve in a big bowl!


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