Recipe: Chicken Pasta Primavera

simple pasta recipe - chicken pasta primavera

chicken pasta primavera - good recipe for potluck

We’ve finally been graced with warmer temps here in New York, and the change in seasons (no matter the time of year) always makes me want to cook. Last weekend, we spent much of Sunday out on our little terrace, admiring new herbs we planted and just enjoying the sunshine. Leisurely days like that call for light, satisfying meals that don’t skimp on color or flavor. I was inspired to put together my own take on pasta primavera to celebrate the sunshine — and trust me when I say, it’s a dish you will return to throughout the summer too.

How does this sound: chicken, lightly braised in white wine, with a hearty vegetable mix of broccolini, baby greens, sun dried tomatoes, grape tomatoes, onions, and yellow pepper, all finished off with a splash of cream and lots of fresh lemon juice, then tossed together with pasta and parmesan cheese. Yeah, it was really good. Like a lot of my recipes, this one is totally customizable to what you have on hand. I prefer it with a long noodle like linguine, fettucine, spaghetti, or even bucatini (which I used here), but you can use a short tubular pasta too. Whatever you have, really! Ditto for the vegetables. And, while I like to cook with chicken thighs because of their flavor, you can certainly use white meat too.

This would make an easy meal to entertain with during spring and summer. Just add a basic green salad, a couple bottles of white wine, and you’re good to go! Here’s how I made it: Read the full post +

This month's quote: "All we can do is the best we can do."

Recipe: Pasta with Tomato Porcini Cream Sauce, Pancetta and Peas

pasta with tomato porcini cream sauce, peas and pancetta

recipe - pasta with porcini tomato cream sauce and pancetta

pasta with porcini tomato cream sauce

And then there’s the opposite of eating salads and pretending that you’re paleo. There’s pasta. With cream sauce. And pancetta. And you know what? It’s glorious, and everything you imagine it will be. Even more so when you’ve been eating too many salads.

I made this a couple Fridays ago, when the mister was having a down day, and requested something that would soothe the soul. Specifically, he said, I want pasta. You were aware that pasta was soul soothing, weren’t you? We used to go to this restaurant in SF for anniversaries, and they had this pasta on the menu that was doused in the richest, creamiest porcini tomato sauce, and dotted with big chunks of pancetta. I was totally inspired by that and decided to re-create it at home! Mine wasn’t quite as rich (I realized HOLY BUTTER AND CREAM — their version really IS decadant!), but nevertheless, was so satisfying. The good news is that while this is total comfort food, it’s easy to make, so you can whip it up on any random Tuesday when you need a little hug in the form of carbs. And, you can substitute any shape of tube pasta you want — rigatoni, penne, even farfalle would be really great!

Give it a try! And let me know if you do. Here’s how to make it: Read the full post +

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Recipe: Turkey Meatball and Vegetable Soup with Pesto

Turkey Meatball Soup with Veggies and Pesto

Soups really are the super hero of anyone’s kitchen. They’re fast, simple, and with the right ingredients, can be packed with nutrition. They last for days (hello, easy lunch time ideas!) and also allow you to clean out your fridge of any items that are on their last leg. In fact, sometimes that’s how the best soups come to life. A little of this, a little of that, and you end up with something that’s deeply satisfying.

Case in point: this soup, with turkey meatballs and lots of green vegetables. A random, motley mix, with an end result that is surprisingly delicious. I almost named this soup ‘Pesto Caldo Verde’, just because it’s so verdantly green — you know it’s got to be pretty good for you. You can switch up this recipe by using whatever type of meat you want for the meatballs, and adding in whatever other vegetables you have on hand — potatoes, celery, cabbage, peas, really anything. Full confession: when I took the photos, I hadn’t added in the pesto yet. We had a little bit left in the fridge, so at the last minute, I stirred it in, and it’s what made the soup extra special (and even greener). Give it a try! Here’s how I made it: Read the full post +