Pasta Archives | Life As A Strawberry

July 29, 2016

Corn and Tomato Pasta Salad

This easy, vegetarian pasta salad comes together in no time and is perfect for summer entertaining! Fresh tomatoes, sweet corn, and cilantro mixed with cavatappi and a fresh lemon sauce make this pasta salad recipe a hit.

In a hurry? Click here to jump straight to the recipe!

Can we just talk for a minute about how impossibly perfect the whole summer sweet corn + summer tomatoes + fresh cilantro combination is? Because IT IS SO PERFECT.

SO perfect, in fact, that it just took me twenty minutes to write that itty bitty first sentence.

Because I was too busy stuffing all of this leftover pasta salad right into my face. (ALL. OF. IT).

Also because why would anyone want to sit at a computer and WRITE THINGS when the most perfect summer produce is wrapped up in the most perfect pasta salad and is calling out to them from the fridge saying “EAT ME I AM PERFECT YOU DON’T EVEN NEED TO DO WORK TODAY”?

You guyyyyyyyys. I’m powerless to resist the call of the leftovers.

Also HI HELLO WE GREW THESE TOMATOES RIGHT HERE ⬆️⬇️⬆️⬇️⬆️⬇️ and I am pretty much 150% stoked about it.

Blergh. Should I be telling you, liiiiiike, THINGS about this pasta salad? Instead of just eating it at my desk? And procrastinating? Maybe?

Ok fiiiiiine.

Reasons you need this pasta salad in your life:

VEGETARIAN. (Yeahhhhhh, buddy!)
Corn + Tomatoes + Cilantro (remember? IT’S THE MOST PERFECT)
Carbs! Squiggly, noodle-y, cavatappi-y, carb-tastic carbs.
Easy easy easy EASY to make. Most of the “cook” time is really just letting the pasta cool while it soaks up the lightest, most delightful lemon juice + olive oil mix.

Sold? Yes? Good. READYYYYYY, GO!

Corn and Tomato Pasta Salad

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

YIELD: Serves 4-6

INGREDIENTS

½ lb. cavatappi pasta
1 large lemon
¼ cup extra virgin olive oil
1.5 cups grilled corn kernels (about 2-3 large ears of corn)
1.5 cups diced tomatoes
1 cup chopped fresh cilantro
salt and pepper to taste

INSTRUCTIONS

Cook the pasta in very salty water until 1 minute less than al dente (the pasta will continue to soften as it cools, so undercooking it just a bit helps it stay al dente once the salad is done!)
While pasta cooks, zest and juice your lemon, then add zest and juice to a large bowl. (You should have about ¼ cup of lemon juice).
Add olive oil to lemon juice and whisk to combine.
When pasta is done, ladle out ¼ cup of pasta water and add it to your lemon juice/olive oil mixture.
Drain the remaining pasta water off and add drained pasta directly to the lemon juice mixture. Toss to coat and set aside to cool. Don't worry if there's some liquid left at the bottom of the bowl - the pasta will soak this up as it cools!
Let pasta cool on the counter for 20-30 minutes, until it's just about room temperature. (This cooling step is important because we don't want the pasta to be so hot that it cooks the other ingredients!)
When pasta has cooled, add corn kernels, diced tomatoes, chopped cilantro, salt, and pepper to taste. Stir to combine.
Cover pasta and store in the fridge for 2-3 hours or until you're ready to serve. Garnish with a sprig of fresh cilantro and enjoy!

NOTES

Don't forget to salt your pasta water!! Because there are so few ingredients, seasoning is especially important with this recipe.

Be sure to use a good quality olive oil.

You can add any veggies or herbs you like to this dish - mix it up and make it your own! Bell peppers, zucchini, green beans, basil, roasted jalapeños, or chives would all be great additions.

Make sure to taste the pasta salad before you add seasoning at the end - remember, the pasta water will add a nice salty flavor to the pasta, so you may not need as much salt as you would otherwise!

Use plenty of fresh ground black pepper to give this pasta salad a nice bite.

June 10, 2016

Easy Lemon Orzo Pasta Salad

This simple pasta salad recipe is perfect for summer picnics, potlucks, and barbecues! A great make ahead lemon pasta side dish that everyone will enjoy. Vegetarian.

In a hurry? Click here to jump straight to the recipe!

I might be a teeeeeeeeensy bit obsessed with this lemon orzo pasta salad.

For one, it’s insanely easy. We’re talking mayyyyybe fifteen minutes of prep time and just a handful of basic ingredients.

For two, it’s bright and fresh and lemon-y and it just screams summatiiiiiiiime ☀️☀️☀️

For threesies, I GREW THIS BASIL RIGHT HERE ⬇️⬇️⬇️

This basil is a pretty big deal, mostly because 1) I’m a chronic accidental plant-killer and 2) we live in a small apartment with no yard so everything is in little plant pots and 3) please see #1.

Side note: If you are good at growing things, please drop me a comment and tell me your secrets. Because I am simultaneously super determined to keep my basil plant alive and super anxious that I am going to accidentally, you know, kill it.

…Again.

We’re also growing TOMATOES this year (and by “we” I mean Kyle who is the resident does-not-kill-all-the-plants-er), but they’re not quite ready to make their way into this orzo pasta salad yet.

Kyle (HI KYLE) has three tomato plants in big ol’ buckets on our patio, and I’m attemptinnggggggg to grow basil (CHECK AND DONE, ⬆️ SEE ORZO SALAD PHOTOS ⬇️), parsley, and strawberries. We put the tomato seedlings in less than a month ago, and they’re already HUGE. I love checking on them every day – partly it’s fun to see how fast they grow, and partly because I work from home so walking downstairs to stare at a tomato plant is often the only time I leave the house all day (my job is super glamorous, you guys).

(PS, if you want to see excessive pictures of our tiny garden and/or watch me do things like ask the internet to help me decipher my own handwriting, you should proooooobably follow me on Snapchat. Username = lifeastrawberry. Jump on it).

Also, ummmm, make this orzo pasta salad. The end.

Easy Lemon Orzo Pasta Salad

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

YIELD: Serves 4-6

INGREDIENTS

1 lemon
¼ cup good-quality extra virgin olive oil
salt and pepper to taste
1 cup uncooked orzo pasta
1 heaping cup fresh basil leaves, chopped
2 large tomatoes, diced

INSTRUCTIONS

Use a microplane or small grater to zest your lemon. Place zest into a large mixing bowl.
Cut zested lemon in half and squeeze all of the lemon juice into the mixing bowl with the lemon zest, being careful not to let any lemon seeds fall into the bowl.
Add olive oil, salt, and pepper to lemon juice and whisk to combine. Set aside.
Cook orzo in very salty water until al dente.
Ladle out ½ cup of the orzo's pasta water and set aside.
Drain orzo and add drained pasta to the lemon-olive oil mixture. Add the reserved pasta water to orzo and stir to combine. The sauce will look pretty watery, but don't worry - the orzo will soak up the liquid as it cools.
Let orzo cool in the mixing bowl for 10-20 minutes.
When orzo has cooled down, add the basil and tomatoes and stir to combine. Taste and add seasoning as necessary.
Transfer orzo to an airtight container and chill in the fridge for at least 2 hours or until ready to serve. This is a great dish to make ahead of time for summer picnics and potlucks!

NOTES

Use good quality olive oil for this recipe - there aren't very many ingredients here, so using high-quality stuff is all the more important.

Add additional herbs, grilled chicken, mozzarella cheese, or extra veggies to mix this salad up a bit and make it your own!

If you don't have a fresh lemon, you can substitute ¼ cup of lemon juice in this recipe.

June 1, 2016

Simple Lemon Pasta with Parmesan and Pea Shoots

This easy weeknight recipe is sure to be a hit! Fresh spring pea shoots, spaghetti noodles, and a simple lemon sauce with pepper and parmesan cheese pack this pasta recipe with a ton of flavor. Ready in 30 minutes. Vegetarian.

In a hurry? Click here to jump straight to the recipe!

This simple lemon pasta tastes like springtime just slapped you right in the face.

(But, like, in a GOOD way).

This spaghetti gets tossed in the world’s easiest lemon parmesan sauce – olive oil, parm, lemon, salt and pepper, BOOM ? – and mixed with some gorgeous, sound-way-fancier-than-they-actually-are spring pea shoots. (For bonus fancypants points, you can call them tennnnndrils in your snootiest foodie accent ??).

I’m of the opinion that pea shoots and tennnnndrils are some of the most underrated-slash-delicious things ever, so when I found some at the grocery store the other day (CUE HAPPY DANCE) I just knew I had to put them in a bit of fresh, bright, lemon-y pasta.

Also, HI, HELLO, can we talk for one second about how ridiculous it is that I can already find fresh pea shoots at the store because that means it is already basically summertime and wheeeeeeere has this year gone??? I swear that just yesterday I was making New Year’s resolutions I had no real intention of sticking to.

PS – If you haven’t had pea shoots before, you need to jump on this STAT. They have a short season from late spring to early summer and are the sweet, micro-green-esque leaves of a pea plant. Pea shoots have a slight pea flavor and are amazing in salad, pasta, stir-fry, pesto, you name it!

Also, the stems are edible and not at all bitter if you buy them towards the beginning of the season, so you don’t need to worry about any fancy leaf-pulling or culinary stem gimmicks. Just throw them whole into all.of.the.things. and then give yourself a high five for being awesome.

I especially love this lemon pasta because – in addition to being delicious – it’s incredibly simple. I almost always have the necessary ingredients on hand, and it comes together in less than half an hour. (HIP HOORAY for quick and easy weeknight dinners!)

You can also swap out the pea shoots for whatever you have handy – use fresh peas, broccoli, bell peppers, or herbs for some color and serve with grilled chicken or wild salmon for a heartier meal. SO MANY POSSIBILITIES!

Simple Lemon Pasta with Parmesan and Pea Shoots

PREP TIME

15 mins

COOK TIME

10 mins

TOTAL TIME

25 mins

YIELD: Serves 4

INGREDIENTS

2 heaping cups fresh pea shoots or pea tendrils
Zest of 1 large lemon
¼ cup lemon juice
⅓ cup good-quality extra virgin olive oil
1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
Fresh ground black pepper, to taste
½ lb. spaghetti
½ cup pasta water (reserved from when you cook the spaghetti)
Kosher salt, to taste

INSTRUCTIONS

If your pea shoots are particularly long, chop them into halves or thirds so they're a bit easier to manage. Set aside.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I'm waiting for the pasta water to boil!)
Cook spaghetti in very salty water until al dente.
Reserve ½ cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese for garnish and serve immediately.

NOTES

Don't use pre-shredded cheese in this recipe!!! Most store-bought shredded parmesan is treated with preservatives that prevent it from melting smoothly, and you'll end up with a clumpy mess instead of a smooth sauce. For best results, buy a block of parmesano reggiano cheese (AKA "real" parmesan cheese) and grate it yourself with a microplane or the small side of a box grater.

Use a good quality olive oil in this recipe - because there are so few ingredients, the quality here really makes a difference!

SALT YOUR PASTA WATER! It makes all the difference.

Use PLENTY of fresh ground black pepper in this recipe, and don't be afraid to add an extra pinch of kosher salt to bring out the flavors. When you're working with so few ingredients, proper seasoning is everything - so don't forget to taste your pasta before you serve it and add salt and pepper as necessary!

Use whatever you have on hand for this recipe! Add peas, asparagus, broccoli, or other veggies to the pasta for a fun twist, mix in some fresh garden herbs, or serve with grilled chicken, salmon, or shrimp for a heartier meal.

For a vegan version of this recipe, use vegan pasta and eliminate the parmesan cheese.

April 11, 2016

One Pot Udon and Zucchini Noodle Curry Bowls

This healthy vegetarian recipe is perfect for Meatless Monday (or any day of the week!) Fluffy udon noodles and fresh zucchini noodles (without a spiralizer!) make for a filling, quick meal with a flavorful homemade curry sauce.

In a hurry? Click here to jump straight to the recipe!

Remember when I jumped alllllll over the zucchini noodle bandwagon?

WELL.

It sort of kind of a little bit happened again.

But not to fear, fellow carb-lovers!

It’s a little more carb-o-rific and a little less zoodle-y this time around, because instead of going full zuke-a-doodle-noodle I mixed some thick-cut zucchini with fresh, fluffy udon noodles.

Sooooo…carbs. But also vegetables!

Which means more room for cupcakes, yes?

(Collective Life as A Strawberry Readership: “Yes!”)

Ahhhh. You guys just get me. ❤️

This recipe comes together soooooooo quickly – just 10 or 15 minutes of prep and another 15 minutes or so of cook time – and you’ll only need one pot (BOOM) because the noodles cook right in the scrumptious coconut curry sauce.

These Udon and Zucchini Noodle Curry Bowls are easily customized – throw in a few handfuls of whatever veggies (carrots, red peppers, etc. etc.) you’ve got lying around!

Other great additions would be crushed peanuts for some extra texture, a few slices of grilled chicken, or a bit of fresh fish or shrimp for a heartier meal.

Also, please please pretty please use FRESH (not dried) udon noodles for this recipe.

I buy these frozen udon noodles at Wegman’s, but if you can’t find them at any of your local places there are some similar ones here on Amazon (<– affiliate link).

The fresh, pillowy noodles are just BETTER. (See the recipe notes if you have questions about noodle varieties!)

⬇️⬇️⬇️ Isn’t this just begging you to swan dive right into it? READYSETGO!

One Pot Udon and Zucchini Noodle Curry Bowls

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

YIELD: Serves 4

INGREDIENTS

2 Tbsp. olive oil
½ large yellow onion, diced
2 cloves fresh garlic, minced
salt and fresh ground pepper to taste
4 tsp. red curry paste
1 tsp. curry powder
¼ tsp. ground cumin
½ tsp. ground cinnamon
⅛ tsp. ground cloves
dash of nutmeg
¼ cup water
2 tsp. lemon juice
13.5 oz (1 can) coconut milk
1 large zucchini
16 oz. fresh udon noodles (see recipe notes)
½ cup cilantro, roughly chopped

INSTRUCTIONS

Heat oil in a large saucepan over medium heat.
Add onion and garlic and sauté 2-3 minutes until onion is translucent.
Add salt, pepper, and curry paste to pan and stir to combine.
Add curry powder, cumin, cinnamon, cloves, and nutmeg to pan and stir to combine. Let cook for 1-2 minutes until spices are toasted and fragrant.
Add water to pan to deglaze and stir to combine. Make sure to scrape up any browned bits from the bottom of the pan - that's where the flavor is!
Add lemon juice and coconut milk to pan, stir to combine, and bring sauce to a simmer over medium heat.
While the sauce is heating up, slice your zucchini into thick matchstick-style noodles. You can use a spiralizer for this if you have one, but I just use a knife or the thickest slicer blade on my mandolin. You want the zucchini "noodles" to be roughly the same size as your udon noodles!
When sauce is simmering, add fresh udon noodles and stir to combine. Cook according to package directions until noodles have cooked through (usually about 5 minutes).
Remove pot from heat and stir in the zucchini noodles.
Top noodles with fresh cilantro and serve immediately.

NOTES

Use FRESH udon noodles (frozen is ok) instead of dried noodles in this recipe - they taste so much better! I buy frozen udon noodles at my grocery store, but if you don't have the thick, chewy udon available to you Amazon has a similar package here.

Use whatever you have on hand in this recipe - add some peas, bell peppers, or any other veggies you need to use up. For added protein, throw in some grilled chicken, shrimp, whitefish, or tofu.

If you do use dried noodles in this recipe, such as dried udon noodles or even just spaghetti, use only 8oz. of the dried noodles and add another ¼ cup of water to the sauce - and keep an eye on it as you may need to make other cooking adjustments. (But I recommend just using the fresh or frozen noodles whenever possible!)

March 30, 2016

Parmesan Spinach Gnocchi

This easy parmesan spinach sauce is the perfect cheesy accompaniment to soft, pillowy gnocchi. A great, quick recipe for easy weeknight meals!

In a hurry? Click here to jump straight to the recipe!

I still remember the first time I ever had gnocchi.

I was young – maybe 10? – and we were grabbing lunch as a family at some restaurant (maybe we were on vacation? This “I totally remember” thing is really more like “I have a very loose outline of questionable accuracy”) and then I think I got….something….that had a few gnocchi in the bottom. In like a sauce? Maybe there was fish?

(Maybe also I should stop playing it so fast and loose with the whole “let me tell you this great story I totally remember” thing ?).

MOVING ON. This is the part I do remember:

My Mom: “You should try one of the gnocchi! They’re so good!”

Me: “Eww. No. They look weird.”

Mom: “But it’s like potato pasta!”

Me: “……fine.” *takes bite* *MIND IS BLOWN*

The end. (Thanks, Mom).

Wow.

You guys.

That story was SOOOOOOO much better in my head.

(But am I going to stop what I’m doing, go back, edit it, and make it any less terrible? Probably [definitely] not. ONWARD!)

SO ANYWAY. Gnocchi. Since my very first bite, we’ve been soulmates.

And while I’m 100% a fan of letting the soft, decadent gnocchi shine on its own with a bit of simple browned butter or a light tomato sauce, sometimes (and I think you’ll agree, sweet internet friends) SOMETIMES, you just have to COVER THAT ISH IN CHEESE. ⬇️⬇️⬇️

And, okay, as far as cheese sauces go, this Parmesan Spinach Gnocchi Sauce is definitely on the lighter side. Just a hint of garlic and a bit of parmesan cheese go a long way, and the spinach adds some beautiful deep green color that allllllllmost makes it to health food territory.

The best part, though? Gnocchi cooks riDONKulously fast, so you can have this pot o’ cheesy gnocchi goodness on the table in under 30 minutes.

Serve it as a side dish or toss in some grilled chicken, salmon, or shrimp to add a bit of protein and make it a full meal. Or (ORRRRR) faceplant right into the pot with reckless gnocchi abandon. But, y’know, up to you.

Parmesan Spinach Gnocchi

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

YIELD: Serves 4

INGREDIENTS

16 oz. potato gnocchi
2 Tbsp. unsalted butter
1 clove garlic, minced
2 Tbsp. flour
1.25 cups milk
3 cups fresh spinach, roughly chopped
salt and pepper to taste
1 cup shredded parmesan cheese

INSTRUCTIONS

Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
Melt butter over medium heat.
Add garlic to butter and sauté for about a minute until garlic is fragrant.
Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 2-3 minutes until sauce has just begun to thicken.
Stir chopped spinach into sauce and cook 3-5 minutes more until spinach has wilted and sauce has thickened.
Add salt and pepper to taste.
Remove pot from heat.
Add parmesan cheese to sauce and stir to combine.
Return cooked gnocchi to sauce and stir to combine. Serve immediately.

NOTES

Depending on the size of your gnocchi (and your personal preferences!) you may have a little more or less sauce than you need. To thin out a too-thick sauce or to stretch your sauce a little further, stir in a bit of extra milk until you've reached your desired consistency.

Add grilled chicken, salmon, or shrimp to this recipe for a bit of protein.

Reasons you need this pasta salad in your life:

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