Tag Archives: basil

Sausage, Tomato, and Arugula Fettuccine

I usually substitute spinach in recipes calling for arugula but I decided to give it another try with Sausage, Tomato, and Arugula Fettuccine.  The peppery flavor of the arugula is usually a bit much for me but in this case where it is wilted, the flavor is more subtle, not overpowering, and blends well with the turkey sausage (I used sweet turkey sausage but spicy will work just as well).  The fresh fettucine and juicy cherry tomatoes help keep this pasta dish light while the sausage makes it satisfying.  It didn’t take long to make either which is a plus for those of us with full-time jobs or busy moms.  I’ve become a big fan of using fresh pasta (as I did with Spring Linguine with Basil) instead of dried pasta since it cooks much faster but I’m just wondering why there’s no whole wheat available yet? 😦 

Additions:  None

Omissions:  None

Substitutions:

  • Parmesan cheese for pecorino romano

Overall Rating:  Love It

Source:  Cooking Light Magazine

Panini with Chocolate and Brie

I’m a big fan of paninis but the first time I saw Giada DeLaurentiis make this sandwich on her show Everyday Italian, I thought it was an odd combination.  But curiosity got the best of me so I just had to try it.  The salty, creamy brie pairs well with the semi-sweet chocolate while the basil surprisingly complements them both.  And you can’t really go wrong with sourdough bread.  Because of its richness, it’s not something I would make for a meal again (I couldn’t even finish the whole thing!).   However, I would consider it in half-portions for a dessert or a special occasion (like a chocolate party!).

Additions:  None

Omissions:  None

Substitutions:   None

Overall Rating:  Like It

Source:  Everyday Italian, The Food Network

Spring Linguine with Basil

I know we’ve passed spring this year but I thought this pasta dish from Cooking Light sounded like it could be good for summer too.  I don’t usually make pasta dishes with uncooked fresh pasta but I decided to stick with the recipe this time.  Not only does fresh pasta cook faster than dry pasta but it made the meal feel lighter than most pasta dishes I make.  While the lemon and basil add a flavorful boost, I feel like it was missing something.  Replacing the reserved pasta water with white wine or broth might give it that little extra something.  Overall, the meal was light and fresh but it was hard to get all of the flavors in one bite since it’s nearly impossible to keep peas on the fork when twirling linguine!

Additions:  None

Omissions:  None

Substitutions:

  • Frozen peas for fresh peas (because it’s what I had on hand)

Overall Rating:  Like It

Source:  Cooking Light Magazine

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