Angel Hair Pasta with Cherry Tomatoes, Basil, and Prosciutto

Angel Hair Pasta with Cherry Tomato, Basil and Prosciutto

1/4 cup Olive Oil

1 pint Cherry Tomatoes, halved

2 cloves Garlic, minced

1/4 tsp. Red Pepper Flakes

4-6 leaves Basil, roughly chopped

2 oz. Prosciutto, cut into strips

Angel Hair Pasta

Freshly Shredded Parmesan Cheese

Add the olive oil to the fry pan over medium heat. 

Add the cherry tomatoes and cook for a few minutes.

Add the garlic, basil and red pepper flakes.

Continue to cook over medium heat.

Stir in the Prosciutto and reduce to a simmer.

Cook pasta according to package directions.

Drain pasta and place on serving platter.

Pour sauce over the top.

Garnish with shredded Parmesan Cheese.

Lemon Ricotta Mini Pancakes with Raspberries

Lemon Ricotta Mini Pancakes

1 1/2 cups  All Purpose Flour

3 tbsp.  Sugar

2 tsp.  Baking Powder

1 tsp.  Salt

Thoroughly mix the dry ingredients.

Make a well in the center.

1/2 cup  Ricotta Cheese

3/4 cup  Milk

2  Eggs

1 tsp.  Vanilla

1 tbsp.  Lemon Juice

1 tsp.  Lemon Zest

Mix liquid ingredients and pour into the well in the dry ingredients.

Stir until combined.

Be careful not to overmix the batter.

Melt unsalted butter in the pan over medium-low heat. 

Using a small ice cream scoop, drop batter into the pan.

Cook on the first side until bubbles break on the surface.

Flip pancakes and cook until nicely browned.

Serve with warm maple syrup and

blueberries or raspberries.

Farmhouse Pasta Salad

A Pasta Salad loaded with Vegetables is an excellent way

to use your end-of-season garden produce.

I like to use Rotini Pasta, 

as the spiral shape traps and holds in the dressing.

Cook to the al dente stage, according to package directions.

Drain and rinse with cold water.

(When serving hot, one should never rinse cooked pasta, as it washes away valuable nutrients.  A cold pasta salad is the exception to this rule.)

Drain and rinse the beans of your choice.

Add to the cooked pasta.

Drain olives and slice lengthwise.

Wash, pare and slice your garden produce in to bite size pieces.

Broccoli, carrots, onion, radishes...

Peppers, tomatoes, cucumbers, zucchini...

Gently toss the vegetables with the pasta and beans.

Add a bottle of Italian dressing.

(Choose a high quality with good flavor)

Refrigerate for several hours or overnight.

Sprinke with fresh Romano or 

Parmesan Cheese before serving.