Turmeric Rotini Pasta with Broccoli in Garlic Oil

When I am craving hearty comfort food, that satisfies I make this this delicious pasta dish. I’ve added in cooked and cut up grilled chicken sometimes at the end for some extra protein.  As a vegetarian dish it also tastes great on it’s own. Love making this for a meatless monday.

I used Turmeric Rotini. Turmeric Rotini is crafted with the traditional golden-hued Indian root, putting a delicious, savory spin regular pasta. Feel free to use whatever dry pasta you have in your pantry.  I used frozen broccoli which I always keep in my freezer to make this meal even quicker.

Ingredients
1/3 cup extra-virgin olive oil
4 cloves garlic, smashed
1⁄2 lb frozen broccoli florets
Kosher salt and freshly ground black pepper
Few tablespoons water or pasta cooking water, if needed
2 cups Rotini or any dry pasta , cooked al dente
2 tablespoons butterParmesan cheese, for garnish  

Steps and how to make it 

Cook pasta according to directions in salted water.
Steam frozen broccoli florets and set aside in a bowl.
In a large saute pan at the same time , heat the olive oil, garlic over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the cooked broccoli to the pan to coat with the oil. Season with salt and pepper and add butter if you want  and saute over medium heat. Add in the cooked pasta and toss to coat with the oil to.
When everything is thoroughly mixed, remove pan from heat and divide into servings. Add extra black pepper on top and add in grated Parmesan cheese top for garnish.

Chef tip : I’ve added in chicken to it and have replaced the broccoli with mushrooms I sauteed in oil. Be creative!

Bantry Bay Premium Seafood highlight! Mussels with Pasta!

On the package for Bantry Bay ‘s Mussels in a Garlic Butter Sauce it says ” you’re just a few minutes away from a delicious meal” Have to agree with them! When you can’t find and make fresh mussels, this a great alternative. They have many other flavors as well.

This product is great and has wonderful taste even though its pre-packaged I cooked them on the stove top according to the directions to make this great dish. It makes a quick and easy dinner for me and I get leftovers.

I cook my Fettuccine pasta in large pot and once it cooked I added it to the warmed mussels and sauce.

The mussels were chewy but not rubbery, and the flavor was salty and briny but also sweeet. It’s a little messy and awkward to scrape the mussels out of the shell while you’re eating, so keep an extra bowl on the table for the shells and hand out lots of napkins but it’s so worth it!

Give them a try at your local store if you see them. For more information visit their site at http://www.bantrybaypremiumseafoods.com/

OMG Pasta Carbonara!

Ah Pasta Carbonara, tastes so good yet is so bad for you.

Like all classic recipes this is one that I don’t mess with when making a home. It’s a classic for a reason. This recipe is as easy as making the pasta and panchetta or bacon and tossing it together with rich egg yolks, Parmesan cheese and a bit of reserved pasta water to make the creamiest easiest sauce ever. It’s like stepping into Rome, Italy but enjoying it as normal weeknight dinner. True indulgence!

Below is a link to the recipe I followed below by Rachel Ray I used for inspiration
https://www.rachaelray.com/recipes/pasta-carbonara/