A topic that commonly comes up when a group of moms are together is “what are you cooking for dinner?” or “how do you come up with your meals?” Personally. I have a few ways that I come up with meals to keep my family fed (and by family I mean my husband and I, because my kids love a “cheese plate”). I typically turn to Pinterest, cook books or family recipes.
With that being said, I’ve decided to start Whip It Up Wednesdays! I’ll share recipies that you’ll love and add to your meal rotation! I have a 4.5 year old and almost 2 year old, so you can bet your bottom dollar that they’ll be recipes that can be cooked with kids hanging on your legs!
This week I found a recipe on Pinterest that I was able to change up a tad and make a little more healthier. We had grape tomatoes from our garden that I needed to use up, so I started there! I’ll share the original recipe and also tell you what I changed! Here is the link for the recipe I loosely followed: SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS
- 2.5 lbs small heirloom tomatoes or large cherry tomatoes I used three Roma tomatoes and maybe 15ish grape tomatoes from our garden.
- 2 tablespoons extra virgin olive oil I cut it down to 1 tablespoon.
- 6 large cloves of garlic, smashed I used two teaspoons of minced garlic from the grocery store (what mom has time to deal with fresh garlic)
- sea salt
- freshly ground black pepper
Crispy Garlic Breadcrumbs: So I completely skipped this step!! Not on purpose, but I forgot about it until the end!
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely chopped
- 1/2 cup panko breadcrumbs
- 1 clove of garlic, finely chopped
- sea salt
- freshly ground black pepper
- 3/4 lb dried spaghettini pasta (otherwise known as ‘thin spaghetti) I used whole wheat spaghetti.
- 2 ounces fresh basil leaves, plus more for garnishing
- extra virgin olive oil
- parmigiano-reggiano cheese, for serving We decided to skip this and mix in a package of Fat Free Feta Cheese (we had it and it was about to go bad).
- Roast Tomatoes: Preheat the oven to 450 degrees Fahrenheit. Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
- Prepare Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning–or until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
- While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the dried pasta until al dente. In the last minute or so of cooking, add the fresh basil leaves to the pasta water. Reserve 1/2 cup of the pasta water (avoid any basil leaves), and drain the pasta. Place the pasta (with basil) back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and toss gently. Add reserved pasta water as necessary.
- Garnish each pasta serving with basil (torn or sliced into thin ribbons), a generous sprinkling of toasted garlic breadcrumbs, and serve with freshly grated parmigiano-reggiano cheese.
What I ended up doing was draining the pasta and mixing it with the basil, tomatoes with garlic, feta cheese and about 1/3 cup of pasta water. It would be FANTASTIC with grilled chicken on top!
**This was around 11 smart points for Weight Watchers- I didn’t measure, but next time we make it I will measure everything out and update the points!
I hope you enjoy this and please let me know if this is something you’d like me to continue!