I feel like I should start this post by saying, “hi, my name is Caroline and I like striped shirts.” If you see me this summer, odds are that I will be wearing one. And look, someone else likes them too. But I dress her, so I guess it just adds to my addiction.
We have a fun summer planned: Birthday parties, a trip to NYC, Michigan, Wisconsin, and maybe a move!
As far as summer is going already, we are hot on visiting farms, eating watermelon, and riding bikes. Things we are not so hot on (and by we, I mean Nora) include, running through the sprinkler, story hour (we were asked to leave), and sleeping in.
I love summer pasta and while this one is a year-round friendly pasta, you can certainly utilize the farmer’s market for the tomatoes, spinach, and basil. Happy Summer everyone!
Restaurant-Style Pasta with tomatoes & spinach
3/4 pound cavatappi pasta or penne
2 cloves garlic – minced
1 pound sweet Italian sausage
1/2 cup chicken stock
3/4 pound cherry tomatoes – halved
1 pound spinach – rough chop
1/4 cup toasted pine nuts
s and p
grated Parmesan – to taste
handful of basil – roughly chopped
Heat a large pot of salted water (for pasta). Cook pasta according to the directions.
In a large skillet add a touch of olive oil and add the sausage, breaking it up while cooking until it is crumbled. Once the sausage is mostly cooked through, and the garlic and cook for 1 – 2 minutes, then add the chicken stock. Simmer the liquid until reduced by half, stirring occasionally (Add the tomatoes when reduced by 1/4). Add the spinach and stir in until wilted. Season with s and p. Add the pine nuts and then the pasta. Stir in a generous amount of grated Parmesan to taste.
Garnish with freshly chopped basil.