my beloved camera is back in my posession!
i never realized how much i used it until it was taken away from me for a couple of weeks.
there were so many moments that i wanted to capture and share with you, and i felt so powerless with nothing to capture them with.
i wanted to share outfit posts and recipes, weekend trips and family and friend get-togethers.
and it seems as though i missed them all.
but i am back with my camera, and ready to start sharing all those things again with you.
i thought i'd first start out with this fantastic weeknight dinner i made tonight.
this spring semester i have dreaded cooking on tuesdays and thursdays.
i have class until 6:30 in the evening so by the time i get home i am typically exhausted. and ready for bed.
when i came across this recipe from How Sweet Eats,
i couldn't wait to try it.
her photographs are stunning and this recipe looked so easy.
and it was. it was perfect for a busy weeknight.
Caprese Salad is one of my favorite summer delights, and i couldn't wait to try this pasta that incorporates such fresh and crisp ingredients.
okay so let's get to it.
since her recipe feeds 6, i halved it in order to just feed chin and me.
i followed her recipe and then adjusted it to my liking.
although her recipe is great, it is not as creamy as i was hoping.
so i tweaked it and adjusted it, and i think you're going to die of basily tomatoey creamy goodness when you make it.
adapted from How Sweet Eats
1 lb. whole wheat pasta (I used Rotini. Penne, Campanelle, or shells would be good too.)
1 1/2 c. pasta sauce, any kind that tickles your fancy
1/3 c. heavy cream
1/3 c. shredded parmesan cheese
6 oz. mozzarella cheese, cut into cubes
1 pint of grape tomatoes, cut in half
1 small bunch of fresh basil leaves, chopped (Smith's didn't have fresh basil... so i used dried basil leaves)
preheat oven to 350 degrees. boil water and cook pasta according to directions. while the pasta is cooking, heat tomato sauce in a large saucepan over low heat. Once warm, stir in heavy cream and parmesan cheese.
Drain the pasta when done cooking and stir the pasta into the sauce mixture, off the heat. Stir in Mozzarella cubes, tomatoes, and chopped basil. once combined, pour the pasta mixture into either a 9x13 or 8x8 baking dish coated with cooking spray.
Top with shredded mozzarella cheese, bake for 25 minutes, until the cheese is bubbly/golden.
Garnish with basil and parmesan cheese.
Serve with crusty bread.
what's that you say? I shouldn't have eaten so much? you should have told that to the s'more and cookie i ate afterwards...