Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Some days I need quick and easy. And some days I need a flavorful side to go with chicken or salmon. And other days, well, i just want pasta! My favorite recipes are ones that have few ingredients, but come out tasting like you spent a lot of time or brain cells on them. I introduce to you, Thin Spaghetti with Garlic, Red Pepper and Olive Oil.  Don't you just love recipe names that spell out exactly what's in them!? LOL  Whatever happened to surprises? Shouldn't this have some sort of cute name like Zippy Spaghetti? Spaghetti with a Twist? Aunt Joan's Crazy Noodles? (I don't have an Aunt Joan, FYI)

Onward...

You only need pasta, olive oil, garlic, red chili pepper flakes, parsley and Parmesan cheese for this one folks! If you have a mandolin, this would be a good time to dust it off and use it to cut the garlic into thin, even slices. Watch those digits!

This is a Barilla recipe I found on allrecipes.com, my fave recipe site. Give it a try, I think you'll like it too! It's easily customizable for even the pickiest eaters. Personally, I added more garlic and red pepper, but tailor to your own preferences by omitting the pepper or substituting other fresh herbs. Tons of possibilities here!

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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

by Barilla June-22-2014

Thin spaghetti tossed with garlic, olive oil, red pepper flakes and grated cheese makes a quick and easy weeknight meal.

Ingredients

• 1 box (16oz) thin spaghetti
• 1/3 cup olive oil
• 3 garlic cloves, sliced
• 1/3 cup fresh parsley, chopped
• 1/4 tsp red chili pepper flakes
• 1/4 cup Parmesan cheese, freshly grated or shredded

Instructions

1. Bring a large pot of water to a boil. Cook pasta according to package directions, saving 1/2 cup pasta water.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; sauté 2 to 3 minutes.
3. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
4. Transfer to a serving platter or bowl.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 servings

Chia rhubarb jam

Rhubarb Chia Jam

 Those who know me, know I am obsessed with rhubarb. I just can't get enough. Unfortunately, it's only available in Spring and Summer. When Spring rolls around, I go on the prowl to find some.  Growing up, we had some growing in our backyard, and I remember mom giving us each a small dish of sugar. We'd cut ourselves a stalk and dip the end in the sugar, take a bite, swallow, repeat.

I bought a couple stalks yesterday with no plan in mind.  Last week I had bought some for the purpose of making strawberry rhubarb syrup for an alcoholic bevy idea I had. THAT didn't happen. After I cooked the rhubarb/strawberry mix, I ended up eating it all. Whoops. This time I promised myself I wouldn't inhale it all in one sitting.

I love jam, but it can be a hassle. I don't normally stock pectin in my pantry, and I don't want to mess with jars and the whole canning process.  I've been on a chia seed kick lately, which makes an excellent thickener, so I thought, why not make rhubarb jam?!

This one's super simple. Chop up rhubarb until you have about 3 cups (this took me 3 medium stalks). Throw into a pot with 1/4 cup of water.

Next, add in 5 tbsp of pure maple syrup. Yes, pure. None of that god-awful fake stuff. I'm sure Aunt Jemima was a nice lady, but c'mon, get real. Not necessary, but I also like to add 3/4 tsp vanilla extract.

Cook the rhubarb, stirring occasionally, for about 10-12 minutes, or until rhubarb is soft and broken apart and most of the water has evaporated.

Take the pot off the heat and stir in 2 tbsp of chia seeds. Let cool. THAT'S ALL SHE WROTE FOLKS! Yes, it's really that easy.

This makes about 1.5 cups of jam.  It keeps in the fridge for 1-2 weeks, but if you're anything like me, it won't last that long.  Excellent on toast, stirred into yogurt or oatmeal, or whatever the heck else you might think to do with rhubarb.  Interestingly enough, the chia seed ends up making it look like strawberries are mixed in.  Enjoy!

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Chia Rhubarb Jam

by Foodie Fervor June-14-2014

Making jam can be tedious, especially the canning process. Make this quick, no fuss rhubarb jam in under 15 minutes from start to finish!

Ingredients

• 3 cups rhubarb, chopped
• 1/4 cup water
• 5 tbsp pure maple syrup
• 3/4 tsp vanilla extract
• 2 tbsp chia seeds

Instructions

1. Place rhubarb in medium pot with 1/4 cup water and maple syrup. Simmer over med-low heat, stirring occasionally, for about 10-12 minutes or until rhubarb is soft and water is absorbed. 2. Remove from heat and stir in chia seed. 3. Let cool and pour into 2 small jars.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 1.5 cups