Anyone else not feel like cooking these days?
Actually, I have zero motivation for anything besides this:
That’s what summer is for though, right?
We’ve been eating a lot of sandwiches, a lot of hot dogs, and a ton of take-n-bake pizza. Which explains why I haven’t been posting around here. But a girl can only survive on pizza for so long before she starts craving a home-cooked meal.
This is the perfect summer meal! It’s so fast and so light and so full of fresh veggies!
Instead of a typical pasta sauce, the cherry tomatoes are cooked quickly and then mashed to get all the juiciness out – then you add some pasta water and it creates a nice little sauce that coats the pasta well but doesn’t feel heavy at all.
Two years ago:Â Tempura Fried Asparagus
- Â½ pound whole wheat linguine
- 1 tablespoon olive oil
- Â½ pound Italian chicken or turkey sausage
- 2 teaspoons minced garlic
- 1 cup cherry tomatoes halved
- Â¼ teaspoon freshly ground black pepper
- 3 cups arugula leaves
- 2 ounces Parmesan shaved
Cook linguine according to package instructions. Set aside Â½ cup of cooking liquid before draining.
Heat oil over medium-high heat. Remove sausage from casings and add to pan, breaking up with a wooden spoon. Cook until browned, about 3 minutes, continuing to break up the sausage. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and pepper; cover and cook for 2 minutes. Remove cover and use a wooden spoon to mash the tomatoes. Cover pan, reduce heat to low, and cook for 3 minutes. Remove pan from heat; add drained linguine, reserved pasta water, and arugula; toss together. Serve with shaved Parmesan on top.