Roasted Vegetable Alfredo Pasta

This dish really hit the spot for me.  I served it with Jerk Chicken sliced at an angle to make it easy to fork.
The farmers markets seem to be in full swing now.  I got a HUGE zucchini for $0.75.  It makes enough for two meals.  I figure I'll slice and fry it up for the other.

Ingredients:
8 oz of pasta, cooked
2 Carrots
1 Small zucchini (I just cut the huge one I had in half)
1 Jar Alfredo Sauce
1 Stalk of Green onion
Olive Oil
Salt & Pepper

Directions:
Cut up zucchini and carrots into 1/2" to 1" pieces.  Toss with olive oil and salt and pepper. Roast at 400 F degrees for 20-25 minutes, turning vegetables halfway through.  Keep and eye on them, as zucchini cook relatively fast. Heat sauce and add to the pasta, then toss in the vegetables and season with slices of green onion.  I added some Tabasco to mine for a kick.  Delish!  

I've been keeping quite busy as I'm sure you all are too!  I hope everyone had a great 4th.  What did you do?

Sewright Blog by Ruth Yoder

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Red, White & Bleu Potato Salad

 It's been, what feels like, a long time since I had time to post anything.  I hope everyone is doing well. 

Ingredients:
2 lbs Red potatoes Diced
1 Ripe Tomato Diced
1/2 Cup Olive Oil
3 Tbsp White Vinegar
Fresh Chives
1 1/2 oz or more of Crumbled Bleu Cheese
Salt and pepper

Directions:
Boil Red potaoes in salted water for about 10 minutes.  Cook until still a little firm.  Drain, and cool.
In a bowl, whisk together the vinegar, salt, pepper and olive oil.  Add tomatoes and bleu cheese to the potatoes.  Pour vinegar mixture over top and stir. Serve, yum!

What have you made lately?

Spicy Pasta de-la-creme

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