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Spring Party Food Ideas and Recipes


Celebrating our one year old’s birthday we used the “spring” theme for decorations and food.  It was much more for family and friends, so we ordered a submarine sandwich and shaped into a caterpillar on a green tablecloth.   For the legs, speared pickles stuck out from the body and sliced green peppers made the antennae  and as you cam see green olives were used for the eyes!



“Butterfly Pasta”

12 ounces (340g) farfalle, (bowtie shaped pasta), uncooked
4 medium zucchini, cut into matchsticks
1 Tbsp (15mL) olive oil
2 cloves garlic, minced
1 cup (40g) basil leaves, coarsely chopped

Salt and Pepper, to taste
1 cup (115g) shredded lowfat mozzarella cheese*
1/4 cup (30g) Parmesan cheese*
Cook pasta in boiling water until tender. Drain pasta in a colander but reserve about 1 cup (240mL) of cooking water.
Slice zucchini lengthwise into slices about 1/4-inch (1cm) thick. Place several slices on top of each other and cut into little sticks, about 1 1/2 inches (4cm) by 1/4-inch (1cm) each. You should have about 4–6 cups (1–1.4L) of zucchini “matchsticks”.
Heat olive oil in a 12-inch (30cm) nonstick skillet and add garlic and zucchini pieces. Cook over medium heat until the zucchini pieces are tender and light brown in color. Add about half of the basil and stir for a minute or two. Add salt and pepper. Pour the cooked pasta into the skillet and stir so that the juices coat the noodles. If the mixture seems dry, add some of the reserved cooking water. Finally, add the rest of the basil and the shredded mozzarella, and stir once more. Top with Parmesan cheese.

Butterfly Pasta Recipe #2

Cold Pasta Salad

1 package farfalle (bowtie) pasta

3 Tbs. extra virgin olive oil

3 Tbs. chopped garlic

1 sweet onion – coarsely chopped

2 Tbs. Italian seasoning

1/2 Tbs. fresh ground black pepper

1 14.5-oz. can basil, garlic & oregano diced tomatoes – lightly drained of juice

1 14.5-oz. can diced golden roma tomatoes – lightly drained of juice

1 5-oz. jar pine nuts 
1 can quartered artichoke hearts – thoroughly drained and coarsely chopped

3 Tbs. balsamic vinegar 
salt to taste
Prep. time: 30 minutes

Yield: 10 side-dish servings

Boil farfalle to al dente texture. While boiling farfalle, sauté garlic, sweet onion, olive oil, black pepper, and
Italian seasoning over medium heat in a large sauce pan. Stir frequently until garlic is slightly browned
and onions are just starting to become caramalized (clear). Then add both cans of tomatoes,
reduce heat a little, and allow to simmer over medium-low heat, stirring frequently.
After farfalle is done cooking, drain and shock (run cold water over pasta, then drain again).
Mix all remaining ingredients, farfalle, and sauteed mixture in large mixing bowl. Salt to taste. Chill.

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