IT WAS 47 DEGREES OUTSIDE LAST NIGHT. And also when I woke up this morning. Beck didn’t know what to do; we (I) teach yoga early on Tuesdays at the Y so we were out the door at 7:30 when it was definitely still chilly outside, and she was huddled in my armpit like she was going to die. It was so stinking cute, and it occurred to me that she doesn’t REMEMBER it getting cold ever because duh she’s not even two. So this is like her first winter even though it is her third winter. I’m quite excited for her, she’s super into jackets and zippers and buttons at the moment.
So, with this finally-cool first day of seasonally appropriate weather, you can imagine how especially psyched out of my mind (name that movie!) I was to hear on the radio this morning that it is National Pasta Day! And, yes, that is overshadowed by the fact that it is National Pasta MONTH, and also that it is about 18 other things this month, and that every day seems to have some kind of food-related recognition which honestly is just taking inclusion to a crazy level. But, I really love pasta and I adore pasta when it is cooler outside, so we’re going with it.
If I was any good at planning ahead I’d have a new pasta recipe for you but HAHAHAHA yeah right. I DO, however, have a new eggplant pasta with bacon + mascarpone cheese in the works so maybe we’ll get to that this month, during National Pasta Month. Of course.
In the meantime, though, here are some of my really really really favorite pasta recipes. Some seasonal, some perfect for all-year, and one or two that don’t involve pasta for the low-carb lovers in your life. Something for everyone!
In basic fall b pasta, there’s this spaghetti with roasted delicata squash and garlic butter breadcrumbs. I love breadcrumbs on top of pasta (in addition to parmesan, I’m not an animal), and these are particularly delicious. There’s kale in this dish too, so nutrition! In other kale news, this kale + sausage rigatoni is one of my actual favorite dishes in the world, and that’s saying a lot.
I’m such a sucker for casseroles, and tuna noodles is just so nostalgic. This version is delicious and super simple.
If you love plain pasta like I do, making a batch of marinara can last you through the week on pasta, in lasagna, or on pizza this weekend! If you’re low carb, use it in this low carb lasagna with extra on the side for drizzling at the table. Also low carb: Spaghetti Squash!
If you want decadence, a little lobster mac and cheese never hurt anyone.
If you want super quick, this one-pan shrimp scampi is SO good. Lemony flavors for life, please. Another quickie (heh) that I love is this arugula sauce – it’s made right in the blender and tosses so well with any pasta you happen to have on hand.
Another super seasonal offering: Pumpkin gruyere skillet mac and cheese is SO good.
Quick dinner in the form of this chipotle pasta bake with chorizo – the spice in this one is so good.
And finally, the most popular pasta recipe on this teeny website, Cheez-It mac and cheese with butter-braised chicken thighs. I make it without the chicken for at least two holidays per year, and there are NEVER leftovers.
If you need more, there’s an entire pasta category. A salad on the side wouldn’t hurt anything, but this night definitely calls for noodles. Happy National Pasta Day!