Danny Loves Pasta

Stanley Tucci knows what he’s talking about!! This dish is called Spaghetti alla Nerano - I usually think of zucchini as being pretty mild and bland, but this method brings out so much flavor. Check out the recipe below, adapted from Lo Scoglio in Nerano, Italy: 1. Heat 1 cup of a neutral oil in a pot. Slice 3 medium zucchini into thin rounds using a knife or mandoline slicer. Add the zucchini to the hot oil (you may need to do this in several batches) and cook until it turns golden brown. Remove the zucchini from the oil and place on a paper towel to cool. For the next texture, let the zucchini rest for at least two hours to soften. You can also make the zucchini a day before and let it rest in the fridge overnight. 2. Bring a pot of salted water to a boil and add 8 oz (half a box) of spaghetti. When it is al dente, reserve about a cup of pasta water and drain the rest. 3. Heat the zucchini in a large skillet or frying pan over medium heat along with about 1/4 cup of the pasta water. Add a pinch of salt and pepper. 4. Add the spaghetti to the zucchini along with 2 tbsp butter. Remove the pan from the heat and add about 3/4 cup grated Parmesan along with another spoonful of pasta water. Mix the ingredients together until the cheese melts and thickens into a sauce. You will likely need to add more pasta water or cheese until you reach your desired consistency. Serve with basil.

not a single line the whole day #thanksmoms

Can’t wait to see this cover out there in the world 😫😫😫😫

#ad When I tell you I totally gleeked out when I saw this comment. Amber Riley I will send you a copy of my cookbook once it comes out! Lasagna Soup is a great example of the recipes in Italianish - familiar flavors made in a new way, with easy recipes that are great for families and everyone who likes good food!

iykyk. Marcella Hazan’s tomato sauce is one of the greats. Everyone is skeptical until they give it a try. It’s quick, easy, and tastes great. Marcella Hazan Tomato Sauce with Onions and Butter Recipe: 1. Cut a medium white onion in half and peel it. 2. Add one 28-ounce can of tomatoes to a saucepan. Crush the tomatoes by hand or with a fork. Add 1 tsp salt and 5 tbsp butter. Add the two onion halves, then let the sauce simmer over medium-low heat for 25-30 minutes. Taste and add more salt if necessary. Remove the onion and serve with pasta.

Every day a new pasts inspired by the flavors of Spring! We’re starting with this Lemony Green Goddess Pasta with White Beans. It takes 20 minutes to make but packs a ton of flavor without being too “spinachy.” Recipe: 1. Bring a pot of salted water to a boil. Add 1 box pasta and cook until al dente, then drain. 2. Meanwhile, heat 2 tbsp olive oil over medium heat in a saucepan. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes. After a minute, add 8 oz spinach or kale and a pinch of salt. Saute until the spinach wilts, 2 to 3 minutes. 3. Add the spinach to a blender along with 1/4 cup fresh basil, 1 14 oz can of white beans, and the juice and zest from 1 lemon. Blend until smooth. 4. Combine the sauce and pasta and serve.

For real though, I know a lot about screen time for toddlers and being a 30-something content creator, but not as much in between! What are some topics involving high schoolers and social media that I could provide some insight on?? What would you want to hear me talk about??

Big Ol’ Salad Week Day 2! Charred Broccolini with Crispy Chickpeas, Bacon, and a Smoky Maple Dressing 1. Preheat your oven to 400F. Line a baking sheet with parchment paper and place 4 to 5 slices of bacon on top. Cook for 12 to 15 minutes, or until crispy, then remove from the oven, let cool, and chop. 2. Meanwhile, drain and rinse a can of chickpeas then pat them dry. Toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp chili powder, and a pinch of salt and pepper. Place on a baking sheet lined with parchment paper. Raise the heat in your oven to 425F and roast the chickpeas for 20 to 25 minutes, until crispy. 3. Toss 1 bunch broccolini with 2 tablespoons olive oil and a pinch of salt. Cook on a skillet over medium-high heat for 5 to 7 minutes, flipping half-way through. 4. Place 5 oz arugula in a large bowl. Add the broccolini, bacon, chickpeas, 1/2 a red onion (sliced), and 1/3 cup crumbled feta. 5. Make the dressing by combining 1 tbsp dijon, 1 tbsp maple syrup, 2 tbsp white wine vinegar, 1/2 tsp smoked paprika, 1 minced garlic clove, pinch of salt and pepper, and 1/4 cup olive oil. Toss with salad.

I felt like Tyra Banks on ANTM. I only have one photo in my hand….

For everyone out there who hates doing dishes! This is such an easy method for making ravioli, and it works surprisingly well. Foil Pack Ravioli Recipe: 1. Preheat your oven to 350F. 2. On a sheet of aluminum foil, add 10 oz refrigerated ravioli, 1 cup marinara sauce, 1/2 cup shredded mozzarella, and 1/2 small head of broccoli. Mix the ingredients together then wrap them in the foil (you may need to use a second sheet to fully cover the food). 3. Bake for 18 to 20 minutes, until the ravioli is fully cooked. Unwrap the foil and serve.

Replying to @tvobssesion Healthy Carbonara? Is it possible?? Jennifer Aniston has tried, and I think she’s on to something. This may not be traditional, but I think it works if you’re looking for something quick and easy, with a nod towards carbonara but without all the heaviness. This would also work great if you added peas, broccoli, or another vegetable. Jennifer Aniston’s Healthy Carbonara Recipe 1. Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook until al dente. Keep about 1 cup of the pasta water, and drain the rest. 2. Meanwhile, add 4 slices of turkey bacon (diced) and 1 small red onion (diced) to a large skillet and cook over medium heat. [I recommend adding a tbsp of olive oil, although Jen leaves it out]. Cook until the bacon is crispy, about 10 minutes. Add 2 cloves garlic, sauté for 1 minute, then remove from heat. Once the pasta is done, add it to the skillet. 3. In a small bowl, whisk together 1 egg, 1/3 cup milk and 1/3 cup grated Parmesan. Add 1/2 cup of the hot pasta water, whisking constantly until the cheese melts. Pour this mixture into the skillet with the pasta. 4. Heat the skillet over low heat for 2 to 3 minutes, until the sauce thickens. If it is too dry, add additional pasta water. Serve with a pinch of salt and pepper, and more cheese if desired.

This recipe will convert even the roasted red pepper skeptics!!! It has a lovely, rich flavor that is not overwhelming and is a nice way to break from the marinara routine. And if you use jarred roasted red peppers, it only takes like 10 minutes to make! Creamy Roasted Red Pepper Sauce Recipe 1. To roast your own peppers, remove the seeds from 3 red peppers and cut them in half. Lay them on a baking sheet lined with parchment paper with the cut side facing down. Bake them at 475 F for about 30 minutes on the top rack, until the tops of the peppers begin to blacken. Remove them from the oven and place them in a large bowl, then cover with a kitchen towel until they are cool enough to touch (this will make it easier to remove the skins). Once they have cooled slightly, remove the blackened skins. Otherwise, use 2 12-ounce jars of roasted red peppers. 2. Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 sliced shallots, 3 to 4 cloves minced garlic, and 1/2 tsp red pepper flakes. After 2 to 3 minutes, put the shallots in a blender with the peppers and blend until smooth. 3. Pour the sauce into a sauce pan and add 1/2 cup heavy cream. Heat for about 5 minutes over medium heat, then combine with 1 lb cooked pasta and serve. Optionally, stir in 1/2 cup grated Parmesan.

There’s a lot more we could have spent money on but I don’t go overboard. To be fair, with the tickets it came to almost $900 - its a lot for one day, but worth it imo since I don’t know when we’ll ever be back! #disney #disneyland

I’ll sign one for you! Your cat! Your neighbor! Go to my profile for more info and click on Stanza Books. At the checkout page there is a spot to note how you want your book personalized.

What do you think?? Is there a compromise? Could schools send out the schedule with every event at the beginning of the year so parents have time to take off work? Or is there just no way to please everyone. #parent

Eat the Soup! Drink from the Straw! Free men from these insecurities! This is Episode 5 of my 20 Minute Meal Series. This Mango Habanero Shrimp Scampi with Crispy Prosciutto comes from my free newsletter. Check my profile for more info! Recipe: 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. 2. Peel 2 mangoes and remove the pits. Place about 1 ½ mangos in a blender (dice the remaining half mango to use as a garnish). If using frozen mangos, add about 1 ½ cups to the blender. Add 2-3 habanero, 2 tbsp lemon juice, 2 tbsp olive oil, and a pinch of salt and blend until smooth. 3. Place 1 lb shrimp in a large bowl and add the marinade. Toss gently to ensure the shrimp are well-coated, then set aside while you continue with the rest of the recipe. 4. Bring a large pot of salted water to a boil. Add 12 oz linguine, cook until al dente, then drain. 5. Meanwhile, place 4 prosciutto slices on the baking sheet and bake for 10 minutes, or until they are crispy. Remove from the oven and let cool. 6. While the pasta and prosciutto are cooking, heat 2 tbsp butter and 2 tbsp olive oil in a saute pan or skillet over medium heat until the butter is melted, then add 4 cloves minced garlic. After about a minute add the shrimp to the pan; save any marinade that is still in the bowl. Cook the shrimp for 1 to 2 minutes on each side, until they turn pink and curl into a C shape. Remove the shrimp once it is cooked. 7. Add any remaining marinade to the pan along with 1/2 cup white wine. Let the sauce cook for about 5 minutes, until the wine has reduced. Add the cooked linguine to the pan and toss with the sauce. Add the shrimp and 1/4 cup fresh parsley, then serve with diced mangoes, prosciutto, and additional lemon juice squeezed on top.