Spring Fettucine Alfredo

Yesterday Momma-dukes and I treated ourselves to a couple of mani's, pedi's and plenty of girl talk. To accompany the chit-chat and wine, I came up with this light and totally dreamy pasta dish. I'm pretty smitten with the light alfredo sauce I've learned from my food-crush Rocco DiSpirito. I've mentioned [several times] how much I adore him + his calorie crunching recipes found in Now Eat This!

and several of his other best-selling cookbooks. This meal was the perfect way to end a night full of relaxation, conversation, and lots of lovey-dovey momma/daughter time. 

Spring Fettucine Alfredo 

• 1 cup chicken broth
• 2 tsp cornstarch
• 1 tsp ground nutmeg
• 1 cup greek yogurt
• 1/2 cup parmesan reggiano
• 2 cups baby bella mushrooms, sliced
• 1 cup asparagus, chopped into 1 inch chunks
• 1 cup cubed prosciutto 
• 2-3 tbsp EVOO
• 2 tbsp butter spread [love my Earth Balance}
• 1-2 tbsp lemon juice 
• salt and pepper to taste
• 16 oz fettucine [I used spinach fettucine]

1. begin by boiling water for the fettucine. 
2. meanwhile in a large sauce pan heat EVOO over med-high heat. add mushrooms and asparagus. sprinkle with lemon juice. cook for 2-3 minutes, then stir in your butter spread. salt and pepper to taste. stir well, reduce heat to medium and cover for 5-6 minutes or until asparagus is tender. 
3. once water is boiling -- add fettucine and cook until al dente. drain and rinse with cool water. 
4. next, add prosciutto to asparagus and mushroom mixture and stir well in pan. 
5. while things are simmering in pan, whisk cornstarch, nutmeg and chicken broth together in measure cup. pour this mixture into pan. turn up the heat and bring to a boil. 
6. while mixture is boiling, use your spoon to scrape up all the brown bits at the bottom of the pan [flavor!]. then slowly start to stir in parmesan cheese. once all the cheese is melted and combined, remove pan from heat and stir in the greek yogurt [it's like magic!].
7. finally, add the cooked fettucine and using tongs twist to combine well with sauce. 
8. serve topped with parsley and extra parmesan if you wish!  

Since this recipe calls for 1 cup of chicken broth, only open the can half way. 

That way you won't have to put the extra in another container.

 Just store the leftovers in the can. #tip

Aren't you just green with envy? Ha! Couldn't resist. 

toodles, ya'll. 

I gotta go wash my cape.

Eggplant Mozzarella with Roasted Asparagus

Like eggplant parmesan? Well, you're going to loooove eggplant mozzarella. Imagine ooey gooey melted mozzarella layered on top perfect prosciutto, bold marinara, and crispy-crunchy eggplant. Did I mention all of this is on top of roasted asparagus. Yeah-- this combo is a winnner!! 

oh my. 

Eggplant Mozzarella with Roasted Asparagus

serves 4 

• 1 cup panko bread crumbs
• 1 tbsp red pepper flakes
• 1 tbsp garlic powder
• 1 tbsp Italian Seasoning
• 1 eggplant, pealed and sliced
• 8 slices of fresh mozzarella 
• 8 slices of prosciutto 
• 2 cups of your favorite jarred marinara [mine is Wegman's Grandpa's Sauce]
• 1 egg, beaten
• 1 large bunch of fresh asparagus
• EVOO 
• 1 tbsp lemon juice

1. pre-heat oven to 375 degrees. 
2. clean + snap asparagus. place in oven safe baking dish. drizzle with EVOO, sprinkle with s+p and lemon juice. roast for 15-20 minutes, or until bright green + tender. 
3. meanwhile, sprinkle eggplant slices with salt to draw out the moisture for 30-50 minutes.
4. rinse eggplant slices off with water + pat dry. 
5. next, mix bread crumbs, red pepper flakes, garlic powder, and Italian Seasoning in a medium bowl with a large opening. 
6. heat a thin layer of EVOO in a large pan over med-high heat. 
7. begin breading eggplant by dipping in egg wash and then into bread crumb mixture. repeat with each eggplant slice. 
8. place eggplant slices in pan and cook for 2-3 minutes per side, or until golden brown. 
9. then reduce heat, spoon marinara over each piece of eggplant, place a piece of proscuitto on top of marinara, and finish with the mozzarella on top. 
10. for you veggie lovers out there--skip the proscuitto part [and save it for me!]
11. finally, remove asparagus from oven, and turn the broiler on high. 
12. place pan with eggplant stacks under broiler to melt the mozzarella. 
13. to serve, layer asparagus with the eggplant stacks on top. 

sprinkle with chopped parsley, if you're feeling fancy!

ya dig? dig in. 

xoxo

the perfect panini

a nasty cold has me down and out of my usual cooking routine. luckily I had some yummy ingredients on hand to throw together + create what I think just may be the perfect panini. 

ciabatta bread

pesto

prosciutto

fresh mozzarella

roasted red + yellow peppers [jarred]

yummmmy!

*get your panini nice and crispy-crunchy by spraying your bread + panini grill with olive oil cooking spray. 

---> now if you'll excuse me I need to go blow my nose [be gone nasty cold!]. I think some soothing soup is in my future. 

I know one sweet girl that is happy her mom is home sick today. love my little fur-child :) 

xoxo