Do you ever get tired of pasta?
True, it can be prepared a number of ways. With tomato sauce, with cream sauce, with fresh pepper and parmesan or served with vegetables.
But I turn to pasta so often. So here’s my answer when you want and don’t want pasta for dinner.
Gnocchi.
But not just any gnocchi. For this dish I add green peas and bacon (veggie bacon). For seasoning, herbs de provence.
Pasta is the perfect answer when looking for a hearty dinner that is easy on the pocket book.
But noodles (or nee-curdles as my lovely niece used to say) plain or with tomato sauce can get boring pretty fast.
Cue lemons. And parmesan. Such a lovely combination. And add in some sour cream to make the pasta super creamy with a slight tang? I’m in.
Get the baked lemon pasta from the Pioneer Woman herself >> HERE.
Isn’t tortilla soup one of the best things ever? Warm soup with what is practically nachos piled on top?
But us veggies get left out a little bit. Everywhere you look there’s chicken tortilla soup. And the recipes just don’t work in the taste or nutrient areas without the chicken. So I made my own.
I’ve been experimenting over the years with trying to make a yummy tortilla soup. They always tasted too bright, without enough savor. Too watery. Too much like tomato-lime broth over nachos.
Until I found the right additions: zucchini and black beans.
