Food - Pasta

rigatoni with zucchini & corn

This was made with a 99 cent box of rigatoni from Target! I simply cooked the pasta, sautéed some shallots, garlic and zucchini in olive oil until tender, added leftover fresh corn, and sprinkled with salt, pepper & pecorino. I think everything tastes better outside, too, so a little al fresco lunch on the deck is good for the soul. It’s a super easy dish to enjoy the last of the best summer zucchini and corn!

mac & cheese

Even though mac & cheese is fine by me any time of the year, I begin to crave it more when autumn is on the doorstep! It’s one of those comfort, cozy foods that’s easy and delicious. I usually just use the pasta I have on hand (this is ziti). I make a simple rue with a little butter (melted in a small pot on low heat), flour, milk, salt, pepper, paprika and nutmeg. I don’t measure…just eye-ball it until it seems creamy and combined. I add shredded cheddar and with this particular version, I added a little pecorino until melted. When the pasta is cooked and drained, simply add it in a baking dish and pour the sauce over it, top with more cheese and bake at 350 for around 20 minutes. I like to broil it briefly to get that lovely browned top. (and let’s be real here, I also still like a bit of Kraft mac & cheese if offered. Takes be back!)