Lemon noodles (again) ♥

Hello Friends!

 

You may be thinking you've seen this recipe on my blog before, and you would be right! I've posted this one before, but it's so good that I thought it deserved a repost. 

 

I was scrolling through my recipes tonight trying to decide what to make for dinner tomorrow night (as you are reading this, it's tonight :) and I came across this one.  YUM! And just by luck I have all the ingredients on hand.  Don't you love when that happens? 

 

I've been so bad at meal planning lately.  I'm basically following the "winging it" method this summer.  Depending on how hot it is, how tired I am, and what kind of leftovers we have hanging around, are all factors in the "winging it" method.  It's August (which in New England is the hottest month of summer!) so I'm giving myself a free pass with some easy suppers.  In just a few weeks it will be September (yay!) and back to school time, which means chicken pot pies, minestrone soup, pot roasts in the crock pot, and all the other yummy comfort foods that come with that time of year! I can't wait! ♥

 

But we aren't there yet, and on an off chance that it's not too hot to break out the pots and pans, here is an easy peasy recipe for lemon noodles.  It's a Susan Branch recipe so you know it's going to be a good one.  I make this every summer.

 

In fact... I'm making it tonight....and you can too : )

 

 

(honestly, I wouldn't post it on this blog so many times if it wasn't absolutely delicious!!) 

Recipe adapted from Susan Branch's Vineyard Seasons

1 lb spaghetti
1/2 cup butter
1/2 cup ricotta cheese **
juice of 1 lemon
1 tsp grated lemon peel
freshly ground pepper
1/4 cup minced parsley
Parmesan cheese

Preheat oven to 400 degrees.  Cook the noodles in boiling water; drain and put in baking dish.  Melt butter in a small saucepan; remove from heat.  Stir in ricotta cheese, lemon juice, and lemon peel.  Pour over pasta, toss and bake for 20-25 minutes. 

 

 

 

 

 

 

Remove from oven and sprinkle with lots of freshly ground pepper, parsley, and Parmesan cheese. 

Toss and eat.

 

 

 

 

 

 

** Susan's recipe calls for 1 pt of sour cream. I always use ricotta cheese instead and it comes out delicious, but feel free to use the sour cream if you have it on hand **

 

 

 

 

 

I like to serve lemon chicken tenders over this pasta  ♥

You could also leave out the meat and just add veggies. It's delicious!

Some variations I've tossed in are chopped tomatoes and spinach / peas/ and grilled summer veggies. 

Use whatever you like and Enjoy! ♥ 

 

 

Have a happy and sunny day, my friends!

 

If you need me I'll be by the air conditioner, waiting for September to arrive.

(not really, but....really ♥)

 

 

Bye~

 

xoxo

 

Lemon noodles...an easy weeknight meal ♥

 

(via)

 

Welcome to August! And thus we've turned the page of another month.  While John is still holding on tightly to summer,  I'm happily planning back to school and Fall activities. I've started seeing school supplies in the stores and that is my first sign that Fall is on it's way. Yaaaay!  Pumpkin spice latte anyone? Too soon? 

Maybe... ♥

Life lately has been pretty ordinary. The summer days are rolling merrily along.  John and I have been to the movies a few times (which is a perfect way to escape the heat!) and on Monday we went bowling with some friends.  It was super fun and reminded me of when I was a kid.

 

Is bowling still a thing these days? 

 

We used to bowl all the time.  When I was growing up there was a bowling alley right down the street from my house that we could walk to.  I passed it every day on my way home from school. Today it's a Dunkin Donuts, which sort of makes me sad but on the bright side, I'm still there every day!  : ) 

 

Memories like this make me nostalgic....♥

 

(via)

 

Anyway......

Today I wanted to share with you an easy go-to pasta recipe for nights when you just don't know what to cook (which is me ALL the time!). 

I've posted this recipe before but I just made it again the other night and decided it needed a re-post!  (is that even a word??)

It's so easy and versatile. 

Recipe adapted from Susan Branch's Vineyard Seasons

1 lb spaghetti
1/2 cup butter
1/2 cup ricotta cheese **
juice of 1 lemon
1 tsp grated lemon peel
freshly ground pepper
1/4 cup minced parsley
Parmesan cheese

Preheat oven to 400 degrees.  Cook the noodles in boiling water; drain and put in baking dish.  Melt butter in a small saucepan; remove from heat.  Stir in ricotta cheese, lemon juice, and lemon peel.  Pour over pasta, toss and bake for 20-25 minutes. 

Remove from oven and sprinkle with lots of freshly ground pepper, parsley, and Parmesan cheese. 

Toss and eat.

** Susan's recipe calls for 1 pt of sour cream. I always use ricotta cheese instead and it comes out delicious, but feel free to use the sour cream if you have it on hand **

I like to serve lemon chicken tenders over this pasta  ♥

You could also leave out the meat and just add veggies. It's delicious!

Some variations I've tossed in are chopped tomatoes and spinach / peas/ and grilled summer veggies. 

Use whatever you like and Enjoy! ♥ 

 

 

(via)

 

 

Later this morning we are loading up the car and heading off on a three day weekend to the beautiful mountains of New Hampshire. I'm packing a thermos of coffee, some chocolate bars, and my favorite magazines for the road. 

.

I'll be sure to take lots of pictures that I'll share with you next week. 

Have a happy weekend!

 

If you're feeling nostalgic like I am, I suggest get a friend and go bowling.....♥♥♥

 

xoxo

Lemon Noodles

 

 

 

 

I bought myself tulips the other day.  It wouldn't feel like Easter without them.  I have already given my kitchen a Spring makeover and the tulips were the finishing touch.  All of my snow people and winter decorations are put away and I brought out my Spring bunnies.  I love decorating for Spring.  Such a nice, refreshing change after winter.  The kitchen is bright and full of color again!

 

 

This weekend we are having friends over on Saturday and then a big dinner on Sunday at my parents house.  We have a traditional egg hunt (my son colored 4 dozen eggs today!) and my Mom is making ricotta pie.  We'll go to church in the morning and then spend the rest of the day counting our blessings among friends and family (while eating way too much food, but that's just the way it is : )

I'm sure the day will be filled with sugar highs and chocolate melt-downs, but let's face it, I'm in it for one reason and one reason only...stale Peeps!  I've already started "curing" mine.  The more stale they get, the more chewy and amazing they become!  I've always loved them, ever since I was little.  Back then they were only available at Easter time and only came in yellow.  Easter is the only day of they year when you are allowed to eat jellybeans before breakfast and binge on big yellow globs of sugar. By 5 pm we are all in coma's.   



The weather report says we are in for a beautiful day on Sunday so I'm hoping to squeeze in a walk after dinner. It will help with all the Peep related  guilt I will be feeling.... : )

 How will you be celebrating this weekend? Will you get a visit from the Easter Bunny? We will. He'll hide eggs and leave a basket of goodies. We'll find the eggs and then I'll make strawberry french toast to wash down all the jelly beans and chocolate.  For me, Easter is the start of Spring - the beginning of a new season.  Let's celebrate!  

 

 

 

 

 

Egg coloring expert at work. 

 

 

Today was the first day we've had in a long time where we were able to spend some quality time outside.  I literally sat on a bench for an hour while my son sang Wiggles songs to me.  The sun was warm and the breeze had a certain something that I haven't felt since last Spring.  I took deep breaths of air and it felt so good to be outside!  We went for a walk and he rode his bike.  We waved HI to all the neighbors who have suddenly come out of hibernation and then I realized he took his jacket off.  It was almost 60 degrees.  We have finally thawed out! : )  Yay!

In honor of this beautiful, light, Spring weather I thought I would share with you one of my favorite pasta dishes.  I know everyone is sharing chocolaty deserts right now (which I am very grateful for!) but just for a change think about this.  Lemon Noodles!  So good!  They can be served warm, room temp, or even cold.  They are a perfect accompaniment for chicken, shrimp, or can be a star all by themselves.  I love this dish.  It's one of my favorites! 

 

 

 

Recipe adapted from Susan Branch's Vineyard Seasons

1 lb spaghetti
1/4 lb butter
1/2 cup ricotta cheese **
juice of 1 lemon
1 tsp grated lemon peel
freshly ground pepper
1/4 cup minced parsley
Parmesan cheese

Preheat oven to 400 degrees.  Cook the noodles in boiling water; drain and put in baking dish.  Melt butter in a small saucepan; remove from heat.  Stir in ricotta cheese, lemon juice, and lemon peel.  Pour over pasta, toss and bake for 20-25 minutes. 

Remove from oven and sprinkle with lots of freshly ground pepper, parsley, and Parmesan cheese.  Toss and eat.

** Susan's recipe calls for 1 pt of sour cream. I have always used ricotta cheese instead and it comes out delicious, but feel free to use the sour cream if you have it on hand **

I served this with my lemon chicken, roasted green beans, and spinach.

 

 

 

There was enough pasta left over for a second meal the next night. All the chicken was gone, but I chopped up two tomatoes and tossed them in with some of the left over spinach. It was delicious!

 

 

PS. In case you are craving that chocolate fix, I made these coconut cream eggs last Easter and they were a big hit (check them out here).  

 

 

Or try my chocolate coconut bars (here).  Also chocolaty and yummy! <3

 

   

Have a beautiful weekend, friends!  Xo

 

 

And please enjoy my son John practicing his Macaulay Culkin faces. 

We watched Home Alone again last week! 

 

 

 

 

 

Aaahhhhhhhhhhhhhhhh!!!!!!!!!!!!