One of my mom’s favorite meals was Johnny Marzetti. When I was Googling the history of the name of Johnny Marzetti, I noticed a lot of the recipes bake it. The difference with my recipe is that I don’t. My recipe is more of an American goulash.
My aunt came into town and helped me rearrange my pantry. Once I knew what was in my pantry, it was easy to decide what to make for dinner.
I had some Pasta Roni’s Butter and Garlic noodles, sundried tomatoes, black olives, chickpeas, and canned chicken in the pantry. What could I make for dinner?
I cooked up one box of the butter and garlic noodles and added the drained chicken to the noodles.
Once I cooked up the other box of the noodles, I placed half of it in the other bowl. With the other half, I added sundried tomatoes, black olives, and drained chickpeas. YUM! It sort of reminded me of my favorite dish at Piada.
The Imaginative One turned 13 last month. A tradition in our house is for me to cook one of the birthday boy’s favorite meals for their birthday. We had the Imaginative One’s dinner the day after his birthday because we had planned to be out on his birthday. Continue reading “Cheesy Orzo Pasta (Simple Side Dish)”→
I tried to come up with a witty blog entry about this salad. Even though I thought and thought, I couldn’t come up with anything. So I’ll just be straightforward. This recipe is delicious and easy to put together. You can adapt it by changing up the veggies in the salad.
Pesto Orzo Pasta Salad
Stars of the recipe:
1/2 cup orzo pasta
1/4 Tbsp. pesto
1/4 c. broccoli florets
1/4 c. grape tomatoes, cut in half or even fourths
1/4 c. bell pepper, diced (I used yellow.)
2 Tbsp. diced black olives
2 Tbsp. Feta cheese
Cook orzo pasta according to package directions. Put broccoli florets in the cooking water for the last 3 minutes of the pasta cooking time.
Drain pasta and broccoli in a strainer. Run cool water over the pasta and broccoli to stop the cooking process.