Gluten-Free Mac and Cheese

The road warriors are back from Chicago! We traveled across the state of Iowa and over to Illinois for the weekend to stay with my sister-in-law (Joey's sister) Amber and her hubby Jake. They are expecting a baby in a little over four weeks so this will most likely be the last time we see them until the baby arrives. So darn exciting! The other purpose of our trip was to watch Jason, Joey's brother, play football. He's a senior in college so we are going to try and make it to as many games as possible this season.

Before we headed out for the weekend, I found myself with a bag of quinoa pasta on my hands (more on that later). Paired with a block of cheese, it seemed like the perfect excuse to make a slightly healthier version of macaroni and cheese. I'm a sucker for a good homemade version of the cheesy stuff and figured Cooking Light would be the best place to start looking for a recipe.

Of course, they did not disappoint. The original recipe wasn't gluten-free, but making a few small alterations quickly turned things around. I also added in some creamy Dijon mustard and paprika for a bit of tang and dimension and sharp white cheddar cheese for another punch of flavor.

After making the stovetop recipe, I spooned the mixture into four ramekins and covered the ramekins with aluminum foil. When we returned from our trip, dinner was ready to be heated up in the microwave and finished in the oven, just be sure not to top with cracker crumbs and broil until you are ready to eat.

Personally, I find the best way to eat this dish is when paired with a large side of steamed broccoli to balance out all the cheese. What's your favorite mac and cheese add-in?

Updated 9.13 to Note: Reader Jennifer sent me a very kind and insightful e-mail after I originally posted this recipe (which called for gluten-free whole wheat crackers) letting me know that such a thing doesn't exists since it is made with wheat, which contains gluten. She is completely right and I've made changes to the recipe to reflect this. 

Gluten-Free Mac and Cheese
Recipe adapted from Cooking Light  

Ingredients
*1 1/4 cups quinoa (or other gluten-free pasta) elbow macaroni pasta
*1 cup 1% milk
*2 tablespoons all-purpose flour
*1 teaspoon Dijon mustard
*1/4 teaspoon paprika 
*3/4 cup shredded sharp white cheddar cheese
*1/2 cup shredded gruyere cheese 
*1/2 teaspoon salt
*1/8 teaspoon black pepper
*Crushed gluten-free crackers (optional)

Instructions
*Cook pasta according to package instructions. Drain and set aside.
*Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat for 2 minutes or until mixture is thickened, stirring constantly. Add in the mustard, paprika, shredded cheddar cheese, salt and black pepper. Stir until the cheese is melted and mixture is smooth. Remove from heat.
*Add pasta to the cheese mixture and stir gently until evenly coated. Spoon pasta mixture into four ramekins. Top with crushed crackers, if desired.
*Preheat broiler. Broil mac and cheese for 1 minute. Remove from heat and serve immediately.

Happy cooking!

Madison

Sun-dried Tomato and Asparagus Pasta Salad

Thanks for all your kind words and support about our race. I'm already searching out my next race. Joey, on the other hand, is taking a few steps back from distance running and is going to focus on shorter runs paired with lots of lifting and agility workouts.

Races aside, we are in full-on wedding mode over in this neck of the woods. Tomorrow is my last day of work before the wedding, and my family starts arriving in town tomorrow, too. I'm so excited to spend a few days with my mom, dad, Andrea, my little sisters among other family members before the wedding day arrives.

But amid the craziness, a girl's gotta eat, right? My mom and I made this tasty and off-beat pasta salad last week, inspired by Food Network's 'Mix and Match Pasta Salad' article. To be quite honest, the combination of ingredients was fun and tasty, but the Creamy Parmesan Dressing was anything but rich and complex. So we did our thing and dressed it up a bit with the addition of Greek yogurt, balsamic vinegar, dried dill and a little olive oil for a thinner consistency.

Thank goodness there is plenty of summer left to make this again and again.

A serious dose of wedding updates coming up soon!

Sun-dried Tomato and Asparagus Pasta Salad

Ingredients
Pasta Salad
*1 lb. fusilli pasta, cooked according to package directions, drained and rinsed under cold water and drained again
*2 cups steamed chopped asparagus
*3 ears of cooked fresh sweet corn kernels
*1 cup sun-dried tomatoes in oil, drained and chopped

Dressing
*1/2 cup 2% Greek yogurt (plain)
*1/2 cup sour cream
*1/3 cup olive oil
*3 tablespoons balsamic vinegar
*1/8 cup freshly squeezed lemon juice
*1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
*1 garlic clove, minced
*1 1/2 cups shredded Parmesan cheese 
*Salt and pepper to taste

Instructions
*Place cooked pasta in a very large bowl along with the asparagus, corn and sun-dried tomatoes.
*In a small mixing bowl, combine all the dressing ingredients. Stir until well combined. Pour mixture atop pasta mixture in larger bowl. Toss or stir until well-combined. Refrigerate for at least 30 minutes to an hour before servings. Makes 8 to 10 side-dish servings

Happy Cooking!

Madison

Brown Butter Angel Hair Pasta

Note: In light of the recent tragedies in Japan, I am thinking of putting together a virtual bake sale with the proceeds going to disaster relief. If this is something you would be interested in participating in, please send me an e-mail (madisonjanemayberry@gmail.com) so I can gauge interest. 

Daylight savings time and a hectic week are really cramping my photo schedule. So instead of bathing my recipes in morning light, I'm photographing my recipe under artificial light in my pajamas at 5:45 in the morning. It's a glamorous life, indeed.

But if you can manage to look past the bad lighting, this recipe is a true gem. Ever since reader Colleen said her favorite comfort food was spaghetti with Parmesan cheese and bread crumbs, I had the idea for this pasta on my mind. Pasta, dressed with a delicate, savory browned butter sauce. Peppered with notes of sage and salty Parmesan cheese.

Health food? No. A divine indulgence? You better believe it.

Brown Butter Angel Hair Pasta
Be careful not to over brown the butter. A couple more minutes after the butter is melted should be enough to give you the flavor and color you're looking for. 

Ingredients 
*2 oz (1 serving) angel hair pasta
*3 Tbsp. salted butter
*Kosher salt
*1/8 tsp. rubbed sage
*Grated Parmesan cheese

Instructions
*Prepare pasta according to package directions. Drain and keep warm.
*In a small saucepan, melt butter over medium-low heat. Once melted, continue to cook, swirling frequently, until butter begins to brown and turns a light amber color, about 2 to 3 minutes. Remove from heat and stir in salt to taste, the sage and 1/2 tsp. Parmesan cheese. Stir to combine.
*Pour butter sauce over pasta and sprinkle with additional Parmesan cheese and kosher salt, if desired.

Happy cooking!

Madison

Freezer Lasagna for Two

Tonight I'm posting something unlike anything I've posted in the last 10 months. You see, as most of you know I have been a vegetarian for almost a year, meaning the recipes containing meat on Espresso and Cream have all but disappeared. What hasn't changed during this time is Joey's love for beef, chicken, pork and the like.

Most of the time when we're together, we find some sort of compromise. When we eat out, the places we frequent are those with options that are both friendly to my diet and appealing to him. Ethnic restaurants are great for that very reason. And when I cook for us, meat is usually a side-dish to whatever meal we are having. A few grilled chicken breasts here, some meat sauce there, a veggie burger for me - a real burger for him.

Fact: During our marriage counseling, when asked what type of food we would be eating as a married couple Joey responded (on his own prompting) "flexitarian." I was so proud.

So even though I may not be eating meat, it is most certainly being consumed by the man I love. That said, I thought that for my upcoming trip I'd fix him something special to keep in the freezer on the nights I'm not around. So, my friends, I give you Freezer Lasagna for Two (aka: Lasagna for Bachelors, Fiancées, and Helpless Husbands).

Freezer Lasagna for Two
(Printable Recipe)

Ingredients
*1 tablespoon olive oil 
*2 shallots, chopped
*2 cloves garlic, minced
*1 lb. ground pork or beef
*1 tsp. Italian seasoning
*Salt and ground black pepper 
*6 no-boil lasagna noodles
*1 (15-oz.) container whole milk ricotta cheese
*1 large egg, lightly beaten
*1 medium zucchini, thinly sliced
*1 1/2 to 2 cups marinara sauce

*2 cups shredded mozzarella cheese
*Chopped fresh tomatoes (optional) 

Instructions
*In a large skillet, heat oil over medium-high heat. Add in the shallots and garlic. Cook 2 minutes, stirring frequently. Add in ground pork or beef and cook until browned, stirring frequently and breaking into small pieces. Remove from heat and stir in the Italian seasoning. Sprinkle lightly with salt and pepper.
*Lightly grease three miniature disposable loaf pans. Place 1 no-boil lasagna noodle in the bottom of each pan.
*In a small bowl, stir together the ricotta cheese and egg until well combined. Spread some of the ricotta mixture atop each of the noodles in a thin even layer, followed by some of the zucchini, marinara sauce, pork mixture and cheese. Repeat with remaining ingredients one more time.
*At this point, you can either cover the lasagnas with aluminum foil and freeze until ready to use. Or, preheat the oven to 375°F and bake for 30 minutes, or until cheese is bubbly and lasagna noodles are soft. Top with fresh tomatoes, if desired.
*If you do decide to freeze the lasagnas, thaw them in the refrigerator before use and cook as instructed above.

Happy Cooking!

Madison

Zucchini Spaghetti and a Winner

 

Happy Monday, everyone! First things first, let me say how much I loved hearing you all talk about what you're thankful for. Each and every time I read one of your comments it brought a smile to my face and made me think a little more about being thankful in my own life. I really do have the world's best readers. 

Secondly, a big congrats is due to Courtney Hughes, the winner of the Trader Joe's Peanut Flour giveaway! Courtney, I'll be getting you your gift over the holidays! :)

After last week's confession about how very little cooking I had been doing, I decided to get back in the kitchen and make myself something worth eating - and sharing. This meal actually graces my table quite often, when I am craving pasta but know I need to eat a few more servings of veggies. 

The key to making this dish is to have a julienne peeler. If you don't have one, it's pretty much the best $9 investment you could make and a great gift idea for the hard-to-shop-for cook in your life. And the zucchini? Pretty much the best veggie to put it to use on. In both taste and texture, it's amazing how similar the zucchini tastes to al dente pasta. 

Another bonus is the speed at which this dish comes together. For people like me, who are ravenous at the end of the day and can't wait for dinner, it's the perfect solution all around. Monday night dinner dilemma solved. 

Zucchini Spaghetti 

(Printable Recipe)

Ingredients

*2 medium zucchini, peeled into strips with a julienne peeler

*1/2 to 1 Tbsp. olive oil

*1/4 tsp. salt 

*1/4 tsp. black pepper

*1/2 cup marinara sauce 

*2 Tbsp. grated Parmesan cheese or shredded cheese of choice 

Instructions

*In a medium skillet, heat oil over medium high heat. Add the zucchini to pan along with the salt and pepper and toss to coat. Cook, stirring frequently, 3 to 4 minutes, until zucchini is soft but still has a bit of crunch. 

*Add in the marinara sauce and cook 1 minute more, until marinara sauce is heated through. 

*Transfer to bowl and top with cheese. Serve immediately. Serves 1 as a main dish serving or 2 as a side dish. 

Happy Cooking!

Madison

Quick Spinach Manicotti

If you are anything like me, you're a little crunched for time. Whether you're a mom trying to meal-plan for the week, a student preparing for finals or an editor planning a wedding - time is tight.

During the weeknight, after a trip to the gym and a shower, I rely on meals like this. It's enough to feed a family one night or a couple people for multiple nights. Me? I ate my way through this over the course of a week since I have no problem with eating the same thing night after night. And, like lasagna, it tastes better the second and third times.

And did I mention this dish is easy? Cook the pasta, stir together the ricotta and chopped spinach, fill the pasta, top with marinara and bake. Paired with a side salad this meal may very well get me through the winter. 

Quick Spinach Manicotti
From Martha Stewart's Everyday Food 
(Printable Recipe)

Ingredients
*8 manicotti shells
*1 (15-oz.) container light ricotta cheese
*1 cup grated Parmesan cheese 
*1 (8-oz.) pkg. frozen chopped spinach, thawed and drained of excess moisture
*1/2 tsp. salt
*1/4 tsp. black pepper
*1 tsp. dried basil
*2 cups marinara sauce
*1/4 cup Parmesan cheese

Instructions

*Preheat oven to 375°F. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan and spinach. Season filling with salt and pepper.
*Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
*In a medium bowl, whisk together marinara sauce and oregano. Pour sauce evenly over shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

Happy Cooking!

Madison

Rigatoni with Pumpkin Cream Sauce

Wednesday night a craving for pumpkin hit me hard. It had been creeping up slowly, after weeks of seeing recipes for pumpkin french toast and pumpkin oatmeal pop up on some of my favorite blogs. And then there was the incessant talk about the return of Starbucks' Pumpkin Spice Latte that rang throughout the Twitter universe. Seems like I wasn't the only one who had pumpkin on the brain.

So when Wednesday's pumpkin craving hit me like a Mack truck, I figured satisfying it would be pretty simple, right? Run to the store, pick up some pumpkin, make something yummy. Not a chance.

When Target was out, I drove over to our midwestern grocery store chain, Hy-Vee, where I demanded to speak to the manager to inquire about why there was a large OUT OF STOCK sign where the canned pumpkin was supposed to be. Turns out, they were having a tough time getting pumpkin in the store and weren't sure when the next shipment would come in.

I made calls that night to WalMart Supercenters and a few other specialty grocers until I found a store that had Libby's canned pumpkin. Not wanting to risk missing out, I threw on presentable clothes and rushed over to retrieve seven 30-oz. cans of pumpkin, wet hair and all.

It was so worth the trip, if just to enjoy this pumpkin pasta. With a bit of tomato soup, ricotta cheese, and plenty of pumpkin puree, it proves pasta dishes can be creamy, delicious and healthy. If the combination sounds strange to you, you're in good company. Most of those I've fed pumpkin pasta to have balked at the thought, only to fall it love with it upon first bite.

Rigatoni with Pumpkin Cream Sauce
(Printable Recipe)

Ingredients
*8 oz. rigatoni pasta
*1 Tbsp. butter
*3/4 cup milk (I used 1% milk)
*3/4 tsp. salt
*1/2 tsp. black pepper
*1/2 tsp. rubbed sage
*1 cup canned pumpkin puree (not pumpkin pie filling)
*1/2 cup part-skim ricotta cheese
*1/4 cup tomato soup
*14.5 oz. can diced southwestern-style tomatoes, rinsed and drained
Grated Parmesan cheese (optional)

Instructions
*Cook pasta according to package instructions. Drain and keep warm.
*In a large skillet, melt the butter over medium heat. Add in the milk, salt, black pepper and sage. Cook, stirring often, until milk is warm but not hot, about 2 to 3 minutes.
*Add in the pumpkin and ricotta cheese, stirring until all ingredients are well-combined and the mixture is creamy. Stir in the tomato soup and continue to cook until mixture is hot but not boiling, about 2 to 3 minutes more. Remove from heat and stir in the diced tomatoes.
*Add pumpkin cream sauce mixture to pasta and toss to coat evenly. Divide among four bowls and sprinkle with Parmesan cheese, if desired.

Happy Cooking!

madison

Caramelized Onion, Spinach, and Shiitake Mushroom Pasta

I love weekends. I eat them up, every second of them. And though I can't say this is anything new, being in a long distance relationship has most certainly caused my weekend love to grow. Last weekend I ventured out to Illinois on a mission to spruce up J.'s apartment and make it feel a little bit more like home before he started life as a working man.

For someone who loves to take photos of food, I do a very bad job about taking my camera along anywhere besides the kitchen, meaning I have no fun before and after photos to share. The only photo I have is this one, taken before I left for Illinois, wearing these nerdy fake glasses that I'm convinced J. will grow to love if I wear them enough. Okay, so I have some serious doubts, but a girl can try, right?

Besides playing interior decorator for the weekend and wearing glasses that make me look like I need a pocket-protector and a calculator, we also cooked and worked on a few basics, like cooking broccoli, picking a healthy yogurt, navigating the frozen food section, and how to make my favorite peanut butter-brown sugar oatmeal for the mornings.

And while cooking for one on J.'s end might look a little different than dinner at my place on a Monday night, there is something nice about knowing we are both eating dinner at the same time, even when separated by miles and hours. Monday night dinner at my place looked like this and it was delicious. The ingredient list is short, and the toughest part of the whole process is being patient while the onions caramelize. It's pretty magical when you combine a little olive oil and some sweet onions in a pan and let them do their thing. After that, it's pretty much a toss-and-eat affair. Some spinach, shiitake mushrooms, and another drizzle of olive oil over a bed of whole wheat angel hair is my kind of supper.

Caramelized Onion, Spinach, and Shiitake Mushroom Pasta 
(Printable Recipe)
Ingredients

*4 oz. whole wheat angel hair pasta or regular angel hair (equal to two servings of pasta) 
*3 Tbsp. olive oil
*1 medium yellow onion, thinly sliced
*1/2 tsp. salt 
*1 cup Shiitake mushrooms, chopped
*1 cup spinach
Freshly ground black pepper
Additional olive oil

Instructions

*Cook pasta according to package instructions. Drain and keep warm until ready to use.
*In a large skillet heat 2 Tbsp. of the olive oil over medium heat. Add the onions and salt and cook, stirring frequently, for 10 to 12 minutes, until onions begin to caramelize and turn deep golden brown.
*Turn off heat. Add the mushrooms, spinach, and the remaining 1 Tbsp. olive oil. Stir for 2 to 3 minutes, until spinach begins to wilt and mushrooms are heated through.
*Divide the pasta between two bowls. Top with the onion mixture. Drizzle with additional olive oil and freshly ground black pepper.

Happy Cooking!

Madison

Sundried Tomato Pasta Salad

I am going camping. I'll say it again. I, Madison Mayberry, am going camping for the very first time in my 22 years of life. For those who only know me through this site, it may be hard to understand the humor in this, but for friends and family who know living, breathing, non-camping me, it is nothing short of earth shattering. To top things off, I am recovering from a 24 hour bout with food poisoning that left me curled up in a ball on my couch for the better part of Tuesday.

Once you finish laughing, your prayers would be greatly appreciated.

My camping companions for the weekend? J. and his family- all experienced campers. For the outdoor excursion, J. and I were asked to contribute a salad and some type of sweet. Initially, I jumped at the thought of bringing my favorite lettuce salad, but the prospect of trying to keep lettuce wilt-free, and bringing multiple containers for the ingredients and dressing seemed daunting. I'm no expert, but I think ease of transport and durability is important when camping.



Pasta salad won out because it actually seems to taste better after a couple days. The flavors become richer as the dressing settles into the pasta and there is no need to worry about bruising or wilting. And it's not just about being easy; this pasta is seriously delicious. It's sweet, salty, light, and summery - pretty much everything you could ask for in a pasta salad. When looking at this photo, you might notice the Asiago cheese is missing. Since I still have to transport the salad, I've left off the cheese so I can add it in at the last minute, but you can be sure the cheese will not be forgotten. 

I'm off to pack my bags and mentally prepare to camp. My camera is coming with, and you can be sure there will be photos upon my return. Wish me luck!

Sundried Tomato Pasta Salad
Adapted from The Pioneer Woman Cooks
(Printable Recipe)
Ingredients
Dressing:
*7 oz. jar sundried tomatoes 
*3 cloves garlic
*3 Tbsp. balsamic vinegar
*1 cup olive oil
*1 tsp. kosher salt
*1 Tbsp. dried basil

Salad:
*16 oz. corkscrew pasta
*1 pint cherry tomatoes
*1 cup freshly grated Asiago cheese

Instructions:
*In a food processor or blender, combine all the ingredients for the dressing. Blend for 2-3 minutes, until the tomatoes are finely chopped. Set aside.
*Cook pasta according to package directions. Drain and rinse with cold water until pasta is no longer hot.
*Place pasta and tomatoes in a bowl. Add the dressing and toss to coat. Top with the Asiago cheese. Serve cold.

Happy Cooking!

Madison

Meatball Monday and a Giveaway!

Without a doubt, Monday is not my favorite day of the week. I almost feel bad for Monday, because it's probably the most dreaded day of the whole week. So to perk up the week, I'm starting it off with a plate of meatballs and a giveaway!

First up, the meatballs. Blogging, I've come to realize, makes you a crazy person. What else would motivate someone to wake up and start making meatballs at 6:30 in the morning? Sure, I could have done this last night before bed, but is it any less crazy to make meatballs at 11 p.m.? By rolling these little bites of happiness in flour before adding them to the skillet, a tip I learned from The Pioneer Woman, you get a great crispy outside. And finishing it off by cooking the meatballs in the skillet with the pasta sauce and red wine imparts tenderness and great flavor the both the meatballs and the sauce.

Second, the giveaway! As a thank you to all my wonderful readers and to start off the week on a good note, I will be giving away a year's subscription to Martha Stewart's Everyday Food magazine. If you haven't checked out this little mag, you should! It's filled with fun, fast recipes, and the smaller size is perfect for taking along when grocery shopping.

To be entered for a chance to win, send me an e-mail (madisonjanemayberry@gmail.com) with the word 'Giveaway' in the subject line and your name in the body of the e-mail by Wednesday, March, 3rd, at 7 p.m. I will randomly select a winner and announce it here on Thursday, so get e-mailing!


Ingredients:
*2 slices sandwich bread, ripped into small pieces
*1/4 cup milk
*1 lb. ground meat (turkey, beef, chicken, pork or a combination of your choice)
*1 egg
*2 Tbsp. red wine (may substitute grape juice or chicken/beef broth of desired)
*1 tsp. kosher salt (or 1/2 tsp. regular salt)
*1/4 tsp. black pepper
*1 Tbsp. Italian seasoning
*1/4 cup flour
*4 Tbsp. olive oil
*1 (24-oz.) jar pasta sauce
*1 cup red wine (may substitute low-sodium chicken/beef broth if desired)

Instructions:
*In small bowl, mix together bread and milk. Set aside.
*In large bowl, combine ground meat, egg, 2 Tbsp. red wine, salt, pepper, and Italian seasoning. Mix with hands until ingredients are well combined. Form meat mixture into 18-24 balls. Roll each meatball in the 1/4 cup flour to coat.
*In large skillet (choose one that has a lid for later) heat 2 Tbsp. olive oil over medium heat. Add half the meatballs to skillet and cook, 3 minutes per side or until golden brown on both sides. Remove meatballs from the skillet and transfer to a plate. (Note: meatballs will not be cooked through at this point.) Add 2 Tbsp. more olive oil to skillet and cook remaining meatballs as before. Transfer second batch of meatballs to plate with first half.
*Add pasta sauce and red wine (or broth) to skillet; stir to combine. Add meatballs to skillet. Cover and cook, over medium low heat, 10 minutes, or until meatballs are cooked completely through. Remove from heat. Serve over pasta and top with Parmesan cheese.

Happy Cooking!

Madison

Green Goddess Pasta

There's something undeniably sexy about pasta of any and every sort. In my opinion, it's the sexiest of all foods, far surpassing the usual suspects: oysters, caviar, champagne. Maybe it's because for me pasta has always been a bit of a 'forbidden' food. But truly, pasta can be delicious and healthy. Case in point? Green Goddess Pasta.

The base of this dish is 100% whole wheat spinach pasta, but any pasta would work just fine. One of my favorite tricks for stretching pasta is adding a bit of zucchini to the mix. Long, thin strips of zucchini made with a vegetable peeler, then sauteed in a bit of olive oil and tossed in with the pasta adds a mix of textures and tastes, and is a great trick for getting picky eaters to consume some extra veggies.


But the real star of this dish is the sauce. I've posted before on pesto made with a broccoli base. Growing up in a small town where fresh herbs cost an arm and a leg meant pesto was more a luxury than a staple, so using broccoli as the base makes it affordable for everyone. This version of broccoli pesto is adapted for pasta with a creamier texture and a bit more milk added in, serving as a luxurious sauce disguising how truly healthy it is. The amount given in this recipe is enough to serve 4-6 plus leftovers - meaning I have a lot of broccoli pesto sitting in my fridge.

Ingredients
*2 heads broccoli florets, steamed
*2 Tbsp. grated Parmesan cheese
*1 tsp. salt
*1 Tbsp. dried Italian seasoning
*2 cloves garlic, chopped
*1/4 cup slivered almonds
*1/2 tsp. black pepper
*2 Tbsp. olive oil
*1/2 cup milk (I used skim)

Instructions
*Combine all the above ingredients in a food processor 2-3 minutes, scraping sides twice. Pesto will be almost smooth, with slight texture.
*Toss pesto with 1 lb. of spinach pasta or other pasta of choice. Add additional milk of a creamier texture is desired.

Happy Cooking!

Madison