Lemon Parm Pasta
In our house, we love pasta year-round. So during the warm months, we swap out heavy sauces for lighter options. The kids like tossing in whatever ingredients we have on hand ... but lemon is a definite must here! This yummy dish can be a vegetarian entrée, and it’s also a great side to chicken, pork, fish, or shrimp.
6-8 Servings
INGREDIENTS
| 1 | pound pasta (any variety you prefer) |
| 3-4 | tablespoons extra virgin olive oil |
| Zest and juice of 2 lemons (about 2 tablespoons of zest and ½ cup or so of juice) | |
| ½ | cup grated Parmesan cheese (plus more for garnish) |
| ½ | cup chopped parsley (plus more for garnish) |
| Salt and pepper |
DIRECTIONS
STEP 1: Bring a large pot of water to boil over medium-high heat. Add the pasta and cook to al dente (about 6 or 7 minutes).
STEP 2: Drain the water from the pasta and immediately add other ingredients.
STEP 3: Toss in the olive oil, lemon zest, lemon juice, Parmesan cheese, parsley, and a pinch of salt and pepper.
STEP 4: Serve immediately with a little more zest, cheese, and parsley to garnish.
Butternut Squash Mac and Cheese
I’m always looking for ways to add butternut squash or pumpkin to our family’s dishes. I love the flavor, and I also love the extra boost of veggies — with all those good vitamins — for my kiddos. The other night, we made this Butternut Squash Mac and Cheese for dinner along with some brisket, and it was a huge hit!
4-6 Servings
INGREDIENTS
| 1 | pound short-cut pasta (I use shells) |
| Extra virgin olive oil | |
| 1 | shallot (or red onion), diced |
| 2 | tablespoons flour |
| 1 | cup milk |
| 1 | (10-ounce) package thawed and pureed butternut squash |
| 1 | cup Cheddar cheese, shredded |
| ½ | cup Parmesan cheese, grated (plus a little extra for garnish) |
| About 4 tablespoons fresh thyme, roughly chopped | |
| Salt and pepper |
DIRECTIONS
STEP 1: Bring a large pot of water to a boil over medium-high heat and add the pasta. Cook until al dente (about 6 or 7 minutes).
STEP 2: Meanwhile, in a large saucepan over medium-high heat, sauté the shallot in about 2 tablespoons of olive oil and a pinch of salt and pepper for about 3 minutes or until tender. Add another drizzle of olive oil.
STEP 3: Whisk in the flour and cook about 1 minute.
STEP 4: Whisk in the milk.
STEP 5: Continue to whisk the mixture about a minute.
STEP 6: Whisk in the pureed squash.
STEP 7: Continue whisking mixture over medium-high heat until the sauce thickens (it takes a couple of minutes).
STEP 8: Once the sauce is thick enough to coat your spoon, whisk in the Cheddar and Parmesan cheese along with the thyme.
STEP 9: Drain the water from the cooked pasta and pour the squash mixture on top of the pasta.
STEP 10: Serve immediately and garnish with a little extra Parmesan and thyme.
If your sauce starts to thicken a bit too much, just whisk in a bit more milk until it reaches a nice mac and cheese consistency. 
PHOTOS: COURTESY OF SHAY SHULL
A FAMILY AFFAIR
Kids in the kitchen? In your kitchen? Sounds like a recipe for disaster, right? It doesn’t have to be. Cooking meals can be an awesome time for bonding with your little ones and instilling in them your love for family and food. This unique cookbook will encourage you to celebrate every messy minute in the kitchen with your children as you teach them cooking basics, create kid-friendly food they’ll enjoy eating, and have a whole lot of smiles and laughter doing it.
