A Spring Break and Pasta with Artichokes and Sun Dried Tomatoes

Last Wednesday we packed up the truck and headed north to Killington, Vermont for a much needed spring break. The kidadults were off from school, I had no cooking gigs and TBHITW squeezed out a few days of rest from his non-stop work schedule. (yeah, right.. he took calls from the slopes, but that's another post)

Ah. Spring Skiing.

Sun, Snow and temperatures in the 70's.

Here I am enjoying the freedom of warm weather skiing without the cumbersome coat, ski pants, hats and scarves of typical winter downhilling.

NOT. I mean, who doesn't wear a helmet these days?

But I do remove the lining from my coat and (gasp) go without long johns. (and we do wear helmets, we just removed them for the photo op)

We rented a small condo slope side and enjoyed uncrowded lifts, warm sun and incredible conditions. And if you ask the 16 year old kidadult, great views. ahem.

One of my favorite things about family vacations is long, leisurely dinners. Because all things food fall to me, I usually plan half our meals out at casual, local, innovative restaurants.

And the other half as eat-in, easy, yet delicious dinners around a big dining room table filled with stories of the day's adventures. Someone will toss the salad while someone else will slice the bread. TBHITW will fix us a cocktail and I will make the main course.

Wait, that's in a dream I once had. Reality: I make the salad, slice the bread, make some cocktails and cook the main course while the family asks 400 times if dinner is ready yet because they are starving.

Anyway, these are the memories I cherish as a family. All of us healthy, tired from a physically exhausting day spent outside, hungry (with true hunger) and together, enjoying good food and happy times.

This recipe will feed a crowd of hungry adventurers as well as satisfy the gourmond in you and you can toss the salad, slice the bread AND make a cocktail without wearing yourself out.

Pasta with Artichokes and Sun Dried Tomatoes: serves 6

1 medium onion, diced

3 tablespoons olive oil

2 garlic cloves, minced

1/2 cup sun dried tomatoes, sliced

1 (15 1/2) ounce can artichoke hearts (8-10 count) drained and halved

1 teaspoon dried basil (or 2 teaspoons fresh)

1 tablespoon fresh parsley, chopped

1 can (13-ounce) chicken broth (low salt)

1/2 cup dry white wine

1 tablespoon flour

1 pound penne rigate pasta

grated romano cheese to taste

Saute onions in olive oil until soft and translucent. Add garlic and saute another minute, just until fragrant and soft. Add sun dried tomatoes and artichokes, basil and parsley and cook 3 minutes. Add chicken broth and wine. Bring to a boil. Reduce heat and simmer about 15 minutes. Dissolve flour in 1/4 cup cold water. Bring sauce back up to a boil and whisk into sauce. Reduce heat and allow to simmer and thicken.

Meanwhile, cook pasta according to package directions. Drain and add pasta to sauce, cook and stir for 2 minutes. Turn out in large bowl, sprinkle with grated romano cheese and serve.

I serve a crusty loaf of hot Italian bread and a simple romaine salad on the side.

What are some of your favorite vacation memories?

The Important Stuff and Penne with Shrimp and Tomatoes

I've been busy doing some very important stuff.

Chatting with Grandlittle #1

Baking with Grandlittle#2

Here is a healthier alternative to spaghetti and meatballs:

Whole Wheat Penne with Shrimp and Fresh Tomatoes (serves 4)

1/2 box whole wheat penne

1 pound large shrimp, peeled, deveined and dried on paper towels

2 cloves garlic, minced

1/3 cup white wine (or chicken or vegetable broth)

2 tablespoons tomato paste

10 black olives, sliced

1 tablespoon capers, rinsed

2 teaspoons thyme, minced

2 teaspoons parsley, minced

1 tablespoon plus 1/2 tablespoon extra virgin olive oil, divided

4 medium roma tomatoes, deseeded, then rough chopped

Put a large pot of salted water on to boil. Cook pasta according to package directions to the al dente stage.

While the pasta is cooking, heat 1 tablespoon olive oil in large saute pan and add shrimp.

Saute over medium heat until curled and pink on one side, about 2 minutes, turn and continue to cook until almost cooked through.

Throw in the garlic, capers and black olives. Add the wine or broth and stir in the tomato paste. Saute for about 2 minutes to combine flavors. Add the tomatoes and herbs and saute until just heated through, tossing all about.

Drain the pasta, drizzle with the remaining olive oil, toss the shrimp/tomatoes over pasta and serve. Pass some shredded parmesan or romano cheese on the side.

A Cook's Notes: Have you seen the tubes of tomato paste yet? So convenient. Just squeeze out the amount you need and store the tube in the fridge. An idea whose time has come!!