Hey there folks!
Those of you who have been following the chronicles may have noticed the website change. I decided that it was time to take the blog to a slightly more legit forum…no offense tumblr. Welcome to the chronicle’s new home…wordpress. I uploaded the previous posts onto the new site too. Moving on.
I didn’t have much going on in the kitchen this past week. I went to Chicago for the weekend and didn’t get a chance to go grocery shopping. No food=no cooking.
Last night a friend and I decided to have a low key Friday, so we got together and made dinner. We ended up making a super tasty pasta dish and a yummy dessert…plus it was healthy. Score. I found a recipe for Baked Butternut Squash Pasta with Ricotta and Toasted Walnuts. Yum right?
I made some substitutions, mainly to use Libbys canned pumpkin instead of the squash. It saved a TON of time and we were able to use the left over pumpkin for desert.
Here is the recipe real quick:
20 oz canned pumkin
1/3 c parmesan cheese
1 1/4 c skim milk
2 tbsp flour
3 tbsp walnuts
1/2 c part skim ricotta cheese
20 oz whole wheat pasta
spices (garlic, italian herbs, salt, pepper)
Step one: cook the pasta.
Step two: heat the milk, flour, and spices in a sauce pan until thickened. Add pumpkin.
Step three: Mix in the pasta. Dollop the ricotta on top, sprinkle walnuts and top with parmesan cheese.
Step four: bake for about 20 mins until golden brown on top.
We had bought some fresh strawberries and raspberries and fat free Cool Whip for dessert. But we stepped it up even more. My friend had a box of Guilt Free Brownies, so we used the remaining canned pumpkin (secret trick to making things healthier) to the brownies and baked’em up. The end result was hot from the oven chocolate brownies with fresh fruit and Cool Whip.
Overall great way to relax on a Friday night with friends.