For the first time, The Law Student’s Cookbook will be hosting Presto Pasta Nights! I am very excited about doing this and seeing all the delicious pasta dishes that you guys share!
With the mass amount of tomatillos I currently have in my refrigerator, I will be finding a way to make some dish incorporating them with noodles. We’ll see how it turns out! I’m hoping it’ll taste good.
What types of noodle dishes are on your menus?
Share your pasta dish with Presto Pasta Nights!
Write a blog post about it, mention Presto Pasta Nights, and email me your URL to firstname.lastname@example.org by Thursday June 14th to be included in next Friday’s roundup. If you don’t have a blog but have a pasta dish to share, you’re still welcome to join. Just send me an email!
A few weeks ago Matt and I bought some honey at the farmers market. It is a buckwheat honey, and while I have no idea what that means, it’s a very tasty honey. Because of this I’ve been trying to include honey in my dishes. Sweet vegetable are my favorite kind of vegetables.
I served the carrots with Parmesan Tilapia, which I over peppered.
Honey Glazed Carrots
2 tbsp vegetable oil
1 lb baby carrots
1/2 onion, chopped
2 tsp Worcestershire sauce
1 tsp dried oregano
2 tsp garlic powder
salt and pepper to taste
3 tbsp honey
3 tbsp unsalted butter
1. Preheat oven to 325. Lightly grease the bottom of a 9×13 pan.
2. Toss the carrots with onion, and add Worcestershire sauce, oregano, garlic powder, salt, and pepper.
3. Bake for 45 minutes, or until tender. Add honey and butter, and stir until combined and melted.
* serves 5
* shared with Tuesdays at the Table, Tasty Tuesday Party, Tempt My Tummy Tuesday, and Delicious Dishes