Always up for a big bowl of rigatoni. Topped with delicious fresh mozzarella, broccoli, a store bought pesto sauce, and pumpkin seeds AKA pepitas. 

How is your Autumn going so far? Or are you still in Summer mode? We were ready to get all the Fall feels and then the weather flipped and we were at 90° for two days straight and now we have a couple of days coming up that are also going to be in the mid-80s. So although I'd like to say that we are totally in Fall mode we are not because the weather has decided that it's not ready to turn over yet. 

I am however ready to start making more comfort foods and this rigatoni is no exception. I don't think I ever tried fresh mozzarella until I was probably in my mid-30s and I have to say I can't believe it. Where have you been all of my life? 

We used to serve fresh mozzarella primarily with tomatoes, olive oil and a little bit of salt but now that I'm a little older my body dictates that I not eat tomatoes as often so this is a really good compromise. There still oil, there's still salt,  then you've got this crunch with the pepitas, and the fresh looking broccoli that gives it just a tiny bit of crunch. I try not to overcook it and let's not forget about the few little pieces of basil that really give this meal that little extra flavor that it craves.

You can easily make this the night before and serve for lunch the next day or for dinner the following day if need be. Might I say if you add a little bit of liquid to it and a little extra seasoning you could easily make this into a soup. i’m all about soup :)

Serves 4-6

INGREDIENTS

1 (16-ounce) package rigatoni noodles

1/4 cup green pesto 

1 head of broccoli head

8 ounces of fresh mozzarella torn into small bite sized pieces

1/2 cup roasted and salted pepitas

1/4 cup fresh basil chopped

salt and pepper to taste

DIRECTIONS

Cook pasta according to package instructions. Drain cooked pasta and place in a large bowl. Add pesto and stir to combine. Use pasta water to cook broccoli. Cook 4-5 minutes or until broccoli is a nice vibrant green. Do not overcook. 

This bow tie pasta with garlic butter sauce and parsley is a quick and tasty meal idea. The butter, fresh parsley, and fragrant garlic make a tasty sauce that coats the pasta perfectly. It's simple but classy, so it's great for busy weeknights or casual dinners.

Ingredients: 8 oz bow tie pasta. 4 tbsp unsalted butter. 4 cloves garlic, minced. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Grated Parmesan cheese for garnish optional.

Instructions: Cook the bow tie pasta according to package instructions until al dente. Drain and set aside. In a skillet, melt the butter over medium heat. Add the minced garlic to the melted butter and saut until fragrant, about 1-2 minutes. Stir in the chopped parsley and cook for another minute. Add the cooked bow tie pasta to the skillet and toss to coat evenly with the garlic butter sauce. Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Summer plans = backyard vibes, refreshing drinks, and food that makes you smile. This creamy pasta salad hits every note—cool, colorful, and ridiculously easy to love.

Perfect for picnics, BBQs, or just a chill lunch on your porch, it’s the kind of dish that disappears fast (and gets requested again and again).

Get the full recipe here 👉 https://primedrecipes.com/creamy-pasta-salad-recipe/

pesto is great but it never seems to be enough for me.

this is similar to a take on a dish i like to call “pasta alla fucking nothing” in which you boil a bunch of pasta before you know what you’re going to do and just kinda throw everything you’d expect to be in pasta into it.

nah.

red curry paste. 

also replace whatever milk you’re using with coconut milk