Angel Lush Cake

Angel Lush Cake

Ingredients:
1 can (20 oz) crushed pineapple in juice, undrained

1 pkg. (4 serving) Jell-o vanilla flavor pudding (fat free)
1 C Cool Whip Lite
1 (15-ounce) bakery round angel food cake
1 C mixed berries

Directions:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix and pineapple. Gently stir in whipped topping.

2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.


Notes:
This is amazing! And so easy to make!! Very fresh and light, and it was perfect to end our Easter meal.

Pasta with Asparagus, Pancetta, and Pine Nuts

Pasta with Asparagus, Pancetta, and Pine Nuts

Ingredients:
8 oz uncooked cavatappi pasta

1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp minced garlic
3 Tbsp pine nuts
2 oz diced pancetta
2 Tbsp fresh lemon juice
2 tsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 C (1 ounce) crumbled Parmigiano-Reggiano cheese

Directions:
1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
4. Increase oven temperature to 475°.
5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Notes:
Everyone really liked this. It was a tad salty for my taste with all the kosher salt and the pancetta, but since we added a little more pancetta than the recipe called for, that might have been our fault. Very tasty overall and we'll definitely be making this again.

Pasta with fresh tomatoes, basil and chicken

Pasta with fresh tomatoes, basil and chicken
Ingredients:
2 boneless, skinless chicken breast halves (1/2-3/4 lb)
3 ripe tomatoes, seeded and chopped
2 garlic cloves, minced
2 T fresh parsley, chopped
2 T fresh basil, chopped
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
2 T fresh lemon juice
1 T olive oil
6-8 oz uncooked linguini
1/4 C shredded Parmesan cheese

Directions:
1. Using the flat side of a meat mallet, pound chicken breasts to a 1/2-inch thickness. Season chicken on both sides with salt and pepper. In a large heavy skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add chicken and sear until well browned on both sides and cooked to an internal temperature of 170F, about 5 minutes per side.
2. In a second skillet, heat one tablespoon of olive oil, simmer the tomatoes, garlic, parsley, basil, sugar, salt and pepper over low heat, stirring constantly until sauce is cooked. Add lemon juice until heated. Toss cooked chicken into the sauce. Keep warm.
3. Cook linguini according to package directions. Spoon sauce over hot linguini and sprinkle with cheese. Serves 2

My notes:
We all loved this one. It was so fresh and just tasted like spring. We'll definitely be making this one again. :)