Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Prepared by Theresa

Ingredients:

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature (I used part-skim)
• 1/2 cup mascarpone cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
2. While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
3. Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

Pink Champagne Cake

Prepared By Theresa

Notice the "Mommy's Time Out" bottle of wine on the table :)

The night couldn't have ended any better with this delightful Pink Champagne Cake. This cake would be wonderful for Valentine's Day, Baby Shower, Bridal Shower, Easter, a special birthday, etc. It is light and fluffy and just delightful to look at (and of course eat!).

Cake:

• 1 Duncan Hines Classic White Cake Mix (without pudding in the mix)
• 1 1/3 Cups Pink or Rose Champagne
• 2 Tablespoons Vegetable Oil
• 3 Large Egg Whites
• 3 Drops of red food coloring
• Champagne, chilled (pink, white, sweet, or dry)

Note: Beringer's Sparkling White Zinfandel was used when making this.

Directions--Cake

1. Prepare cake mix according to instructions substituting the champagne for the water. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor.
2. Tint with red food coloring to a soft pink, use a drop at a time, about 3 drops.
3. Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!

Creamy Champagne Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup champagne
• 1 tablespoon vanilla
• Pinch of salt
• 3 - 4 cups additional powdered sugar

Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar; add ¼ cup milk, 1/4 cup champagne, salt, and 1 TB vanilla. Add red coloring till pink color, again slowly add a drop at a time till color you want. Beat in remaining cups powdered sugar till you can spread it or is consistency you want.

Frost completely cooled cake.

Enjoy!

Chicken Fajitas

Prepared by Theresa

Recipe Coming Soon...