Farmers Market Pasta

Pasta has a reputation for being a heavy, carb-overloading, cheat-meal. But, it doesn’t have to be! This light, refreshing dish breaks through the confines of pasta barriers. It will leave you satisfied, but not overly stuffed!



Pasta Puttana‘s Fiery Red Chile handcut¬†tagliatelle (Spinach pasta is a tasty substitute. Just add crushed red pepper flakes or chili pepper paste to get the kick!)

2 tbsp. freshly squeezed lemon juice

2 tbsp. extra virgin olive oil

Freshly cut arugula

Salt & pepper to taste



Chiffonade your fresh arugula

Follow the package directions to boil the pasta. Fresh pasta cooks quickly!

Strain pasta.

In a small prep bowl, whisk together the lemon juice, olive oil, salt & pepper.

In a serving bowl, gently combine the pasta, arugula, and dressing.


Farmers Market Pasta

Farmers Market Pasta



Mom’s Chili

Nothing beats a hot pot of my mom’s chili in the fall/winter. But, who am I kidding? I eat it year round. This is a (slightly) adapted version of the chili I grew up on.


1 1/2 pound of ground round- I use sirloin, not because it’s leaner, just because I’m lazy about straining.

1 medium onion

1 can of kidney beans (the size depends on how bean-y you like it)

1 28 oz can of diced tomatoes

1 15 oz can of whole tomatoes- I cut them into quarters to have some larger tomato chunks. I strongly suggest you not wear white during this process- lesson learned.

1 can tomato paste

Chili powder, oregano, salt, and pepper to taste (I also add cumin)

1 cup of water

1 bay leaf


Brown meat and onion, drain fat (again, I’m lazy). Dump everything else in a pot. Add the meat and onion and simmer four an hour or so. Taste periodically to adjust flavors. If you have a crock pot (yet, another sign of my laziness) then you don’t have to brown the onions, just the meat. I plug it in before work and return to an apartment filled with the scent of chili! Love that.

Thanks, Mom!