bavette with shrimp, broccoli, tomatoes, and basil

Still not sure what to make for dinner this evening AND you're in a hurry? Here's an easy, healthier, updated version of shrimp scampi that I threw together for myself today. From start to finish, this meal can be put together in only 20 minutes---another win! :-)

Ingredients, per serving:

• Olive oil, 1-2 T
• Garlic, 2 cloves finely chopped*
• Broccoli, 1 cup chopped into florets and lightly steamed (in a microwave is easiest)
• Tomato, 1 medium chopped
• Shrimp, 6 large peeled
• Basil, handful torn into pieces
• Bavette (or other flat, long pasta), 1 serving size (enough to stand on top of a quarter is my personal gauge)

One of the reasons I love pasta for quick meals is that while I'm waiting for the water to boil, I prep all the veg and other ingredients. Then while the pasta is cooking, I can turn my attention to the saute pan. :-) In this case, after I've started the bavette, I add the garlic to the olive oil and cook for a minute or two on medium heat, until the garlic is light gold.

*If you are not a garlic fan, feel free to cut the amount used to just a clove, or even half a clove per person. We are big garlic fans, and in all truthfulness, I would probably use 3 cloves if making this just for myself. :-)

Next add the chopped tomato, broccoli, and shrimp and saute, stirring frequently and adjusting heat, if necessary. Take care not to burn the garlic because it will give the dish a bitter taste (says someone who has learned from experience!). Remove from heat when shrimp have turned pink and cover. Drain the pasta and toss with other ingredients; let it sit for a minute before dishing up. Sprinkle with the torn fresh basil, and enjoy!

orecchiette with artichokes, tomatoes, spinach, and feta

For each Wednesday, aka "hump day," I am going to feature a "fast & furious" recipe that you can throw together in less time than waiting for the pizza delivery. A well-stocked pantry is a lifesaver, and I am currently putting together an autumn larder "must have" list to post in the next week or two.

In the meantime, here's a quick and easy family favorite. Ingredients:

• Orecchiette, the lovely "little ear" pasta
• Olive oil, 2 T
• Garlic, 3 cloves finely chopped
• Red pepper flakes (optional), 1/2-1 t
• Tomatoes, 2 medium chopped
• Artichoke hearts, 4/person quartered (canned are OK)
• Spinach leaves, 2 cups torn in medium-sized pieces
• Feta cheese, crumbled or cubed for topping

Prepared the vegetables and cheese while waiting for the pasta water to boil. After adding the pasta to the water, heat the olive oil to medium and add the garlic and red pepper flakes. Saute for just a minute or two. Be careful not to let the garlic brown---you just want it to be golden. Add the tomatoes and artichoke hearts, stir occasionally, and saute for about 5 minutes. Throw in the fresh spinach, and allow it to wilt while you drain the orecchiette. Add the cooked pasta to the vegetables, stir, and remove from the heat. Cover, and let sit for a minute or two. Dish up, and sprinkle with the feta.  Enjoy!