I've admitted before that I wish I were a better, more adventurous cook, but I most certainly did not goof up a simple recipe on Thursday night. (And it was not the really easy chicken-and-rice-in-a-dish-pop-it-in-your-oven-and-you're-done recipe that comes on the back of the Cream of Chicken soup label. Nuh-uh.)
And in no way was I apprehensive about attempting another new recipe on Friday.
Nope. Not this chick.
I most certainly did not go out of my way while on the way home from Nick's swimming lessons to hit the Micky D's drive-through. Cuz that would be silly, seeing as that I had previously decided I'd try this super-easy, four ingredient, open a few cans and you're halfway done recipe.
It did not require a phone call from the Hubby who sounded all disgusted at the thought of eating MORE fast food to make me groan in frustration and hightail it home. (I most certainly did not squeal my tires while speeding away from McDonald's, either. Despite what my children shouting, "MOMMY! DO IT AGAIN!!!" may lead you to believe.)
But that recipe? Was not bad.
Oh, OK, I can't keep up with this "not me Monday" stuff, cuz the pasta I made was sooo good. And easy. And my kids asked for more.
I'm doin' a little happy dance over here. I was so pleased to come across this 'Fetuccini Delight' recipe especially seeing as it's Lent and if you're Catholic, you know how hard it can be to keep things interesting on Fridays! (And if *I* tell you its easy, and *I* didn't screw it up - you know it'll rock your socks.)
Of course, I'll share:
1 (6 ounce) package fettuccine
2 (14.5 ounce) cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano or 2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
Cook pasta according to package directions; drain. In a large skillet place the undrained tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
Stir in pasta and basil; heat through.
Sprinkle each serving with Parmesan cheese.
That's it. You're done.
I'll admit, I improvised. I didn't have fetuccini noodles at home, but tons of spaghetti, so I used those. I think you could use just about any kind of pasta. I also had one can of each of the Red Gold tomatoes listed -- mmmmm nummy! If you click on over to the Red Gold site, you'll see they suggest trying different types of cheese if you're more adventurous, and I didn't have fresh basil, so I used far less of the dried stuff. Was still good.
Now, who failed at Not Me Monday? Not me.
(For more recipe ideas, check out Mouthwatering Mondays at A Southern Fairytale.)