Zucchini and Tomato Capellini

 

This fresh pasta dish is a burst of summer flavor and it's so simple but totally delicious.  Fresh zucchini and cherry tomatoes are the perfect combination when sauteed in a buttery garlic sauce.  This dish uses just a handful of ingredients and can be ready to enjoy in under 30 minutes. The addition of fresh basil takes this dinner over the top!

You'll need:

1 stick of butter
3 zucchinis sliced into rounds
2 cloves of minced garlic
1 lb cherry tomatoes 
1/2 cup of freshly chopped basil
1 lb capellini pasta (angel hair pasta works too)

Salt and Pepper to taste

1 hearty pinch of Red Pepper Flakes (optional)

Shredded Parmesan Cheese (optional)

Add the pasta to boiling water and let it cook until almost tender, Reserve the pasta water.

Melt 5 tablespoons of butter in a large skillet.  Add the zucchini and cook on both sides until the slices start to brown.  Add garlic and then the tomatoes.  Season with salt and pepper and let that cook over medium low heat until the tomatoes start to burst and get saucy.  Add 1/4 cup of the basil and combine.

Transfer the pasta with tongs into the skillet of vegetables and add the remaining butter to the skillet.  You may need to add some of the pasta water for consistency.  When the pasta is cooked serve the dish with the remainder of the fresh basil sprinkled on top.  I had some Parmesan Cheese on hand and I sprinkled it on top - LOVED it - hope you do too!

Breakfast Berry Croissants

 

This is one of the easiest and prettiest dishes I've made in some time!  If you have an upcoming brunch or bake sale, I promise that this will be a huge hit!  The best part about this is that you can make it the day before then pop it in the over the next morning!   I love a good make ahead recipe.!

You'll Need:

6 bakery croissants - split horizontally
1 8 oz block of softened cream cheese
1/2 cup sliced strawberries
1/2 cup chopped blackberries
1/2 cup raspberries
1/4 cup powdered sugar
6 eggs 
1 cup heavy whipping cream
1/4 cup granulated sugar
1 tsp cinnamon
2 tsp vanilla
a pinch of salt

Mix gently to combine.  Add one ice cream scoop to each croissant bottom then spread to cover the entire bottom of each roll.  Close the croissants with the tops and set this aside.

Whisk the eggs, cream, granulated sugar, cinnamon, vanilla and a pinch of salt until well combined.

Prepare a 9x13 casserole dish by greasing with butter or cooking spray.

Take each prepared croissant and dip into the egg mix then place the croissants in the casserole dish.  It will be a tight fit but that's what you want.

Pour any remaining egg mixture over top of the casserole and cover the dish.  Place in the fridge overnight.  Bake the dish uncovered at 350* for 35-40 minutes or until it is completely cooked.

Garnish lightly with powdered sugar and any remaining berries that you have on hand.  Slice and serve!