I have not been wanting to turn on the oven lately.  I’ve done it, but I haven’t wanted to.  It’s just so hot, and when it’s hot I really don’t feel like making the effort, as well as eating anything heavy or “cooked”, if you know what I mean.  A day last week was definitely one of those days..all afternoon I was teetering between calling my husband to bring home take out or pulling something together last minute.  Last minute won, and it was all good…I was able to use up lots of produce from the fridge, keep it healthy and avoid spending money on take out.  And better yet, the leftovers made a great lunch the following day.

After doing a quick google search, I found this great recipe for sesame noodles on EatingWell.com.  I made substitutions based on what I had on hand, but I stuck with the same sauce.  I also wanted to turn this into a complete meal so I cooked up some frozen shelled edamame for protein and added it to the noodles.

Sesame Noodles

Recipe from Aggie’s Kitchen, adapted from EatingWell.com

(printable recipe)

1 lb spaghetti (I used quinoa pasta, but whole wheat or soba noodles would be great as well)
1/2 cup reduced-sodium soy sauce
2 tb sesame oil
2 tb canola oil
2 tb rice wine vinager
1 1/2 tsp crushed red pepper
1 bunch of scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided
1 red peppers, sliced thin
1/4 piece of red cabbage head, sliced thin
1-2 carrots, shredded with vegetable peeler
1 1/2 cup shelled edamame, cooked
1/2 cup toasted sesame seeds

Cook pasta according to directions. Drain, rinse under cold water.

To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.

I can’t believe it’s February already!  January whizzed by…and with the not so mild weather all of us have been having (some more than others!), the closer we get to spring the better, as far as I’m concerned.  I can’t wait to see some color in the grass and hit the beach again.  This Florida girl needs some sun.

Since it’s February, it’s time for another Virtual Cooking Club get together.  This month we cooked for the theme “Healthy Italian”…which is my kind of cooking.  Italian is really so easy to healthy up…you don’t need a lot of heavy cheese and bread to make a great and healthy Italian meal.  This Shrimp Arrabbiata is a perfect example of how simple Italian cooking can really be…and simple is good in my opinion.  Especially if you are trying to put something delicious and healthy on the table…quick.

(served with some Roasted Broccoli…my favorite side)

I followed the recipe to a T (how exactly do you spell T anyway?) for the most part…the only major thing I did differently is add an extra can of diced tomatoes.  I thought one can would not make it saucy enough for my liking.  I used one can of regular diced tomatoes and one can of Italian diced tomatoes for the additional seasoning.  I served it over whole wheat angel hair pasta.  I was a little disappointed in the amount of heat (spice) in the sauce, but that may have been my fault, I should have added more red pepper to compensate for the extra can of tomatoes, and also, I like things spicy.  My husband and nephew said they were good with the spice…but I could have used some more.  You’ll have to decide on that one.

Here is what the rest of the Virtual Supper Club girls brought to the table:

For a printable copy of Shrimp Arrabbiata or other Healthy Italian recipe visit CookingLight.com.

Join the club!  If you’d like to become an honorary member of the Virtual Supper Club, blog a recipe that fits the theme, leave a comment on the Test Kitchen Secrets – Cooking Light blog and leave a comment with a link to your post!

Serves 2-3

1/3 pound whole wheat rotini pasta (enough for 2-3 people)
4 TB olive oil, divided
1/2 large sweet onion, chopped
3-4 cloves garlic, minced
2 TB capers
1/4 cup chopped mixed pitted olives
1/2 lb shrimp, peeled and deveined
1-2 cups cherry tomatoes, halved
salt and pepper to taste
handful of torn basil
1/2 lemon

Cook pasta according to directions.

Heat 2 TB olive oil in a nonstick skillet. Add onions and garlic to olive oil and cook for 2-3 minutes. Add capers and shrimp and saute until shrimp are just pink. Add tomatoes and cooked pasta directly to skillet and toss with additional 2 TB olive oil, torn basil and lemon juice. Add salt and pepper to taste and serve with Parmesan cheese.