If I had to name 3 loves off the top of my head right now: #1 my husband Jack, #2 Italy, and #3 pasta. If you read the introduction in our cookbook, you know that so much of my love for cooking (and later the idea of starting Love & Lemons) was inspired by the trip that Jack and I took to Italy when he proposed. Last week, we celebrated our 8th wedding anniversary, so suffice it to say (that aside from an airport snafu), love is in the air these days. So I was completely over the moon when we got the assignment of a lifetime – go to Italy and share our favorite moments from the Barilla® Pasta World Championship(!). So that’s just what we’ll be doing. As I post this, Jack and I are en route to Milan, and then Parma to fall in love with pasta all over again.
pictured above: Shells & Roasted Cauliflower / Avocado & Lemon Zest Spaghetti
Butternut Squash, Walnut & Sage Pasta / Lemony Eggplant & Zucchini Orzo
This will be the 6th edition of the Barilla Pasta World Championship where 20 young chefs from around the world will be competing for the title of Pasta World Champion. How fun is that? The competition celebrates Barilla’s heritage and the future of all things pasta. I’ll be sharing live updates from the event on Instagram, be sure to follow along!
If you’re craving pasta like I am now, here are some of my favorite pasta recipes. Grab your favorite Barilla pasta and start cooking! I just love pasta because it’s a blank canvas for so many creative dishes. Plus, there’s nothing more romantic than sharing pasta with the people that you love.
Pictured below: Carrot & Tomato Tagliatelle / One Pot Vegetable Penne Pasta
Creamy Pumpkin Penne / Mushroom Lentil Spaghetti Bolognese
Be sure to follow our pasta adventures next week!
This post is in partnership with Barilla, all opinions are my own and I love pasta!
Jack and I have a Valentines Day ritual that involves never going to a restaurant. We love to stay home, pop open some good wine and tackle a special kitchen project – the messier the better. Check out our pasta-date story (and recipe!) on CamilleStyles.com.
(And special thanks to Kate LeSueur for being the 3rd wheel on our little date while capturing these gorgeous photos!)
You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.
My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.
Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.
Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.
Growing up, I was made to eat vegetables just as much as the next kid. Broccoli was at the top of my hate list, closely followed by mushy cooked carrots (one of the only veggies I still won’t eat). But I never had to face brussels sprouts. My mom didn’t like them as a child, so she never subjected them to our family. I felt lucky about this… if the adults in my family wouldn’t eat them, they must be that bad.
I don’t know what prompted brussels sprouts to go from America’s most hated veggie to darn near the most loved one, but I’m glad they did. Like most things, I’m sure it has everything to do with the preparation. They’re so great roasted until golden, or flash fried until crisp. Here, I coat them with a little balsamic and pan-roast them, then toss with shells, a little cheese and some bright squeezes of lemon.
I’m not going to lie and tell you that no one will believe this doesn’t have cheese. If you’re vegan, this will taste darn cheesy… if you are a true cheese lover (as my husband Jack is), you won’t be totally fooled but you will devour it anyway.
Jack likes to make fun of me when I make things like this… calls it “mac & sauce” and “vegan velveeta,” In the end he always eats his words. And most of the food on the table.
This one is just as tasty as this recipe… except this time the creaminess comes from coconut milk. The cheesy flavor comes from nutritional yeast and a kick of dijon mustard. But the star ingredient is the smoked paprika which ads a real depth of flavor.