Angel Hair Pasta with Tomatoes, Basil, and Broccoli

This Angel Hair Pasta with Tomatoes, Basil, and Broccoli is quick and refreshing.

Angel Hair Pasta with Tomatoes, Basil, and Broccoli

Whenever I cook pasta I always cook more than we need for 1 meal. This makes cooked pasta ready to go during summer months for refreshing and quick meals.

If you have cooked pasta on hand, it is only moments to put together a nice meal from what you might have in your refrigerator.

This dish came about because I was hungry and we had angel hair, cooked, steamed broccoli from last night, an amazing vine ripened tomato and a bushy basil plant that needed trimming.

To make this dish, you will need:

  • 1/4 pound cooked angel hair pasta; per person
  • 1 chopped fresh tomato; per person
  • 6 fresh basil leaves, cut into chiffonade (ribbons)
  • 1/4 cup steamed broccoli; per person (optional)
  • Splash of balsamic vinegar
  • Splash of extra virgin olive oil
  • Salt and fresh ground pepper to taste
  • 2-3 whole basil leaves for garnish


Combine everything but the pasta in a bowl, mix well.

Re-heat pasta in boiling water, drain well. Place the pasta in a bowl or on a plate.

Spoon the tomato mixture over the pasta, garnish with whole basil leaves.

Sprinkle with Asiago or Parmesan cheese if desired.

Enjoy this refreshing summer dish!

Angel Hair Pasta with Tomatoes, Basil, and Broccoli

Spiral Cut Hot Dog

HAPPY 4th of July!

For a fun grilling, try spiral cutting your hot dogs! IT is easy and gives lots of crispy edges and places to hide and hold lots of condiments.

I don’t know about you, but I love a nicely burnt grilled dog with ketchup, mustard, sweet pickle relish, onions and sauerkraut on a toasted bun. YUM!

Try this, it is fun, easy and just a bit different.

This is from CHOW, another cooking site. Please enjoy!

Have a safe and happy 4th!

American flag

American flag (Photo credit: Wikipedia) Happy 4th of July!

In My Kitchen

Another month has passed and again Spoon Feast in joining Celia at Fig Jam and Lime Cordial for another “In My Kitchen” post. Please join in and don’t forget to link back to Fig Jam and Lime Cordial so Celia can add you to the list of participants!

In My Kitchen you can find all different kinds of salt.

Some of the salt in my kitchen

I am a salt freak. Not to eat so much but I am amazed at the different kinds there are.

Two favorites: Himalayan Pink and Fleur de Sel de Geurande

On my dining table is Hawaiian Black Salt and Pink Himalayan.


Close up, steam is supposed to come out of his mouth.

My son gave me this wonderful teapot one year. We were told steam would come out of his mouth but it doesn’t. It is a teapot, not an incense burner. I use this for my herbal teas and love it.

I picked up this crock of herbs the last time I was in Paris. My students brought me back a refill this year. Herbs de Provence are a staple in my kitchen.

Herbs de Provence

This mustard crock has a story. I bought it in Charles de Gaulle airport on my return to the US. At customs in Pennsylvania, the agent wanted to confiscate it but I refused to let them. I had to go back to the bathroom and wash out the mustard, dry the crock and go through customs again. I wanted the crock. Too bad about the mustard.

Mustard crock, but I keep Fleur de Sel in it 🙂

During this time of year I like to make “Sun Tea” by filling my tea jars with water and tea bags and setting them out in the sun until they steep to the desired strength. I bought this tea jar when I was 18 years old, living in a dorm at the University of Miami in Coral gables, FL.

We needed a juice bottle for the refrigerator and my roommate told me it was a waste of money to buy glass, plastic would last longer.

Now I don’t know about you, but I don’t like to drink out of plastic so I bought the glass and am still using it nearly 40 years later. (gulp! I did say ‘nearly’!)

The only thing that had worn out is the plastic lid. I keep finding new ones that fit.

The jar is on its tenth new lid so far.

The “Vintage Orange Juice Bottle” used for making sun tea.