Extreme Measures: Giveaway Winners, Reminders, A Recipe & Menu Plan Monday

GIVEAWAY WINNERS!

Proactiv: The winner of the Proactiv Giveaway is...

Larry of CAKEBLAST!

Congratulations!

If you would like to purchase your own Easy LunchBox System,

you may do so at Easy LunchBox.

Easy LunchBox Syste m:

The winner of the Easy LunchBox System is...

"Miss" Anita!

Congratulations!

If you would like to purchase your own Easy LunchBox System,

you may do so at Easy LunchBox. I highly recommend this system. It isn't just great for children, but is great for taking to work and portion control for dieting (I am working on this).

I will e-mail the winners today :)

REMINDERS:

I have a Giveaway Linky that is always at the top with the other giveaways and on the sidebar. Link Up!

I have several great giveaways and several that are ending very soon

(SOME ON THE 15TH!) if you want to get in on these!

RECIPE SHARE:

My family loves a lighter fare when the heat rises. Here in Florida, it is already REALLY hot!

You will see a lot of lighter fare recipes from me over the summer, especially over the weekends when we work in the yard. Who wants a heavy meal after that? This recipe is fantastic. We also make a mean Pasta Primavera,

that I will post the recipe for when I get a chance. Aside from the chopping, it’s super simple!

Pasta with Tomato and Peas

Recipe courtesy Giada De Laurentiis

Ingredients

1 pound linguine

3 tablespoons extra-virgin olive oil

3 shallots, chopped

2 garlic cloves, minced

1 carrot, diced

1 teaspoon salt

1 teaspoon freshly ground black pepper

5 tablespoons tomato paste

1/2 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan

1/4 cup grated Romano

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.