Italian Pepper Pasta- "Cacio e Pepe"

My hubby and I just got back from an amazing vacation in Italy. Between the historical sites, the breathtaking views, and the delicious food, it was an absolutely magical vacation. We had some of the best meals we've ever eaten on this trip including savory pasta dishes, fresh lemon fish, creamy gelato, and crunchy thin crust pizza. My mouth is watering right now just thinking of all of the yummy food!

When we got back home, I was determined to be able to recreate some of our favorite dishes myself. One of the pastas that we loved so much was called Cacio e Pepe or Pepper Pasta. It was by far the simplest (and most affordable) meal we got on this trip, but perhaps the most delicious. The traditional Cacio e Pepe is simply Al Dente Bucatini noodles tossed with olive oil, butter, Pecorino Romano cheese, and a ton of black pepper. 

In my version, I tried to be a little bit healthier by using whole wheat pasta and adding a leafy green. I choose arugula or "rocket" as they call it in Italy. We ate so much arugula while we were away, and I thought the peppery taste of these green would compliment the pepper pasta really well. We also grilled up some white meat chicken to go along side of our pasta (not photographed) for some added protein.

To my surprise, black pepper actually has a ton of health benefits! It had antioxidant and antibacterial effects on the body which helps maintain a healthy digestive track. Black pepper contains the element manganese which helps your cells metabolize nutrients and helps support healthy bone development. Lastly, it's said the black pepper may actually help you lose weight by revving your metabolism and suppressing genes for new fat cell growth. 

Ingredients:

1 lb. pasta (I used whole wheat orchiette) 

1 tbsp olive oil

2 tbsp unsalted butter

1.5 tbsp freshly ground pepper

1 garlic clove- grated

4 cups arugula 

1 cup freshly grated Pecorino Cheese

sea salt to taste

Directions:

1) Boil water and cook pasta 2 minutes shy of Al Dente. *Reserve 1 cup of starchy cooking liquid*

2) Add olive oil and 1 tbsp of the butter to a large skillet over medium high heat

3) Add pepper and grated garlic and toast for 1-2 minutes

4) Add cooked pasta and stir to combine

5) Add 1 cup of reserved cooking liquid and bring to a boil. 

6) Turn heat down to medium until pasta is simmering

5) Add cheese, remaining butter, and sea salt (if needed) and toss until pasta is creamy and totally coated with cheese and pepper

6) Turn off the heat and add arugula until just barely wilted

7) Eat up and enjoy!

Shrimp Lettuce Wraps

I rarely go out to eat at chain restaurants, but I have to say that the Cheesecake Factory and PF Changs have one of the absolute best meals on their menu- lettuce wraps! I was inspired to recreate these dishes on my own and I'm excited to say that they turned out so yummy!

We used Boston lettuce which is perfect for the wraps because the leaves are large and pliable. I think you could also use big romaine or iceberg leaves as well. 

Like many of my recipes, this one is extremely versatile. If you don't like the veggies I chose, you can easily substitute different ones you do like. If you don't like shrimp (even though this is the superfood!) you can use chicken, tofu, or even steak!

These are super filling- but if you want a starch on the side, consider making Cilantro Lime Rice. Just cook up a cup of brown rice, add 1/4 cup chopped cilantro, 2 tbsp of lime juice and lime zest from a whole lime. Sprinkle a little sea salt on top and BAM you have a delicious side dish.

Shrimp are loaded with omega 3's which have antioxidants and can help prevent the skin from premature aging. Shrimp is also a good source of iodine which is essential for proper thyroid gland functions. Shrimp also contain selenium which have been known to reduce the risk of developing prostate, colorectal, and lung cancer. If you need another reason to consumer this superfood, you should know that including shrimp in your diet can be a great way to shed off the pounds. Shrimp are extremely low in calories, low in carbohydrates and sugar, and high in protein. They will keep you full without making you feel bloated or weighed down. 

Ingredients:

 2 cups frozen cooked shrimp (we used Trader Joe's medium sized)

1 red bell pepper- sliced

1/2 onion- sliced

2 cloves garlic- minced or grated

1/8 cup soy sauce

1 inch ginger- peeled and grated

1 tbsp. Sriracha 

2 tbsp. sesame oil

1/2 lime juiced

1 avocado- sliced

1/4 cup cilantro- chopped

Directions:

1) Mix soy sauce, garlic, ginger, Sriracha, sesame oil, and lime juice in medium sized bowl

2) Add shrimp and marinate for a half hour until shrimp are thawed

3) Meanwhile, slice bell pepper and onion and saute on medium high heat until softened

4) Add shrimp (with the marinade) to sliced veggies and saute until shrimp are warmed through

5) Slice avocado and chop cilantro 

6) Prepare lettuce wraps by adding the veggie/shrimp mixture (with a slotted spoon to avoid making wraps too wet), a couple slices of avocado and a sprinkle of chopped cilantro

7) Roll up and enjoy!

*Recipe makes about 8-10 lettuce wraps