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Trader Joe's Food Hacks: Asparagus, Mushroom, and Ricotta Pappardelle Pasta

Trader Joe's Food Hacks: Asparagus, Mushroom, and Ricotta Pappardelle Pasta

How was your Valentine's Day?

As usual Marcelo and I save going out for the weekend after Valentine's Day and cook a relaxing dinner at home the day of.

This year with both of us working and Leo becoming a toddler we weren't sure if there would be time to whip up a romantic meal.

Then we remembered Trader Joe's and their delicious ready made food items.

Voila! A scrumptious lovely meal for two.



  • 3 shallots, peeled and thinly sliced
  • 2 cup asparagus cut into 1 inch sections
  • 1 cup pre-sliced baby bella mushrooms
  • 3 tablespoons olive oil
  • sea salt and pepper
  • 3 tablespoons butter
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp lemon zest
  • 1 package pappardelle pasta 
  • 1 cup ricotta


  1. Preheat oven 475 degrees
  2. On baking sheet place asparagus, mushrooms, shallots; drizzle with 3 tablespoons olive oil, toss, season with salt and pepper
  3. Roast, tossing once, for 20 minutes or until browned
  4. Bring pot of salted water to boil and cook pasta according to package directions, reserving 1 cup of pasta water
  5. Meanwhile, In large skillet melt butter, add onion and cook for 2 minutes, add garlic, cook 2 more minutes stirring
  6. Add spinach, lemon zest, and season with salt and pepper
  7. Reduce heat to low and cook to wilt spinach
  8. Place drained noodles into skillet with cooked vegetables
  9. Place ricotta in small bowl and slowly whisking in the reserved hot pasta water
  10. Pour ricotta over noodles and toss
  11. Place noodles in bowls with roasted veggies on top


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