Disclosure: This is a sponsored post for SheSpeaks/Bounty
I was so excited to get the Bounty with Dawn paper towels in the mail last week--perfect timing! Ricky loves to use washcloths and I really, really dislike them. Something about the bacteria sitting around on the cloth really grosses me out. With the super sturdy Bounty paper towels, I know I can trust them not to rip when wet and the added Dawn gets surfaces (and dishes!) clean quickly.
We all have those super gross messes we want to dispose of quickly--these are perfect for those too! At least once a day, the girls spill milk or something sticky! If you have a puppy, these would be great for little messes.
Needless to say, I'm a fan! We made this Cheesy Pasta Primavera recipe earlier this week and I was able to clean up the parmesan spilled all over the table by Gabby, wash the pans AND use a cloth to wipe up the muddy paw marks on the floor from Rambo. #MomWin
Now time for this cheesy recipe. It's a huge hit in our house and I love that it's full of a rainbow of veggies. If you have any leftover ham after Easter, be sure to try this one out! Homemade alfredo sauce is quite simple to make and you can control the ingredients inside making it as healthy (or indulgent!) as you want. Once you get the base for this sauce down, feel free to experiment with different additions. Four cheeses instead of pesto. Or for a new variation, add this sauce to your marinara for a droolworthy blushed sauce. Drooling yet?
Cheesy Primavera Rigatoni
Here's what you need:
- 16 oz of Ham, cubed (We like Kentucky Legend, Low Sodium)
- 16 oz Rigatoni, or ribbed pasta of choice
- 8 oz Asparagus, chopped in bite sized pieces
- 1/2 cup Red Pepper, chopped
- 4-5 Crimini Mushrooms, cleaned and sliced
- 1 cup Frozen Peas
- 1 cup shredded Swiss cheese- about a half of an 8 oz block
- 4 oz light Cream Cheese (about half a brick)
- 2 tablespoons Pesto
- 2 tablespoons Flour
- 2 tablespoons Butter
- 2 cup milk of choice (I used Cashew)
- 1/4 teaspoon Nutmeg
- Salt + Pepper, to taste
- Parmesan cheese to sprinkle
Let's Cook!
- Start water to boil.
- Add all chopped veggies (except frozen peas) and diced ham to a pan and saute over medium high heat for 5-7 minutes until cooked through. Pour into a large bowl and set aside.
- In the same pan (no need to clean!), melt butter. Sprinkle butter and stir. It will be crumbly.
- Reduce heat to medium-low and slowly pour in milk, whisking smooth before pouring more milk in. Season with nutmeg and pepper.
- Add cream cheese and pesto, stir and allow to bubble to thicken. Finally add Swiss cheese.
- At this point, water should be boiling. Add noodles and cook until very firm, about 7 minutes. Add peas into the boiling water during the last 2 minutes. Drain.
- Once pasta is drained, add to cheesy pesto sauce and return the ham/veggie mixture to the pan. Mix together, adding more Swiss cheese, if desired.
- Serve immediately with warm, toasty bread. Sprinkle with parmesan cheese to serve.
What do you use to clean up life's little messes? Have you tried these Bounty with Dawn paper towels?
