March 1st . . . Mile #10 . . .

🏊 🏊 🏊 🏊 🏊 🏊 🏊 🏊 🏊 🏊

And Church...

And a surprise b-day party for my sweet neighbor...

And singing an amazing Vespers service at Concordia...

And ending the day with roasted tomato caprese pasta...

https://parade.com/966968/jonashton/roasted-tomato-caprese-sheet-pan-pasta/

Parade Magazine Creation

I loved it!

The kids loved it but picked out the tomatoes.

And just in case the link doesn't work someday:

Roasted Tomato Caprese Sheet Pan Pasta

By JON ASHTON

• SERVES

  8

INGREDIENTS

• 2 (10-oz) containers cherry tomatoes, halved
• 2 Tbsp olive oil, plus extra for garnish
• 2 tsp freshly ground black pepper, plus more to taste
• 1 tsp kosher salt, plus more to taste
• 6 garlic cloves, minced
• 16 oz whole-grain fusilli pasta
• 8 oz fresh mozzarella cheese, cut into ½-inch pieces
• ½ cup fresh basil, roughly chopped
• ¼ cup freshly grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 375°F.
2. On a rimmed sheet pan, combine first five ingredients. Toss to coat; spread in an even layer. Bake 20–25 minutes or until tomatoes are soft and very fragrant.
3. Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain. Add cooked pasta, mozzarella and basil to sheet pan. Toss to combine; adjust salt and pepper. Drizzle with oil. Serve with Parmesan.

KITCHEN COUNTER

Serves 8.