We’ve been doing a bit of writing on the side for College & Cook. But don’t worry we aren’t abandoning you! We are happy to announce that we are now staff writers for C&C’s website. We’ve already written a piece about all the best places to eat on Pitt’s campus. There aren’t a lot of restaurant reviews on our blog so it was a nice change!
For Valentine’s Day we wrote a very romantic piece about staying in versus eating out. Here is a brief tidbit:
“February 14th is a day most college students dread. Not because of the feeling of loneliness some single folks experience, but because of the anxiety of possibly dropping over $100 in one night. There’s often a big dilemma this time of year: Valentine’s Day date or groceries for the next two weeks.
College is a time of budding relationships & when people are getting to know one another (we met the first day of school & ended up married four years later!). There is a lot of pressure on new couples this time of the year. The social stigma that you need to impress your significant other with an expensive date or shower them in flowers or sweetheart candy has permeated into college culture.”
The full article can be found here, please check it out and let us know what you think! Below is the recipe that we shared with C&C. It’s the perfect stay-at-home-Valentine-date night dinner!
- 8 oz small pasta (shell, elbow, etc.)
- 2 tablespoons butter
- 1 clove garlic, finely chopped
- 2 tablespoons flour
- 2 cups milk
- 1 cup grated parmesan cheese
- 2 cups baby spinach
- 1 tablespoon tomato paste
- 10 oz sun-dried tomatoes, chopped into bite-sized pieces
- Boil pasta according to package instructions. Begin step two once you add the pasta to the boiling water.
- Melt butter in a sauce pan. Add the garlic and sauté for 2 minutes.
- Add the flour and whisk until combined. Cook over medium heat for 2 minutes, whisking constantly (this will make sure your sauce does not taste like flour).
- Slowly add ½ cup of the milk and whisk until no longer lumpy. Pour in the rest of the milk and whisk to combine.
- Bring to a simmer and reduce heat to low. Continue to stir slowly for about 7-8 minutes or until the sauce thickens. (Hurray you’ve made a béchamel sauce!)
- Stir in the parmesan cheese, spinach, tomato paste and sun-dried tomatoes. The spinach will wilt and reduce in volume from the heat. Taste and season with salt and pepper if needed.
- By now, the pasta should be cooked al dente and drained. Toss in the béchamel sauce and serve right away!