Friday, September 27, 2013

My Pasta Specialty

I prepare my pasta specialty pretty much once a week without fail. Usually, it's penne pasta and sauteed vegetables lightly coated with tomato sauce, most often red pepper and zucchini. Last night, it was this combination with asparagus and halved grape tomatoes too. I prefer equal amounts vegetables and pasta. It was squisito for dinner last night as well as for lunch and dinner today.

Not only do I enjoy eating this meal, but I thoroughly enjoy making it as well. Mainly because standing at the kitchen counter, I often sip red wine and enjoy some antipasti. This time, I savored Bolla Chianti, proscuitto, (cheddar) cheese, (thawed from leftover frozen French) bread and good dipping extra virgin olive oil.

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