I didn't really make a respolution this year. I don't think I really made one last year either. I'm just making some small changes here and there so I can continue to make myself happier.
Tonight I made a "Pasta" all'inverno. Now, I'm not a huge fan of winter. In fact, it's my least favorite time of year. I love springtime and the dish I think of most when I think of my favorite season, is pasta primavera. Simple Italian fare but good.
Tonight I made my own little bit of springtime, only it's winter so I called it "pasta" all'inverno--winter pasta instead. So why the quotation marks around the pasta part? Well, I didn't use any pasta for this dish.
in order to make the dish healthier I took a couple of zucchini and sliced it lengthwise and super thin. An easy way to do this is to use a potato peeler and then slice those pieces so that they look like noodles.
You can also make real pasta (just less of it) and mix it with the zucchini "pasta".
I made my standard tomato sauce:
Olive oil, freah garlic, onion and then add the tomatoes--roughly chopped.
Add salt and pepper as needed.
When the tomatoes are nearly cooked down into a sauce, add the zucchini "pasta".
Earlier you should have tossed your peeled and deveined shrimp in some salt, pepper, and olive oil. Add the shrimp and cook until pink. I would have added basil but it's winter and all the basil at the market looked gross. I did add some spinach for that little extra green kick! .
Oh and I was in the mood for a little arrabbiata so I added in some crushed red chilli pepper.
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