SPINACH and TORTELLINI SOUP
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PASTA PRIMAVERA Last night we hosted a dinner for two boys. They were invited by my two daughters. For me, it was the perfect day to be indoors cooking and baking. Fifty mile-per-hour wind gusts blew in gray skies and snow. I am happiest when I am puttering around my kitchen and I did that all day. Spaghetti with meatballs was followed by everyone's favorite, a lemon meringue tart. SPAGHETTI and MEATBALLS I'm extremely pleased when I can find everything I need for a meal in my garden and pantry. This pasta dish with tomatoes and fresh herbs was just the ticket. I also served a salad of lettuces with roasted red and gold beets, blue cheese and toasted walnuts. I love August! PASTA with SUMMER TOMATO AND HERB SAUCE TORTELLINI and VEGETABLES with VINAIGRETTE Still working in the garden; still making pasta salads. ROASTED VEGETABLES with PENNE I believe that everyone should be making their own tomato sauce. The difference between a freshly made tomato sauce and one purchased in a can is huge. When I have garden tomatoes in August I will simmer pot after pot of this to freeze in individual containers for the upcoming months. But what yields equally good results, if not better, is using canned Italian San Marzano tomatoes. This sauce is enhanced by the addition of sweet organic carrots and celery, making it an excellent topping for pasta; fresh cheese-filled ravioli in particular. Another asparagus dish! A lot of rich ingredients in the sauce, but it doesn't seem heavy at all. The lemon zest is a wonderful addition. The original recipe calls for eight asparagus spears, but I increased them to about a half pound..... I love asparagus! Enjoy! |
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