Making every bite count

13 August 2007


Life's good when you can walk out your back door and grab a handful of fresh herbs to freshen up your dinner. (That's flat-leaf parsley, oregano and basil, grown by moi.)

Lately, I've been making light pasta dishes for dinner. I'm slightly obsessed with variations on this pasta: whole wheat spaghetti or linguine, with white wine, fresh tomatoes, red pepper flakes, a couple of handfuls of herbs, cracked black pepper and a bit of parmesan cheese or olive oil. It's so light, so delicious, so easy. Add the hot pasta to a pot with the wine, tomatoes and peppers. Cook for about a minute, then toss with the herbs.

Oh, so yummy!

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