Spaghetti squash is my favorite late-summer squash because of its versatility and because it’s great gluten-free pasta substitute. In this recipe, I use it to make spaghetti alla carbonara, another favorite of mine.
Posts Tagged ‘pasta’
This recipe is the ultimate in sog-free lasagna, not to mention gluten-free and dairy-free. It is jam-packed with garden-fresh vegetables and some brined olives and artichokes for extra flavor. Make it vegetarian (or not), and serve up dinner for a crowd or have lunchtime leftovers.
I bought some kale the other day thinking I would make soup out of it. While it still feels like winter where I live, it is June and a light pasta dish sounded like a better way to use these lovely greens. The dish is simple, a great way to get your greens, and you can easily add other ingredients to the recipe to suit your tastes or turn it into a heartier meal.
My first bowl of spaghetti carbonara was eaten amongst friends in a compact student dorm in Eastern Finland. The chef was a British forestry student with a penchant for birding. He whipped up this quick dish using 5 simple ingredients: a box of spaghetti, diced ham, frozen peas, a splash of milk and a few eggs. Carbonara-style pasta has been a favorite ever since.
Several years ago, I found myself at a fancy Italian restaurant where I did not recognize a single dish on the menu. I ordered a simple Tuna dish with lemon, Kalamata olives, and parsley. Tonight, I was craving tuna-mac casserole, but what I wound up making brought back memories of that first dish.
1 2 Next