Monday, January 4, 2010

Leftover Pasta

I will be the first to say that I don't like leftovers. There are only few things that truly taste better (or even good) the next day...like chili. Since becoming Gluten-free, I am now thankful for leftovers. Although I feel that I have become comfortable with the effort needed to maintain a gluten-free diet, I'm not going to lie and say that it is easy.

Yesterday's RWS (Red Wine Sunday) was very traditional...Spaghetti with red sauce. As usual Mom made 2 batches of pasta (gluten free first). Thinking ahead to my next meal, I had her set aside plain pasta that I could re-use the today with a different sauce.

Tonight I threw in a a couple key ingredients in a saute pan and had a delicious and different dinner with leftovers:

Leftover Pasta (Bionaturae Spaghetti)
2 Tbsp Olive Oil
1 Tbsp Butter (unsalted)
2 Tbsp Flat Leaf Italian Parsley
1/2-1 Clove Garlic (finely chopped)

1. Melt butter and olive oil on medium heat
2. Add in garlic, lower heat to medium-low and saute for about a minute
3. Add in pasta and stir to coat and heat up a bit
4. Add parley and stir until incorporated
5. Serve with graded Parmigiano Reggiano
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1 comment:

  1. Brendan MackeyJanuary 5, 2010 at 11:45 AM

    I notice that the Parmigiano Regiano was graded. What sort of grade did it get? A-, C+? Was it graded on a curve? Would Goat Cheese upset the curve? Would Kraft Singles get an F?
    Was the cheese aware it was being graded, or did it just sign up for the meal thinking it was pass/fail? Was it a group project or did the cheese stand alone?

    ReplyDelete

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