8 oz Tagliatelle or Fettuccine
2 Tbsp Salt
2 Tbsp Extra Virgin Olive Oil
1 Shallot – finely chopped
2 Garlic Cloves – minced
1 Tbsp Brandy
8 oz Cherry Tomatoes – cut in half
Salt and Black Pepper to taste
8 oz fresh Arugula
6 oz fresh Mozzarella – cut into small cubes
½ cup fresh Basil Leaves – thorn
Parmesan Cheese – freshly grated- optional
Sprigs of Fresh Basil for garnish – optional

Whole-Wheat Pasta with Tomatoes and Spinach

One Pot Creamy Pumpkin Pasta

Pea Pesto Pasta Salad


Bring a large pot of water to boil. Add the salt and the pasta. Cook the fettuccine al dente, according to package directions.

Heat 1 tablespoon of the olive oil in a large skillet. Add the shallots and cook for a few minutes. Add the minced garlic and the Brandy.

Tilt the skillet away from you so that your Brandy can ignite.

Basic Stovetop Scrambled Eggs

Vegan Sweet Potato and Lentil Soup

Add the tomatoes, stir and cook for a few minutes. Add the Arugula.

Stir in the pasta and add about a tablespoon of pasta water. Add the fresh Mozzarella cubes and toss to combine all ingredients.

Serve with basil leaves, drizzle with a little extar virgin Olive Oil and if you prefer you can shave Parmesan cheese on top.

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March 6, 2017