Monthly Archives: October 2014

Squash Fettuccine with a Creamy Spinach Sauce

Squash Fettucine with Creamy Spinach This was thought to be Michelangelo’s favorite pasta.  Well, not the pasta made with squash and a Veggetti slicer, but fettuccine with creamy ricotta and sauteed spinach tossed with pine nuts and raisins.  I’ve prepared it both ways and it’s absolutely delicious made with real pasta, but it is equally as good made with my squash pasta.  When I’m trying to be easy on carbs, I use squash instead of real fettuccine. And it’s gluten free! I think you should try it both ways to compare the difference. Continue reading Squash Fettuccine with a Creamy Spinach Sauce

Roasted Beet and Tomato Salad

Roasted Beet and Tomato Salad 2“Simplicity is the ultimate sophistication.” – Leonardo da Vinci.

This salad is just that. Simply sophisticated!  It’s a work of art with simple ingredients: beets, tomatoes, arugula, mozzarella, and balsamic. Together they will excite your taste buds and sculpture your body.  Okay, that last line was a bit cheesy, but I was trying to go with the da Vinci artistic theme.  I was first introduced to this salad at Tony’s di Napoli in New York.  My first thought when it arrived at our table, was how beautifully these ingredients were arranged. Three simple circles, stacked on arugula with a drizzle of balsamic.  James ordered it, but I decided to take a bite and ended up eating most of his salad.  It was delicious, and that is saying a lot because it’s coming from a girl that spent her life hating beets so when I tell you this is good; it is GOOD. Continue reading Roasted Beet and Tomato Salad