Pasta with Chickpeas and Tomato

by Toni Fiore serves 4 Ingredients 3 tablespoons olive oil, plus extra for drizzling 4 cloves garlic, chopped 1 28-ounce can of whole, peeled San Marzano tomatoes, crushed + half a can of water or use two cans of cherry tomatoes 1/2 teaspoon salt Fresh black pepper 1-15-ounce cans chickpeas, drained and rinsed (about 2 …

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Pasta Puttanesca

  Quick and easy Pasta Puttanesca by Toni Fiore Pasta Puttanesca is another example of how easy, fast and delicious Italian cooking can be. Turn the water on to make the bucatini, and by the time the pasta is cooked the sauce is ready. Puttanesca is almost entirely made up of a few (of my …

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Fettucini with Brussels Sprouts

This weeks recipe was gobbled up by the crew before it hit the plate. Check it out!

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Roasted Eggplant Cannelloni

Roasted Eggplant Cannelloni These are so light and delicious you won’t believe they’re good for you. The roasted eggplant adds a wonderful, smooth flavor to the filling and using the no boil noodles keeps them slim and small. Béchamel sauce is very traditional in Italy with cannelloni or lasagna and you will likely have leftover …

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Pasta Bolognese

Ragu Alla Bolognese is a rich and creamy tomato-based sauce, typically made with a variety of meats, heavy cream, wine and beef broth. I was surprised how easy a task it was to translate this dish to a lighter meatless version. As with many recipes that contain meat, it is actually the supporting “cast members” …

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Sweet Vegetable Lasagna

Once you try my version of this classic Italian dish, you’ll never look at lasagna the same way again. Guaranteed to be a crowd pleaser, be sure to make an extra pan and freeze it. Lasagna will keep in the freezer for several weeks – much longer than it lasts on your table. When using …

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Pasta with Red Onion, “Bakin,” Radicchio, and Edamame

Pasta with Red Onion, “Bakin,” Radicchio, and Edamame This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al …

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Summer Pasta with Tomato, Arugula, Basil, and Red Onion

Ingredients: 1 box ziti or pasta of choice 4 vine-ripened tomatoes, in large dice 1 ½ c. baby arugula 1 c. basil leaves ½ small red onion, chopped 1 ½ T. good quality balsamic vinegar About ¼ c. olive oil Salt and fresh black pepper Cold Fontina cheese (optional) To prepare: In a small bowl …

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Better Than Classic Lasagna

Better Than Classic Lasagna This is a glorious layering of pasta, light and tasty tofu “cheese,” savory “beefy” crumbles, and a creamy béchamel sauce that can be prepared two ways – either with or without dairy ingredients. I know you’ll love the scrumptious flavors and textures of this high-protein classic. Lasagna Ingredients: 8-10 sheets of …

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Pesto Unlimited

Pesto Unlimited Pesto brings to mind large handfuls of fresh basil, olive oil, and nuts and, while this is the most common way people think of it, lots of other vegetables and leafy herbs can be turned into a pesto, which simply means “paste.” Last night I made a broccoli pesto, but I have also …

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