Wednesday, July 1, 2009

Pasta Pomodoro and GF Croutons

Today we went on a day trip, so dinner was limited to 30 minutes of prep. So, pasta & salad it was.

Pasta Pomodoro
10 oz GF pasta
2 T olive oil
1/4 onion, diced
1 T garlic, minced
1 can diced tomatoes
1/2 tsp italian seasoning
1 T balsamic vinegar
1/4 c white wine
1/4 c chicken broth
Black & crushed red pepper to taste
parmesan cheese to taste (for those who can have dairy)

Cook the pasta, set aside. In a skillet sautee the onion and garlic in the oil until softened. Add the tomatoes thru broth, simmer 10 minutes. Add peppers to taste. Serve over pasta, topped w/ parmesan.

We also had a large tossed salad (baby greens, shredded carrot, yellow pepper) with croutons. Yum! For the croutons I diced up 2 pieces of "millet" bread, and pan fried them in a little olive oil w/ italian seasonings. They were good! I'm looking forward to trying the bread tomorrow for sandwiches. Well, I'm dreading it, cause I haven't found a good commercially prepared bread yet, but looking forward to it HOPEFULLY working out.

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