Fusilli Dress
My daughter makes an incredible dish that is very healthy for you while still tasting wonderful. The recipe is called "Fresh Summer Pomodoro," but my granddaughters (who ask for it all the time) simply call it "fusilli" after the noodles used in the recipe. Today we were all slightly under the weather, so she fixed it for us. It's medicine food in that it helps your body to heal from colds and flu quickly. So I took the opportunity to make a dress out of it before we sat down to dinner. Didn't it make a great dress? Such pretty colors the veggie fusilli noodles gave this dress! It looks like autumn!
Here's the recipe for anyone interested in trying the dish:
FRESH SUMMER POMODORO
1 12 oz. pkg. gluten free vegetable fusilli pasta
2 t. sea salt
1/2 C. olive oil
6 cloves garlic
1 t. crushed red pepper flakes
2-3 C. fresh tomatoes, diced and mashed
4 T. parsley
Cook pasta according to package directions and drain. While pasta is cooking, heat oil in a separate saucepan over medium heat, add pressed garlic and simmer until aroma is strong. Add red pepper and cook for 30 seconds more. Add tomatoes and salt to taste. Continue to stir until sauce simmers. Add sauce to drained pasta. Stir until pasta is coated, cooking mixture one minute longer. Season with salt and parsley to taste. Serves six.
My daughter makes an incredible dish that is very healthy for you while still tasting wonderful. The recipe is called "Fresh Summer Pomodoro," but my granddaughters (who ask for it all the time) simply call it "fusilli" after the noodles used in the recipe. Today we were all slightly under the weather, so she fixed it for us. It's medicine food in that it helps your body to heal from colds and flu quickly. So I took the opportunity to make a dress out of it before we sat down to dinner. Didn't it make a great dress? Such pretty colors the veggie fusilli noodles gave this dress! It looks like autumn!
Here's the recipe for anyone interested in trying the dish:
FRESH SUMMER POMODORO
1 12 oz. pkg. gluten free vegetable fusilli pasta
2 t. sea salt
1/2 C. olive oil
6 cloves garlic
1 t. crushed red pepper flakes
2-3 C. fresh tomatoes, diced and mashed
4 T. parsley
Cook pasta according to package directions and drain. While pasta is cooking, heat oil in a separate saucepan over medium heat, add pressed garlic and simmer until aroma is strong. Add red pepper and cook for 30 seconds more. Add tomatoes and salt to taste. Continue to stir until sauce simmers. Add sauce to drained pasta. Stir until pasta is coated, cooking mixture one minute longer. Season with salt and parsley to taste. Serves six.