Surefootedmama would like to present to you our consultant Mary Link, who will be offering you new recipes each month. Mary is the former host of "Whats Cookin" on Dallas Fox Network TV and a former Executive Chef and National Nutrition Trainer for Whole Foods Market. She owns a catering company called the HealthyLink. She is available for Personal Chefing, Festive Gourmet Cooking parties in your home (in Denver/Boulder area) and does catering.
ASPARAGUS PORTOBELLO PASTA is this month's recipe.
2 (15-ounce) cans asparagus
1 (2.25-ounce) can sliced black olives
1/2 pound fettuccini pasta
1 T olive oil
3 large portobello mushrooms, sliced
1 (8-ounce) can peas, drained
2 tsp Italian seasoning
1 (6-ounce) can tomato paste
1/2 cup grated Parmesan cheese
Fill a large pot with water and the drained liquids of the asparagus
and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or
until al dente. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Sauté
mushrooms, peas, and Italian seasoning until mushrooms are tender.
In a blender or food processor, puree asparagus, black olives, tomato
paste and Parmesan. Transfer to a small saucepan, and heat through
over medium-low heat. Spoon asparagus sauce over fettuccini, and top
with mushrooms and peas.
Makes 4 servings.
Missing a spice? Remember you can use essential oils in cooking in place of the herbs but you just use a tiny bit!
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