I just had to blog about this - normally I don't sing the praises of pasta, but this Whole Foods 365 Everyday Value linguine was really, really good. And affordable - $1.39 for one pound. I used it to make Cooking Light's Spaghetti Aglio e Olio from Cooking Light Secrets - Grains & Pasta on page 268.
Which I changed up, directions are just "suggestions" in my mind -
I used the linguine, boiled and drained. Added 1/4 cup chicken broth. Separately I saute'd fresh mushrooms with 2 cloves of garlic and little bit of olive oil, sliced some black olives, added some fresh oregano from my garden and tossed all of the above together. Sprinkled some parmesan cheese on top and served with a salad. A light, easy, fast dinner.
Here's the original recipe --
2 tablespoons extra-virgin olive oil
1/4 teaspoon dried oregano
4 large garlic cloves, minced
4 quarts water
8 ounces uncooked spaghetti
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh parsley
Combine the olive oil, oregano, and minced garlic in a small microwave-safe bowl. Cover with wax paper, and microwave at HIGH for 1 minute.
Bring water to a boil in a large stockpot. Add spaghetti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Return to pot. Stir in the garlic mixture and broth. Cook over medium heat 4 minutes or until broth is absorbed, stirring constantly. Stir in parsley.
1 comment:
That does sound yummy! Did you take pictures?
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