![]() ![]() Cook pasta just to al dente for the best texture.They bring a lot of fresh flavor here and a light sweetness to balance the tang. We want a rich sauce and no dry pasta so this is key. Also avoid low-fat feta which won’t melt as well or taste quite as good.You don’t want any of that powdery coating and the whole block will hold up far better to roasting. Do not use crumbled feta! Block feta is the only way to go in this recipe.It has great flavor and melts more smoothly. It’s pricey (I buy it at $10 a block) but worth it. Personally my favorite feta to use here is Murray’s brand if you can find it.If you are trying to reduce the carbs try with with zucchini noodles or spaghetti squash.Good options would be asparagus, broccoli, frozen artichoke hearts or zucchini (just keep in mind cooking time will vary). Try another veggie in place of spinach.You can mix in some cooked meat at the end – chicken, ground beef or ground turkey would be good options. Campanelle, rigatoni, rotini, penne, bow tie, or cavatappi are great options. ![]() Thin and season: Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency.Add pasta and herbs: Toss pasta in with mixture along with basil, parsley and red pepper flakes.Mix feta mixture: Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon. ![]()
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