Friday, July 15, 2011

Pasta inspired-by-Ponza

I intended to try another Giada de Laurentiis pasta recipe last weekend and thought Pasta Ponza sounded good, but my product ended up being almost unrecognizable.  Yes to the cherry tomatoes, olive oil, salt and pepper, tube-shaped pasta (I used macaroni), Pecorino Romano, and the foolproof bake-vegetables-then-add-to-cooked-pasta-and-toss-with-cheese formula.  No to the capers, breadcrumbs, and parsley, the latter being just a garnish, anyway.  Also added: broccoli, mushrooms, and [cooked] ground beef.


It tasted good, was easy, and was relatively healthy, and I think that's what matters for an everyday dinner.

No comments:

Post a Comment