Monday, May 25, 2015

Patriotic Pasta

The recipe was inspired by Romina Barritto de Defranchi's recipe in Food and Nutrition Magazine.   Here's how I put it together:

Pasta with Cranberries and Gorgonzola

(Serves 2)

Cook noodles in boiling water for about 10 minutes.  
2 cups whole wheat egg noodles

Melt buttery spread in a separate non-stick pan.  Stir in gorgonzola.
1 tablespoon Earth Balance Buttery Spread
3 tablespoons gorgonzola
Stir until cheese is melted.
Add milk and heat just until steaming.
1/3 cup evaporated skim milk.

Drain pasta.
Stir in sauce.

Garnish with pistachios and sweetened cranberries.
2 tablespoons ground pistachios
3 tablespoons sweetened cranberries.
I still have a bag of frozen, fresh cranberries, so I thawed 1/2 cup and simmered for 15 minutes with 2 teaspoons of sugar.  For this recipe, I only needed 3 tablespoons of the sweetened cooked cranberries.  I  drained these on paper towels before garnishing the pasta.

Have a great week!

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