Category: Pasta

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Baked Ziti

Baked Ziti
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Amount Per Serving
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound (454g) ziti, penne, or other thick tubular pasta
  2. 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
  3. 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
  4. 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
  5. 1lb sweet Italian sausage (optional)
  6. 2 large eggs, beaten
  7. 1 cup (240ml) heavy cream
  8. 3 tablespoons minced fresh flat-leaf parsley, divided
  9. 3 tablespoons minced fresh basil, divided
  10. Kosher salt and freshly ground black pepper
  11. 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
  12. Cooking spray
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
  3. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
  4. Season to taste with salt and pepper.
  5. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
  6. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
  7. Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
  8. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
  9. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
Notes
  1. Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
  2. I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.
  3. https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe
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Penne alla Vodka

Penne alla Vodka
Serves 4
Rigatoni is an excellent option, too
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Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons (45g) unsalted butter
  2. 1 medium (8-ounce; 225g) yellow onion, diced
  3. 3 medium cloves garlic, thinly sliced
  4. Pinch red pepper flakes
  5. Kosher salt
  6. One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  7. One 14 1/2-ounce (411g) can whole peeled tomatoes
  8. 1 cup (240ml) heavy cream
  9. 1 pound (450g) short tubular pasta, such as rigatoni or penne
  10. 1/4 cup (60ml) vodka, plus more if desired
  11. 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
Instructions
  1. In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
  2. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
  3. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.
  4. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.
  5. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. [Shown here with one serving size.]
  6. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Notes
  1. Why It Works
  2. Using a hefty dose of tomato paste gives the sauce the deeply sweet base notes it needs, while a small can of tomatoes adds a brighter layer of flavor.
  3. Very gently cooking the onions and garlic in butter makes them very sweet and mild, without any harsh onion flavor remaining in the final sauce.
  4. Adding the vodka to the sauce when there are only a handful of minutes left of cooking time ensures the sauce is neither overly boozy nor absent of the flavor-enhancing effects of the vodka.
  5. Make-Ahead and Storage
  6. The vodka sauce can be made ahead through Step 3 (blending). Keep refrigerated in an airtight container up to 5 days. To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
Adapted from from Andrew Miller
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French Onion Pasta

French Onion Pasta
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
  2. 3 tablespoons olive oil
  3. 1 tablespoon unsalted butter
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1/2 cup sherry or dry white wine
  8. 1 tablespoon fresh thyme leaves
  9. 1 tablespoon fresh chopped parsley
  10. 2 cups water
  11. 2 cups beef broth
  12. 1 tablespoon Worcestershire sauce
  13. 12 ounces uncooked linguine, broken in half
  14. 1 cup grated Parmesan cheese
  15. 1 cup grated Gruyere or Swiss cheese
  16. Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Instructions
  1. Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
  2. Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
  3. Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
  4. Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.
Notes
  1. Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
Adapted from NYT Cooking
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Pasta Sauce

Keith Sirlin's Pasta Sauce
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup sun-dried tomatoes, packed, (not marinated)
  2. 1/2 cup olive oil or more
  3. 1/3 cup toasted pine nuts
  4. 2 tsp. fresh minced garlic or more if you like garlic
  5. ½ cup parmesan cheese, grated
  6. ½ tsp. Kosher salt
  7. Ground pepper to taste
Instructions
  1. Place all ingredients except the oil in a small food processor.
  2. Drizzle in the oil while the machine is running.
  3. Process the ingredients until they resemble a very loose paste adding more oil if necessary.
  4. Adjust the seasonings.
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Mushroom Carbonara

Mushroom Carbonara
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt
  2. 1½ lb. crimini or button mushrooms
  3. 6 garlic cloves
  4. 2 medium shallots
  5. 1 cup parsley leaves with tender stems (about ½ bunch)
  6. 5 large egg yolks
  7. 1 large egg
  8. 4 oz. store-bought pre-grated Parmesan, plus more for serving
  9. 1½ tsp. freshly ground black pepper, plus more
  10. ¼ cup extra-virgin olive oil
  11. 1 lb. orecchiette
  12. OPTIONAL: Rotisserie or grilled chicken
Instructions
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems.
  3. Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
  4. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!
  5. Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  6. Back to those mushrooms! Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  7. When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
  8. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce). Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  9. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  10. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  11. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.
Notes
  1. I added leftover rotisserie chicken to this dish and it was a nice addition.
Adapted from Bon Appetit
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Mushroom Lasagna

Mushroom Lasagna
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup boiling water 1 ounce dried porcini mushrooms 1 tablespoon butter 2 tablespoons olive oil, divided 1 1/4 cups chopped shallots (about 4) 1 (8-ounce) package presliced cremini mushrooms 1 (4-ounce) package presliced exotic mushroom blend 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 tablespoons chopped fresh thyme 6 garlic cloves, minced and divided 1/2 cup white wine 1/3 cup (3 ounces) 1/3-less-fat cream cheese 2 tablespoons chopped fresh chives, divided 3 cups 2% reduced-fat milk, divided 1.1 ounces all-purpose flour (about 1/4 cup) Cooking spray 9 no-boil lasagna noodles 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 350°.
  2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
  4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
Notes
  1. Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
Adapted from Cooking Light
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Pomodoro Sauce

Pomodoro Sauce
From Marilyn Mossman
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Calories 0
Calories from Fat 0
% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Two 35-ounce cans crushed Italian plum tomatoes (preferably San Marzano)
  2. 1/4 cup extra virgin olive oil
  3. 1 medium onion, chopped (about 1 cup)
  4. 1/2 teaspoon crushed red pepper flakes
  5. 2 garlic cloves, minced
  6. 2 bay leaves
  7. Salt
  8. Fresh ground black pepper
Instructions
  1. Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  2. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  3. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  4. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  5. Remove bay leaves before serving.
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Home-Made Pasta Dough

Home-Made Dough for Pasta
Serves 8
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Prep Time
1 hr 10 min
Cook Time
4 min
Prep Time
1 hr 10 min
Cook Time
4 min
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups flour (00)
  2. ½ teaspoon sea salt
  3. 3 large eggs
Instructions
  1. Combine the flour and salt.
  2. Make a well in the center of the flour, and add the eggs.
  3. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
  4. Knead the pasta dough for 8-10 minutes.
  5. If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
  6. Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become. We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
  7. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
  8. After the resting period, divide the dough into four portions. Now comes the cool part! ...
Pasta Machine Instructions
  1. Rolling the dough is a process—you need to make several passes, throughout each thickness setting for the best results. I start with the widest setting, run it through once or twice, then cut the strip in half so the strands won't be long and unwieldy. Run the pasta through each setting until it is down to the desired thickness.
  2. Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.
Rolling Pin Instructions
  1. If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.
  2. Roll each portion of dough out on a well-floured surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
  3. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
  4. It also freezes well; just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
  5. Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
Notes
  1. https://www.theprairiehomestead.com/2015/02/homemade-pasta-recipe.html
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Spinach and Artichoke Macaroni and Cheese

Spinach and Artichoke Macaroni and Cheese
Video: https://bit.ly/2LXzIMy
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole-wheat elbow pasta
  2. 2 tablespoons unsalted butter
  3. 2 medium shallots, finely chopped (about 1/3 cup)
  4. 3 cloves garlic, finely minced
  5. 3 tablespoons all-purpose flour
  6. 1/2 cup skim milk
  7. 1/3 cup reduced-fat sour cream
  8. 1 cup lightly packed shredded part-skim mozzarella
  9. 2/3 cup lightly packed shredded low-fat Swiss cheese
  10. 1/4 cup lightly packed grated Parmesan
  11. One 6-ounce bag baby spinach (about 6 heaping cups)
  12. One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  13. Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a broiler-safe 2-quart baking dish
  2. Position an oven rack at the center of the oven, and preheat the broiler.
  3. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  4. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  5. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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Cheater’s Lasagna (with ravioli)

Cheater's Lasagna (with ravioli and Italian sausage)
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0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 jar (24 to 26 ounces) pasta sauce or Quick Tomato Sauce (see note)
  2. 2 bags (18-24 ounces each) frozen large or jumbo cheese ravioli, partially thawed
  3. 1 pound sweet Italian sausage, cooked, drained and crumbled
  4. 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  5. 8 ounces (2 cups) shredded Italian blend cheese or mozzarella cheese
  6. ½ cup grated Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees. Spoon one-third of the pasta sauce into a 13-by-9-inch baking dish. Place half the ravioli on top of the sauce in a single layer; squeeze them in if necessary. Sprinkle with the cooked sausage, the spinach and half the cheese. Layer on the remaining ravioli. Top with the remaining sauce, remaining cheese and Parmesan. Cover with foil that has underside sprayed with vegetable oil cooking spray and bake for 20 minutes. Uncover and bake until bubbling, 5 to 10 minutes more.
  2. Quick tomato sauce: In a large skillet, heat 2 tablespoons of olive oil. Sauté 2 minced garlic cloves for 1 minute. Add ¼ cup chopped onion if you like. Add 28-ounce can diced tomatoes with juices. Bring to a boil, reduce heat and simmer 20-25 minutes. Season with salt and pepper and stir in some chopped fresh basil. Keeps in the refrigerator for three days or frozen for about one month.
Adapted from Real Simple Meals Made Easy
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calories
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fat
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protein
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carbs
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Adapted from Real Simple Meals Made Easy
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