Thursday, May 29, 2014

A Salad a Day: Take 2

Yesterday was a left over salad day.  Today is a new salad day.  Today I not only tried a new salad, I tried a new noodle recipe.  Of course, I substituted the cheeses for non-dairy and cheeses from the health food store and I used quinoa noodles.  So YUMMY!!!!!

Avocado, tomato, cucumber and mozzarella salad with balsamic vinegar and whole-seed mustard dressing







Pasta Carbonara Florentine


Ingredients



  • 6 center-cut bacon slices, chopped
  • 1 cup finely chopped onion
  • 2 tablespoons dry white wine
  • 1 (6-ounce) package bagged prewashed baby spinach
  • 8 ounces uncooked gluten-free spaghetti
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons chopped fresh parsley


Preparation

1. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 5 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
2. Add onion to drippings in pan; cook 3 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Add spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove from heat; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon pasta water. Immediately add pasta and reserved pasta water to spinach mixture in pan. Add reserved bacon; stir well to combine. Place pan over low heat.

4. Combine cheese and next 4 ingredients, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.

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