Saucey Pasta Dinner
October 10, 2010
Pasta night last Thursday, with two choices of mix-ins. First, a thick sauce made of pureed roasted tomatoes and onions, with sauteed arugula, olive oil, and a little salt. It was a little bitter from the greens, but I was surprised it got a very enthusiastic response from most of the adults at the table anyway. Lauren and I agreed it would have tasted even better with olives blended in, and could be a dip or spread on bread rather than a sauce.
I also sauteed broccoli and spinach with minced garlic and olive oil as an alternative pasta topping. Lots of Parmesan available for sprinkling as well. Meals like this use up a ton of my farm share, and the boys are happy because they can have their pasta plain. A. has just discovered that he likes ketchup on french fries, so I’m holding out hope that enjoying marinara on noodles isn’t far behind.
Print this post
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
Want to Try Archives
TrackBack URL
Trackback this post