Saturday, February 18, 2012

Creamy Fettucini Aglio, Olio e Peperoncino

From Kristi’s Kitchen
(adapted from traditional Italian Dish)


7 oz. brown rice fettucini pasta, boiled in sea salted water according to directions
1/3 c. extra virgin olive oil
1 tsp. chili pepper flakes
2 large garlic cloves, minced
1 - 1 ½ tsp. sea salt
¼ c. organic half-n-half OR Beyond Organic plain flavored AMASAI


-Cook pasta
-Toss cooked pasta with remaining ingredients being sure to salt –according to taste- incrementally starting with ¼ tsp. and working up until balanced to taste

Serve with Basil Butter White Fish, Roasted Thyme Cauliflower and Balsamic Kale & Spinach Salad

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