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An Easy, Healthy and Tasty Pasta Dish

After a busy day of work, creating a healthy and tasty is meal might seem a daunting task. With nearly 20 years of cooking experience behind 10 years of creating recipes specifically for Bene Gourmet Pizza, a Eugene pizza restaurant, dozens of dishes have been developed. Here is a top favorite – an easy, health and delicious pasta dish.

Grilled Asparagus Over Spicy Tomato Sauce

Sauce Ingredients

* 3 tablespoons olive oil
* 1 medium onion, finely chopped
* 6 garlic cloves, minced
* 1 teaspoon dried oregano
* 3/4 teaspoon dried basil
* 2/3 teaspoon course black pepper
* 3/4 teaspoon dried crushed red pepper
* 2 28-ounce cans Italian-style tomatoes (San Marzano is preferable)
* 1 cup canned crushed tomatoes with added purée
* 1/2 cup dry red wine

Sauce Preparation
Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, black pepper, and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

Asparagus Ingredients

* 1 pound of asparagus
* 1 teaspoon of kosher salt
* 3 teaspoons olive oil
* 1 quart size plastic Ziploc

Asparagus Preparation

Thoroughly rinse the asparagus and cut off the bottom two inches. Add the asparagus spears, kosher salt, and olive oil into the Ziploc bag. Gently move the asparagus around in the bag until it is well coated. Add more oil if needed. Preheat the BBQ on medium for 10 minutes. Grill the asparagus at medium to medium-low for 15 minutes; rotate every 5 minutes caramelizing the asparagus. After cooking, cut into 3 inch sticks.

Assembly Ingredients

* 1 bunch of fresh basil
* Grated parmesan cheese

Assembly

Cook your favorite pasta according to the package directions. Heat sauce on medium-low heat. Plate the pasta, ladle the sauce, and lay the grilled asparagus across the top. Garnish with fresh basil leaves and grated parmesan. Enjoy!

About Author
Kevin Cohen is a co-founder of Bene Gourmet Pizza, a three-store restaurant Eugene pizza restaurant group specializing in gourmet pizza and wine. Bene Gourmet Pizza can be found online at www.benegourmet.com. In addition, Kevin is a CPA, serial entrepreneur, and co-founder of www.corxwinebags.com

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