Dinner – Page 5

Recipes, Dinner, Holiday and Special Occasion

How To Cook For A Dinner Party

February 18, 2021March 5, 2021by Jenn MandellLeave a Comment

The key to success is delicious food that you are able to sit and enjoy with your guests.

My Dad turned 84 this week and I decided to host a small dinner for him at my apartment. We usually travel or go out to a restaurant for his birthday but given the times we decided it would be best to dine at home. My Dad loves his birthday so it was important to me to pick a special menu to serve for the occasion. Preparation and timing are the two most important factors in hosting a great dinner party. You want to be able to enjoy the dinner not only prepare it. It is also very uncomfortable for your guests if you keep getting up and look like you are working too hard. It is essential to choose a menu that can be prepped ahead of time. I chose to serve Fresh Perigord Black Truffles Shaved Over Pasta as the appetizer followed by Chorizo and Panko Crusted Black Cod with Beurre Blanc served with Individual Potato Gratin, Spinach Rounds and Blistered Tomatoes. The potato gratin was made 2 hours ahead of time and covered with foil so I could reheat them in the same oven as the fish. The spinach rounds were prepped in the morning and kept in the refrigerator. The Beurre Blanc was made an hour before guests arrived. The sauce was served room temperature.

So let’s sum this up: During the day, The fish was topped with the Panko and Chorizo and put on a baking sheet in the refrigerator, the Spinach Rounds were prepped and put on a baking sheet in the refrigerator and the Potato Gratin was fully cooked and left at room temperature covered with foil. The tomatoes were tossed in Olive Oil and sautéed for 5 minutes while I was making the pasta. The Black Cod, Spinach and Potatoes all required 12 minutes in a 400 oven. When the appetizer was served I put the Black Cod on the top shelf in the oven, the spinach on the middle shelf and the potatoes on the bottom shelf. I then went to sit down and eat my appetizer with my guests. After 10 minutes I returned to the kitchen to take everything out of the oven. The plates were all stacked and ready for me to place the food on. As my kids cleared the appetizer dishes, I plated the food and it was served to the guests. After that I was able to sit, have a glass of wine and enjoy my Dad’s birthday. Dessert was brought by my Step Mom so the rest was easy. I had the dessert plates and forks ready to go. The other nice thing about preparing in advance is that it makes clean up very easy. All that was needed to get done was place the plates and silverware into the dishwasher. No one wants to walk into a messy kitchen at the end of the night…

Appetizer:

We started with Cacio e Pepe Ravioli in a Truffle Butter and Cream Sauce topped with Shaved Fresh Black Perigord Truffles. Black Perigord Truffles are found in the Winter months, November through March. In the next few days I will be posting more on Black Truffles. The appetizer pasta was very quick to make. The Cacio e Pepe Ravioli was fresh so it only took a few minutes to cook in boiling water. I had a big pot of salted water simmering on the stove when my guests arrived so all I had to do was turn up the heat and make a quick Truffle Cream Sauce when it was time for dinner. The sauce took 5 minutes to make, roughly the same amount of time it took the pasta. I quickly tossed the ravioli in the sauce, dished it into bowls and my daughter Olivia brought them to the table as people were sitting down. I then went around the table and shaved the fresh Black Perigord Truffle over the pasta. It makes a beautiful presentation to shave the Black Truffle at the table.

Entree:

Try to pick a menu that is easy for you. The sides should definitely be made earlier in the day. Many vegetables are able to serve room temperature after being prepared. Try roasting zucchini, yellow squash and tomatoes or sautéing string beans in shallots and serving them room temperature or give them a bit of heat in the oven before serving. Individual Potato Gratin can be made earlier in the day and quickly reheated. Fish is ready in no time which is why I love this Black Cod recipe. It is ready in 15 minutes and looks absolutely beautiful on a plate.

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4.75 from 4 votes

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Chorizo and Panko Crusted Black Cod

Served with Make Ahead Beurre Blanc

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Keyword: sausage, fish

Servings: people

Calories: 325kcal

Ingredients

1½ lb Black Cod or Halibut
¾ cup Panko Breadcrumbs
1 Smoked Chorizo
salt and pepper
Lemon slices for garnish

Instructions

Preheat oven to 400
remove casing from Chorizo and chop finely
mix with Panko
spinkle fish with salt and pepper
top with Panko mixure
Bake at 400 for 12 minutes
serve with make ahead beurre blanc and lemon slices

Nutrition

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5 from 2 votes

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Make Ahead Beurre Blanc

An easy white sauce with a hint of mustard

Prep Time5

Cook Time10

Total Time15

Course: Sauces and Dips

Cuisine: French

Servings: people

Ingredients

1 shallot peeled and sliced thin
2 tbsp butter
½ cup white wine sauvignon blanc or pinot grigio
½ cup heavy cream
⅛ tsp black pepper
½ tsp dijon mustard

Instructions

sautee shallots in butter until translucent
add white wine and reduce by half
slowly whisk in heavy cream to emulsify and thicken
add mustard and pepper
strain through a sieve and set aside

Recipes, Lunch, Dinner

Homemade White Bean and Prosciutto Ravioli

February 13, 2021February 13, 2021by Jenn MandellLeave a Comment

With Simple Tomato Sauce

Simple Tomato Sauce

Quick and Easy Tomato Sauce

Check out this recipe

I decided to make the ravioli heart shaped in honor of Valentine’s Day but you can make them square or round. I use an egg pasta dough for ravioli because I like the silkiness that the eggs give the pasta dough. This is a fresh pasta so it is best made and eaten the same day. You can freeze the ravioli for up to a month.

I use the Antree stand mixer attachment available on Amazon to roll the pasta into long thin sheets. Remember, you are placing two layers of pasta on top of one another so you do not want the pasta sheets to be too thick or else the ravioli will be too doughy.

Humidity plays a big roll when you are making pasta dough. If it is very dry like it is in the winter you will need to add a bit more moisture to your dough to achieve the right texture and consistency. The dough needs to come together in a ball before you begin kneading it. Kneading will take about 10 minutes. You will know that you have kneaded enough when you are able to stretch a piece without it tearing. The dough should look silky and not stick to your hands. If the dough feels too wet add a little flour and keep kneading. It is much more difficult to add moisture to dry dough so make sure the dough is moist enough and comes together in a shaggy ball before you start kneading. If it feels too crumbly and dry you should add another egg and a tablespoon of water.

This Is Important:

You MUST let the dough rest for a half hour before you start rolling it. After you have kneaded the dough and it looks silky and is not sticky and you can take a little piece off and stretch it without breaking you are now ready to let the dough rest. Wrap the Pasta dough in plastic wrap and let it sit on the counter for a half hour. If you are planning on making ravioli than use this time to make the filling.

What Type Of Flour Should I Use?

I like to use all purpose flour with a little semolina flour mixed in. Typically I use 3 parts all purpose and 1 part semolina. You can also use “00” flour but I prefer to use “00” for pizza dough, not pasta dough. It’s really up to you. All purpose flour makes the pasta silkier, the semolina adds a little roughness to it. The semolina flour helps the sauce stick to the pasta.

What Can I Fill The Ravioli With?

In this recipe I fill the ravioli with a puree of garlic, prosciutto and white beans. You can fill the ravioli with ricotta or ricotta and spinach. You can also puree green peas to fill the pasta. The possibilities are endless so be creative. You just need to make sure that the filling is a puree and not clumpy. When you make the ravioli you need to make sure that there is no air trapped in the ravioli so make sure the ravioli fits snug around the filling.

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5 from 2 votes

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Homemade Egg Pasta Dough

Egg pasta dough is perfect for making ravioli and fettuccini

Prep Time15

Resting Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: fresh pasta

Servings: people

Calories: 237kcal

Equipment

pasta roller

Ingredients

1½ cups AP flour
½ cup semolina flour
3 eggs room temperature
2 tbsp olive oil
1 tsp salt
1 tbsp water if dough is too dry

Instructions

Mix flours and salt together and pour on counter
make a large well in flour
add eggs and oil in center of well
slowly incorporate flour using a fork
when all the flour is mixed in gather dough into a ball
knead dough until smooth and silky. About 10 minutes
Take a small piece of dough off and try to stretch it. If it stretches a couple of inches without breaking then you have kneaded enough.
Wrap dough in plastic and let is rest at room temperature for 30 minutes
cut dough into 4 pieces and roll dough into an oval shape with a rolling pin. Then roll through a pasta roller until desired thickness. Start with the widest setting #1 and keep making the roller more narrow. For ravioli roll dough until #6. Fettuccini can be rolled to #6 or #7. Very thin pasta like cappellini should be rolled to #7 or #8

Nutrition

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5 from 2 votes

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Homemade White Bean and Prosciutto Ravioli

with simple tomato sauce

Prep Time30

Cook Time10

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: fresh pasta, ravioli

Servings: people

Equipment

cookie cutter or pasta cutter

Ingredients

Jenn's Fresh Egg Pasta Dough Recipe
1 egg
1 tbsp water

Filling

2 oz cubed prosciutto
15 oz can of white beans drained and rinsed
1 tbsp olive oil
1 tsp garlic chopped
¼ tsp black pepper
½ tbsp Italian Parsley chopped

Instructions

Filling

heat olive oil in pan
add garlic and saute for 2 minutes
add prosciutto and white beans and saute for another 2 minutes
add parsley
puree in food processor and set aside
roll out pasta dough into long strips
roll pasta through until #7 thickness on pasta roller
use a heart shaped or round cookie cutter to cut shapes out of the dough
place a small amount of white bean puree on one ravioli half
beat egg and water to make an egg wash
use your finger to put egg wash around the rim of another ravioli half
press together around the rim sealing the ravioli together
place on a parchment line baking sheet and cover with a dish towel.
boil ravioli in unsalted water for 5 minutes and serve with Jenn's Simple Tomato Sauce and grated Parmigiana Reggiano

Recipes, Lunch, Dinner

Perfectly Easy Chili with Melted Cheddar

February 5, 2021February 5, 2021by Jenn Mandell3 Comments

A blend of meat and beans with just the right amount of heat topped with melted cheese

A warm bowl of chili on a cold day is amazing. This chili recipe comes together very quickly and then simmers on the stove for an hour. I use two different kinds of beans in this recipe because I like the layers of flavor and texture that they add to the chili. Chili can be made ahead of time and reheated as needed. It’s great to serve when you know that people in your family will be eating at all different times. I also like serving chili on a buffet when there is a sporting event on so people can help themselves when they’re ready to eat and help themselves to seconds if they’re still hungry. If you are serving chili on a buffet put out toppings that will compliment the chili like shredded cheddar cheese, sour cream, tortilla chips, jalapeño, avocado and chopped tomatoes

Preparation:

It is important to sauté the onions until translucent and then add the ground sirloin. Once the ground sirloin is brown you should drain most of the oil from the pan before adding the spices. My chili recipe is a medium heat chili, you can increase or decrease the chili powder to suit your taste. I like to keep the ratio of chili powder to cumin as 3 to 2. The recipe calls for 3 tablespoons of chili powder and 2 tablespoons of cumin so if you increase the chili powder make sure you increase the cumin. I suggest making the recipe as it is written and adjusting the spice after the chili has had time to simmer. The flavor will increase as the chili cooks.

Serving Chili:

Serve the chili with a little melted shredded sharp cheddar cheese on top and sour cream on the side. I like to serve the chili with a salad and homemade cornbread.

Variations:

Vegetarian: omit the meat and use a third type of bean like white beans or you can simply increase the amount of pinto and kidney beans that are already in the recipe.
You can substitute ground turkey or chicken for the meat.
Add jalapeño to the chili to increase the heat
Add crumbled hot and sweet sausage to the meat
Corn will add color and flavor to the chili
Add chopped kale for a healthy kick

Storing Chili:

Chili will last for 5 days in the refrigerator and two months in the freezer. It reheats perfectly in the oven or microwave. It is a good idea to freeze the chili in portions so you can defrost it as it is needed.

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5 from 2 votes

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The Best Chili Recipe

A blend of meat and beans with just the right spice

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, Tex-Mex

Keyword: chili, spicy

Servings: servings

Calories: 521kcal

Ingredients

2 lb ground meat 90% lean
1 medium sweet onion chopped – 2 cups
2 tbsp olive oil
1 tbsp tomato paste
3 tbsp chili powder
2 tbsp cumin
1 tbsp garlic powder
½ tsp ground pepper
1 tsp salt
28 oz can crushed tomatoes
2 cups beef broth low sodium
15.5 oz can pinto beans drained and rinsed
15.5 oz can kidney beans drained and rinsed
1 cup sharp cheddar cheese shredded

Instructions

heat oil in a large pot or dutch oven
saute onion until soft and translucent
add ground meat and stir to brown
drain most of the oil out of pot
add tomato paste
add cumin, chili pepper and stir
add crushed tomatoes and beef broth
add beans, salt, pepper and garlic powder
bring to boil then reduce to simmer for 1 hour uncovered
place in oven proof bowls and top with cheese (optional)
place in 350 oven for 5 minutes until cheese melts(optional)

Nutrition

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5 from 2 votes

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Homemade Cornbread

Prep Time10

Cook Time20

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: bread, muffins

Servings: pieces

Calories: 277kcal

Ingredients

1 cup yellow cornmeal
1 cup AP flour
½ cup sugar
3 tsp baking powder
¼ tsp pepper
1 tsp salt
1 cup milk
⅓ cup melted butter or vegetable oil
1 egg

Instructions

Preheat oven to 425
mix flour, cornmeal, baking powder, salt, pepper, sugar together
in a seperate bowl whisk together milk, egg and melted butter
mix wet ingredients ito dry ingredients
grease an 8×8 pan and pour in batter
bake for 15-20 minutes until golden brown on top

Notes

You can use this recipe to make muffins as well. If you want the muffins to be a little sweeter increase sugar by 1/4 cup and do not add the pepper.

Some variations:

Add chopped jalapeno to create a little spice or dried cranberries to make the cornbread a little sweeter.

Nutrition

Recipes, Food and Beverage, Lunch, Dinner

Cheesy Chicken, Corn and Black Bean Enchiladas

January 30, 2021January 29, 2021by Jenn MandellLeave a Comment

With Easy Homemade Enchilada Sauce

These enchiladas are quick and easy to make and are much healthier than traditional enchiladas. I buy the rotisserie chicken at the supermarket and use the white and dark meat in the recipe. I do not use the skin. I load up the filling with corn and black beans in addition to the chicken. This allows you to add layers of healthy flavors in the enchiladas. The homemade enchilada sauce is so easy to make and is much better than store bought. I have a few variations of enchiladas that I make depending on whether we are in the mood for chicken, meat or only vegetables. The dish can be altered to fit your taste so feel free to experiment. This is a perfect mid week meal to make since it will be ready in under an hour and if you make the enchilada sauce ahead of time then the enchiladas will be ready in 20-25 minutes.

Can I make the Enchiladas Vegetarian?

Yes, you can leave out the chicken and add in chopped zucchini, yellow squash, spinach or broccoli. Just make sure you blend all the ingredients together in a pan before filling the tortillas. You can also serve them as all bean enchiladas and substitute the meat with kidney beans. I would not add seafood to this recipe. I do have a great recipe for Baja Style Fish Tacos that I will be sharing later on.

Can I make the Enchilada’s Ahead of Time?

You can make the enchilada sauce a day or two before and heat it up when you are ready to make the enchiladas. This will cut down on the prep time before dinner. The sauce can also be frozen for a month. You can roll the enchiladas earlier in the day and refrigerate, do not top with sauce and cheese. When you are ready for dinner, top with enchilada sauce and cheese, cover with foil and bake in oven for 15 minutes at 350 until warm.

What Should I Serve with the Enchiladas?

I like a crisp green salad like romaine with tomatoes and a simple red wine vinegar and olive oil dressing. An easy Mexican rice is also perfect to serve with this. Sauté a cup of chopped onion in a tablespoon of butter until translucent, add uncooked long grain rice and cook as directed but substitute a quarter of the water with the enchilada sauce. When the rice is done toss in some green peas and allow to heat up in the rice.

This quick and easy enchilada recipe can be ready in 30 minutes. Serve with Jenn’s Spanish style rice.

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5 from 3 votes

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Homemade Enchilada Sauce

easy to make enchilada sauce recipe

Prep Time5

Cook Time15

Course: Sauces and Dips

Cuisine: Mexican, Tex-Mex

Keyword: Sauce

Servings:

Calories: 89kcal

Ingredients

3 tbsp vegetable oil
2 tbsp flour
1½ tbsp chili powder (more if you like spicy)
15 oz can tomato sauce
1½ cups water
1 tbsp cumin
½ tsp garlic powder

Instructions

heat oil in pan
whisk in flour and chili powder
add tomato sauce and water
add cumin, salt, garlic powder
simmer to thicken sauce – around 10 minutes

Notes

Sauce will last 5 days in refrigerator or 2 months in freezer. Add more chili powder to increase spiciness of the sauce.

Nutrition

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5 from 1 vote

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Chicken, Corn and Black Bean Enchiladas

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: Mexican

Keyword: entree, meat

Servings: people

Calories: 772kcal

Ingredients

Enchiladas

2½ cups Jenn's View enchilada sauce
2½ cups shredded rotisserie chicken white and dark meat – no skin
1½ cups corn (frozen kernals are fine)
1½ cups rinsed black beans
8 flour tortillas (6 inch)
2½ cups shredded sharp cheddar cheese

Instructions

Enchiladas

Preheat oven to 350
line bottom of baking dish with a layer of enchilada sauce
add shredded chicken to pan
add corn and black beans
add 1 cup of enchilada sauce
add 1 cup of shredded cheddar cheese continue to mix well and simmer until cheese is melted
Spoon into the middle of flour tortilla and roll up
Place seam side down in baking dish
Top with remaining enchilada sauce and and remaining 1½ cups of shredded cheese
cover with foil and bake in oven until cheese is melted – around 10 min
Optional toppings: avocado, cilantro, scallions, sour cream, crumbled cortija cheese

Nutrition

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5 from 3 votes

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Spanish Style Rice

with onions and peas

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: Mexican

Keyword: rice

Servings: people

Calories: 224kcal

Ingredients

1 tbsp butter
1 cup chopped onion
1 cup long grain rice
1½ cups water or vegetable broth
½ cup Jenn's View Enchilada Sauce
1 cup green peas frozen is fine

Instructions

melt butter in sauce pan and saute onion until translucent
add rice and stir for 1 minute
add water and enchilada sauce and bring to a boil
cover and reduce to simmer for 20 minutes
fluff rice and stir in peas. Cover and simmer for another 5 minutes

Nutrition

Salads and Appetizers, Lunch, Dinner

Minestrone Soup

January 26, 2021January 26, 2021by Jenn MandellLeave a Comment

This Soup can Work as a Meal

Minestrone soup originated in Italy and translates to “big soup”. This is because typically it is made with an abundance of vegetables. Minestrone is a hearty vegetable soup that is made with a base of carrots, onions and celery. It also has pasta mixed in with the vegetables. Typically the vegetables used are whatever is in season. Sometimes the soup is very chunky and other times it is slightly thinner.

This Minestrone soup recipe could just as easily be called a Vegetable Stew. I add tons of broccoli, carrots, white beans, yellow squash and pasta so it is quite filling. Serve a smaller portion as an appetizer or a larger portion as a main dish for lunch or dinner. I love the spice that the pesto and touch of chili pepper add to the dish. I only put a touch of red pepper in the soup but you can add more if you like your food spicier.

This Minestrone Soup is super healthy. It’s loaded with vitamins and there is very little oil and absolutely no butter. The depth of flavor comes from the vegetables, spices and tomatoes simmering together. Feel free to add other vegetables to the soup like peas, string beans or kale. Use what you have in your refrigerator. The minestrone soup will be ready in about an hour and a half. You need to give it the time for all the flavors to come together. You will absolutely love the way your house smells when you are making this soup. My kids always come into the kitchen to see what’s cooking. I refrigerate the leftovers in individual portions so it is super easy to pop a bowl into the microwave for a healthy lunch or dinner.

You can refrigerate the vegetable soup for five days or put it in the freezer for up to two months. It is always a great idea to keep some soup in the freezer so you have a healthy meal to serve on a cold night.

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5 from 1 vote

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Hearty Minestrone Soup

Vegetable Soup with Pasta

Prep Time30

Cook Time1

Total Time1 30

Course: Soup, Main Course

Cuisine: Italian

Keyword: Soup, vegetarian

Servings: people

Calories: 217kcal

Ingredients

2 tbsp olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
15 oz can white beans
¼ lb broccoli florets cut bite sized
1 yellow squash cut into cubes
28 oz can crushed tomatoes
4 cups low sodium vegetable broth
2 cups water
1½ tbsp pesto
¼ tsp red pepper flakes
1 tsp salt
1 tsp pepper
½ tsp oregano
1 bay leaf
¼ lb penne pasta cooked firm and cut in half

Instructions

heat olive oil in a large stock pot
add onion, carrot and celery and saute until onion is soft and translucent
stir in white beans, broccoli and yellow squash
add crushed tomatoes, vegetable broth and water
add pesto and remaining spices
simmer for 45 minutes stirring occasionally
add pasta and simmer for another 15 minutes
Remove bay leaf and discard
Spoon into bowls and serve with grated Parmigiana Reggiano on top

Notes

You can substitute a shorter pasta like Ditalini if you do not want to cut the penne in half.

Nutrition

Recipes, Lunch, Dinner

Linguine Amalfi

January 21, 2021January 21, 2021by Jenn MandellLeave a Comment

Pasta with Chopped Tomatoes, Black Olives, Capers, Fresh Mozzarella

This is one of my favorite pasta dishes. I used to eat it almost every Sunday night at Grazie. I also always keep the ingredients in my refrigerator in case I have a craving. This pasta dish is one of the original ones put on the menu in the early 1990’s. I have had many requests for the recipe so I hope you enjoy making at home as much as we enjoyed making it for you at the restaurant. The flavors balance each other so perfectly in this dish. I love the contrast between the sweet grape tomatoes and the salty capers and black olives. I like to use a lot of garlic in this dish. I slice the garlic clove in thin slices and then light brown them in the oil before adding the tomatoes, black olives and capers. The flavors all combine together with the vegetable broth to make the most delicious tomato sauce. This pasta is perfect to serve in the Summer or Winter. It is an interesting take on a vegetarian pasta. Linguine Amalfi also makes great leftovers. My nieces Kayla and Alexa love saving a little so they can reheat it a day or two later. I must admit that I definitely agree with them. The sauce seeps into the pasta and makes it so delicious. If I leave a bowl of Amalfi in my fridge I watch it disappear because my family loves heating up a bit as a snack. You can just spoon some into a bowl and a quick 2 minutes in the microwave and you have lunch, dinner or an afternoon snack.

My lunch the next day. Linguine Amalfi sprinkled with grated parmesan. See how the parmesan sticks to the pasta? So good….

You can prepare this pasta in a matter of minutes and your whole family will enjoy it. I also recommend serving it when you have company coming over. The colors look so beautiful on the plate and the ingredients are vegetarian friendly. I would love to hear your comments.

Rate this Recipe

5 from 3 votes

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Linguine Amalfi

Linguine with tomatoes, capers, black olives, fresh mozzarella

Prep Time10

Cook Time20

Total Time30

Course: Main Course, pasta, lunch

Cuisine: Italian

Keyword: pasta, vegetarian

Servings: people

Calories: 674kcal

Ingredients

1 lb linguine – I prefer Rustichella D'abruzzo brand
2 tbsp olive oil
4 cloves garlic – peeled and sliced thin
1 pint yellow and red cherry tomatoes – cut in half
½ cup kalamata olives – pitted and cut in half
¼ cup capers
6 oz fresh mozzarella – cut into cubes
4 leaves fresh basil – chiffonade
1 cup vegetable broth
½ cup pasta cooking liquid
1 tbsp tomato paste
2 tbsp butter
ground black pepper to taste

Instructions

Cook linguine according to directions
In a large pan add olive oil
Saute garlic until light brown on both sides
Add tomatoes, capers, basil and olives and saute for a few minutes
Add vegetable broth, pasta liquid, tomato paste, butter and pepper and simmer for 5 minutes
Add linguine and toss well
Add fresh mozzarella, toss and serve

Notes

You can buy Rustichella D’abruzzo brand pasta on Amazon but you can use whatever brand you prefer. My nieces, Kayla and Lexie, also love this pasta reheated the next day after the sauce has been absorbed by the pasta. Top the pasta with fresh basil and grated parmesan cheese

Nutrition

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