Some people are eager to slip out of their work shoes and tight pants after a long day at the workplace, but I am anxious to get into the kitchen. My inspiration comes from busy evenings, ice cream, and strawberries that have just been washed. Maybe other topics are better suited for another day.
When I returned home after a busy day in the office, I looked at the “dinner list” hanging on the refrigerator and realized I had written “shrimp spaghetti” on Tuesday. Who am I to break my word? The pasta was the meal.
Confession: I have used jarred pasta sauces before. You’re now ready for shrill cries and eye-rolling, as well as stone-throwing. Yada yada yada. You have to admit that convenience sometimes wins out over quality. Just like in high school, when a chocolate donut gems pack won the day over toast and eggs. Time is money.
Up until I perfected the recipe, I bought my pasta from a convenience store. Once you taste homemade pasta, you will never want to go back. This version is easy to make and takes only 15 minutes. It also contains no butter or cream.
Ingredients
ALFREDO SAUTE
- Extra virgin olive oil, 1 Tbsp
- Three cloves of garlic (minced).
- 1 cup low-fat milk
- Half a cup of vegetable broth, homemade or purchased
- Use 2-4 tablespoons of flour
- Salt and pepper, 1/4 teaspoon each
- Parmesan cheese, 1/4 cup
- Pesto (I use basil): 1 Tbsp
- One healthy pinch of red pepper flake ( Optional
- 10-12 ounces pasta (boiled)
CHEESY GARLIC CIABATTA BREAD
- 1 ciabatta bread roll
- Butter 2 Tbsp
- 1 tsp fresh garlic or garlic powder
- 1 sprinkle mozzarella and parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Medium to large saucepans can be heated on medium heat. Add olive oil and garlic to the pan once it is hot. Stir quickly so that it does not burn.
- Add the milk and vegetable broth and stir.
- Add 1 Tbsp at a time of flour, whisking with a fork to prevent clumps. Start with a couple of tablespoons (as per the original recipe) and add more later, if necessary. You can thicken the sauce with additional parmesan. Stir in cheese, salt, red pepper flake and pesto.
- Boil the pasta in a pot. Drain and put aside.
- Reduce the heat slightly on the sauce and simmer for five minutes while stirring occasionally. If the sauce is too thin, add a little flour. If it is too thick, add some more milk.
- Split your ciabatta in half, and butter it lightly. Slice the ciabatta roll into thick strips and add the garlic powder, parmesan, and mozzarella. Place it on a baking tray and bake.
- It should only take five minutes for the toast to be done. Remove from the oven once lightly browned and when the cheese has melted.
- If your sauce has clumps (I have them all the time), pour it into a Blender and blend until smooth. Return to the saucepan and add your favorite pasta. Toss, then serve.
