Fresh Pasta - Easy and Light At Home

cooking
Written By Judy Doherty, MPS, PCII

MEDIT_freshpastacookedSaute tomatoes and garlicWe found an 8 ounce package of fresh linguine in the store today - so I was inspired to make a fresh fresh pasta dish for dinner.Cook the pasta in boiling water - only needs about 5 minutes when you are using fresh pasta. Drain and set aside.Saute 2 cloves of garlic in a tablespoon of extra virgin olive oil until nutty brown and then add 3 chopped fresh tomatoes (remove seeds and core, dice medium). Saute tomatoes and garlic until soft, about 4 minutes.Add a good squeeze of store-bought Italian herb pesto and 1/2 cup fat-free low-sodium beef broth. Bring to a boil and simmer briefly. Then add the pasta.Cooked pastaMeanwhile, in another pan, saute 2 cloves of garlic with 1 tablespoon olive oil until nutty, about 1 minute. Add a bag of baby spinach and saute 1 minute or just until the spinach wilts.Sauteed spinachPlate the pasta with the spinach bordering.Plated pastaTop with fresh grated Parmesan cheese and enjoy!!We served this dish with mint tea and a Mediterranean style salad - recipe and photos below.If you do cooking or food demonstrations, you might be interested in this new product!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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