Tonight the chef made a pizza, using a thin crust and sauce from the grocery store, and piled high with tomatoes from our garden, sliced mushrooms, pepperoni and cheese. It was great, and there are a couple of slices left over for lunch tomorrow. The chef also made a delicious salad, so we’re full of veggie goodness.
This recipe might help us use a few more of the tomatoes from the garden. It’s adapted from Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, part of the Company’s Coming series. If we don’t have spinach fettuccine, I’m sure any other type of pasta could be substituted.
- 6 oz Spinach fettuccine
- 1 cup diced tomatoes (with juice)
- 1/2 cup chicken broth
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 cup low fat cream cheese, cut up
- 1 tbsp chopped fresh parsley
- dash of ground black pepper
- Cook fettuccine according to package directions.
- Drain fettuccine and return to the same pot. Cover to keep warm.
- Meanwhile, combine tomato, broth, garlic and basil in medium saucepan.
- Bring to a boil, and pour over fettuccine.
- Add cheese, parsley and pepper.
- Toss and serve immediately.
Makes 3 servings.