I adapted this recipe from a magazine I was reading at my Acupuncture’s office. It was about healthy eating, yada, yada. Blah! I mean, don’t get me wrong —I’m all for healthy eating but the recipe was basically whole wheat pasta, pine nuts, lemon zest/juice, collard greens, garlic and Pecorino Romano cheese. The recipe didn’t sound all that great to me but the picture sure looked fantastic. So I decided to make it but I tailored it to my liking. This one is a winner, will be making more of it soon. Happy Friday!
As I was cleaning out my fridge over the weekend, I thawed out a pound of sweet Italian sausages. Last night as I was going over my pantry and fridge, I noticed I didn’t have much around the house. I used basically what I had on hand to make dinner —spaghetti, shallots, parsley, parmesan cheese and wine. This dish was tasty and quick. It would be even better if I had some garlic. Will have to add that in the next time I make this. I love the whole wheat spaghetti in this dish. I felt like I was eating something healthy. 🙂
After eating too much beans, nachos, tacos and quesadillas in Mexico, spaghetti was a real nice change! I used to serve this sauce over dried pasta but if you can get your hands on fresh —it really makes a HUGE difference! Buon Appetito!