Friday, November 30, 2007


I ate a pasta like this at a restaurant and so came home and fiddled with ingredients until I came up with something I liked. This will serve 8

Roma tomatoes, about 20 or about 4 pounds
1-2 pounds fresh spinach, chopped
1-2 onions, chopped
6-10 garlic cloves, chopped
olive oil
1-2 Tbs. dried basil--or use a whole lot of fresh
1 recipe Reduced Fat Sour Cream W/ Double Spices and Salt
22 ounces curly (or other) pasta

Sauté garlic and onions in olive oil until onions are wilted. Add chopped tomatoes and sauté ½ hour. Add basil and simmer a few minutes longer. Boil pasta until al dente, drain. Put spinach on top of tomato mixture, top with pasta and sour cream, stir.

Reduced fat sour cream w/ double spice and salt recipe
½ cup cashews
1 recipe thick water
¼ cup water
1 Tbs. extra virgin olive oil
2 Tbs. lemon juice
2 tsp. salt
1 tsp onion powder
½ tsp. garlic powder
Put water (not thick water), lemon juice, cashews and oil in a blender and blend until the cashews are liquefied. Add thick water, spices and salt mix well.

Note: These spices and the salt are doubled! If making regular sour cream cut them in half.

Thick Water—Lynne Snyder

1 cup water

2 Tbs. Arrowroot powder or cornstarch

Bring ¾ cup water to a boil, mix ¼ cup water with arrowroot powder and stir into boiling water. Boil and stir, one half minute or until clear.