Cheesecake
© Spirit Media 2004-2008 All Rights Reserved
Nicolina's Favorite Cheesecake - after your pasta meal!
Dessert must come after any pasta meal (no matter how full you are!) So Nicolina's Favorite Cheesecale and Aglio e Olio will pair nicely! Mangia!
Aglio e Olio or SPAGHETTINI WITH SPAGHETTI SQUASH
1 small spaghetti squash
1 pound spaghettini
1/4 cup extra-virgin olive oil
6 to 8 cloves garlic, smashed
2 tablespoons Italian parsley, minced, for garnish
pinch of red pepper flakes, for garnish
1 teaspoon salt
Pierce the skin of the spaghetti squash and roast in 375 degree F oven for one hour, until flesh is tender. Let cool 15 minutes. Cut in half lengthwise, remove seeds, and pull strands of flesh out with a fork. Set aside.
Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well.
Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, heat a 10-inch saute pan over medium heat and add the olive oil. Add the garlic and cook until golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, remove the pan from the heat and add reserved spaghetti squash, parsley and red pepper flakes. Drain the pasta and add it to the saute pan. Toss, season with salt and pepper, and serve right away in warm bowls.
Published: 02/06/06
© Spirit Media 2004-2008 All Rights Reserved
