Recipe of the Week: Simple Pasta Bowl

Photo Credit: Randolph Graham

Shaved Asiago cheese, sun-dried tomatoes, and burnt butter sauce tossed with penne pasta. Quick, easy, and oh-so-tasty! Add a side salad, something to drink (a nice Casa Barranca Pinot Noir perhaps?), and you have a wonderful dinner for two!

 

Ingredients:

12-ounces uncooked penne pasta

½ cup unsalted butter

½ teaspoon garlic powder

2 tablespoons reserved pasta water

8-ounces sun-dried tomatoes in olive oil

2 to 3 ounces Asiago cheese (shaved)

 

Directions:

Preheat oven to 250 degrees. Place two bowls in oven to get warm.

In a large sauce pan, cook penne pasta according to package directions. Reserve 2 tablespoons water and then drain balance of water from cooked pasta. Return cooked pasta to pan, cover, and set aside.

To make the burnt butter sauce, cook unsalted butter in a small sauce pan over medium-high heat. Watch it carefully until it melts and just starts to turn brown. Cover and set aside.

Add burnt butter, garlic powder, and reserved pasta water to the pan with pasta. Stir to combine. Carefully remove the bowls from the oven and evenly portion the pasta into the two bowls. Place half of the sun-dried tomatoes on top of the pasta in each bowl. Add shaved cheese to the top of the sun-dried tomatoes and serve while hot.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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