Pasta Primavera

I’m excited about spring and nothing communicates my moods better than food. I’m gradually shifting from heavy-winter-comfort-food to light-fresh-healthy meals. This dish was heavy on the veggies and light on the noodles. Light cream, a dab of tomato paste, and veggie stock from the sautéed mushrooms made a light earthy flavored sauce. Plenty of fresh and dried herbs finished it off. Delizioso!

 

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Pane Cotto

My version of the peasant Italian dish, pane cotto (cooked bread). I added sweet red peppers and got the Italian flag. 😉 With gluten-free bread, this turned out light but just as yummy and filling as the traditional way made with crusty bread. Yes, I’ve had to give up gluten, but I refuse to give up my Italian comfort food!

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