30 years in the pasta business and I still can never get enough pasta!
That explains why our brand new Pappardelle, the widest noodle of all, is really hitting the spot. I’ve been making it all summer, loaded with fresh veggies from Michigan’s many local farmers. For this dish, I simply sauted onions till beautifully carmelized, then added mushrooms, cooking until brown and added the spinach at the last minute before tossing with cooked Pappardelle and topping with a bit of Parmesan cheese and my wonderful French salt. As much as I love pasta, I’ve named the the theory behind my style of cooking “Little, Little, Lot”–Little pasta, Little protein and a Lot of veggies. With this strategy, I seem to be able to eat pasta at least 4 times per week and not gain weight. It’s all about portion control, isn’t it! And, that’s what “Little, Little, Lot” is all about.
12 oz. Al Dente ® Pappardelle
2 T olive oil
1 small onion, small dice
2 carrots, small dice
2 zucchini, small dice
1 red bell pepper, small dice
1 lb. chicken sausage, sliced
1 T flour
8 oz. chicken broth
1/2 cup white wine
salt & pepper
Bring large pot of water to a boil.
Add salt. Cook Al Dente® Papardelle,
testing after 3 minutes. In another pan,
sauté carrots in olive oil. After 2
minutes, add onion, then red pepper
and zucchini. Season with salt &
pepper. Add the chicken sausage and
cook until heated through. Sprinkle
with flour, stirring. Add wine and
bring to a boil then add broth and
bring to a boil. Garnish with
parmesan and fresh parsley.
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