We found an 8 ounce package of fresh linguine in the store today - so I was inspired to make a fresh fresh pasta dish for dinner.
Cook the pasta in boiling water - only needs about 5 minutes when you are using fresh pasta. Drain and set aside.
Saute 2 cloves of garlic in a tablespoon of extra virgin olive oil until nutty brown and then add 3 chopped fresh tomatoes (remove seeds and core, dice medium). Saute tomatoes and garlic until soft, about 4 minutes.
Add a good squeeze of store-bought Italian herb pesto and 1/2 cup fat-free low-sodium beef broth. Bring to a boil and simmer briefly. Then add the pasta.
Meanwhile, in another pan, saute 2 cloves of garlic with 1 tablespoon olive oil until nutty, about 1 minute. Add a bag of baby spinach and saute 1 minute or just until the spinach wilts.
Plate the pasta with the spinach bordering.
Top with fresh grated Parmesan cheese and enjoy!!
We served this dish with mint tea and a Mediterranean style salad - recipe and photos below.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.