Specifically, whole-wheat scungilli (I still can't tolerate white pasta—it converts immediately to sugar and begins to ferment on my tongue) with a sauce made of tomatoes and leftover sausage, tossed with parmesan and fresh arugula. A classic meal of necessity (no way was I driving to the store in 105 degree heat) that turned out scrumptious.
Wednesday, August 22, 2007
Pasta
Specifically, whole-wheat scungilli (I still can't tolerate white pasta—it converts immediately to sugar and begins to ferment on my tongue) with a sauce made of tomatoes and leftover sausage, tossed with parmesan and fresh arugula. A classic meal of necessity (no way was I driving to the store in 105 degree heat) that turned out scrumptious.
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