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Pasta Edwina al Fresco!

Pasta Edwina al Fresco!

Fresh ingredients and herbs bring me to a place in Northern Italy. Although I have never travelled there, it has always been my life-long dream to travel to Italy to experience the rich history, culture and food. I love to cook and use a lot of Italian and Mediterranean influences in my recipes, I can only imagine how much I could enhance my cooking ability by experiencing the real thing! Imagine flavours rich in history like the land that surrounds. Healthy, quick and low fat this recipe is perfect for a light summer dinner. Bursts of flavour in each bite will bring you back for more! Enjoy with a light white wine and crusty Italian bread.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 cloves garlic crushed
  • 1 pinch red pepper flakes
  • 1 shallot sliced thinly
  • 1 ounce Philly Cream Cheese (l prefer light)
  • 2 anchovy fillets finely chopped
  • 4 ounces arugula roughly chopped
  • 1/4 cup fresh basil, finely chopped
  • 1 cup mixed cherry tomatoes
  • 1/2 cup pitted greek olives or similar
  • 1/4 cup fresh grated parmesan
  • 1 ground pepper to taste
  • 1 pound angel hair pasta

DIRECTIONS

  1. Heat olive oil in saute pan
  2. add garlic, red pepper flakes, shallot and anchovy
  3. saute until garlic and shallots are translucent on med heat
  4. add cream cheese and continue to cook on low until flavours combine and sauce is rich
  5. stir in Arugula, basil, tomatoes, and olives stir only to coat
  6. cook angel hair pasta until al dente, strain
  7. add pasta to saute pan and toss ingredients together until well distributed. If required, add a bit of the pasta water
  8. serve immediately with fresh grated parmesan and ground pepper, Enjoy!
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