Wednesday, February 18, 2009

Rotini with Proscuitto in White Wine Sauce

As is the common theme for most of my meals, the best part of this meal was the bread I don't add the onion, just top it with all kinds of good herbs and parmesan cheese. Of course, not to take anything away from the pasta, which was great too. It was made from a whole bunch of leftover stuff in my fridge. Spinach, pine nuts, proscuitto...for the sauce I melted 1/4 C of butter and added some white wine and garlic until it was tasty, then I added the fixins', the pasta, and mixed it all together. Yummy!

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