From Chilled Pea Soup last week to something a little more “safe” this week … PASTA! It’s safe, that is, for people who aren’t allergic. 🙂 For those gluten-free eaters, there’s lots of pasta options available and it won’t detract one bit from the recipe. Another tip I’ll mention is to cut zucchini in very thin slivers (or use one of those spiralizer tools!) and use it instead of pasta. Bottom line is that it’s better to make substitutions and be well rather than risk being sick!
Please leave your comments with any tips you have about making this pasta dish or tricks you learned while making it. This is also the place to ask any questions you have about the recipe, ingredients, process, or tools needed. Anything we can share with one another will only make our experience of cooking together that much better!