I just now realized Parma Rosa had never rated its own blog post! Rectifying that, because I’m using it in a shrimp and broccoli fettuccine that I’m blogging right now: I want a link for this!
PARMA ROSA
I dearly love a Parma Rosa sauce, probably more than the marinara alone. I’ve tossed Parma Rosa over fresh steamed spinach, a grilled chicken breast, and brown rice pasta (Tinkyada); today I’m tossing it over shrimp, broccoli and Tinkyada fettuccine. Whatever you want, pretty much!
Make a big batch of this Basic Marinara some Saturday when you’ve got time, freeze what you don’t use - and I promise / PROMISE / you will have better dinners on hand than if you grabbed a jar of store-bought sauce in your pantry!
Use:
A cup of the Basic Marinara
Half a cup Fat Free Half and Half
And half a cup Parmesan.
*The Parmesan: I use dried or fresh, whichever I’ve got on hand. Today the dried is going in the sauce and it’ll be topped with fresh when I eat it.
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