Rigatoni with tomatoes and mozzarella
This week’s lunch is rigatoni with tomatoes and mozzarella, as seen in the June 2004 issue of Everyday Food and on the PBS series Everyday Food. I stuck with the recipe except to substitute fresh basil (yay, Mom) for the fresh oregano.
Points per serving: 13 (Calculated using the nutrition stats in the June 2004 Everyday Food. I have every issue. )
Review: Delicious freshly made; delicious cold the next day. Portion size is gargantuan, so next time I will cut in half. And take a better photo of the freshly made pasta, not a mediocre photo on my iPhone in my cubicle the next day.
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