Recipe from Joe Gray, Chicago Tribune
Late-Night Spaghetti
Serves 6
1 pound spaghetti
2 tablespoons extra-virgin olive oil
½ cup grated Parmesan cheese
¼ cup tapenade (olive paste)
½ cup gorgonzola cheese crumbles
Cook pasta in a large pot of boiling water according to package directions; drain. Return pasta to pot. Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
Nutritional information per serving: 412 calories, 27 percent of calories from fat, 12 g fat, 4 g saturated fat, 15 mg cholesterol, 58 g carbohydrates, 17 g protein, 338 mg sodium, 4 g fiber.
-- Joe Gray, Chicago Tribune
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