Sunday, January 24, 2010
Food, Recipes, Atlanta
Health-conscious pasta
Courtesy of Figo
By Sandro Romagnoli
The New Year typically brings resolutions to be healthier, yet we often don’t want to sacrifice good taste—and we shouldn’t have to! Luckily, the checca fiorentina sauce at Figo Pasta is a perfect combination of healthy ingredients and flavor. I really enjoy making this sauce because it is fresh, simple and delicious, and when combined with spinach penne, it is a hearty meal filled with vitamins and nutrients.
Not your typical sauce, the checca’s blend of tomatoes, olive oil, garlic and basil is similar to the topping of bruschetta. With the added fresh mozzarella cheese, the sauce not only becomes more substantial, but also a good source of calcium and protein. In addition to being an Italian favorite, fresh mozzarella cheese contains fewer calories than many other types of cheese. The tomatoes are a great source of Vitamin C, which helps fight those winter colds, and lycopene, an antioxidant which helps prevent cancer.
While the checca fiorentina can be paired with any pasta, I like to pair it with our homemade spinach penne. Not only do the colors of the green pasta, red tomatoes and white fresh mozzarella make a beautiful presentation, but the spinach pasta adds another layer of flavor that pairs well with the sauce. SP
Sandro Romagnoli is the founder of Figo Pasta, which has eight Atlanta area locations. Find the one nearest you at www.figopasta.com.
Checca Fiorentina
Serves 4
Ingredients- 2 cups fresh mozzarella, chopped
- 1 ounce garlic
- 2 ounces virgin oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 ounces basil
- 2 cups of checca tomatoes, chopped
- 24 ounces spinach penne, cooked (6 ounces per serving)
Instructions:
Cook pasta following instructions on box or bag. Meanwhile, heat a sautee pan. Add garlic and oil to sautee pan, and cook until slightly brown. Add checca tomatoes to sautee pan. Toss for 10 seconds. Add basil to sautee pan. Add salt and pepper to sautee pan. Add cooked pasta. Add mozzarella to sautee pan. Toss for 30 seconds. Place on plate or serve in a bowl.