Eating Good and Feeding the Soul can help alleviate the discomfort of certain menopausal symptoms. Thanks for sharing your recipe and motivating us to visit the kitchen and prepare another soul~delicious meal.
VALDUCCI (by Maria – mypersonalphotographerstudios.com)
Boil Penne Pasta (Gluten
Free) according to instructions
Add Sauce in a large pot heat
Use one jar of Organic Spaghetti or Tomato Sauce
Use two jars of Alfredo Sauce (Bertolli)
1 tsp pepper
1 tsp salt
1 tsp organic chopped garlic
½ cup Parmesan, Fontina, and Romano cheese all together
Stir until warm and turn off heat
Steam organic frozen artichokes hearts (Trader Joes)
1 jar of Italian Kalamata Olives drained
1 pkg of sun dried tomatoes
½ cup fresh grated Parmesan Cheese
In a large casserole dish combine Penne Pasta, Ingredients and Sauce and still completely.
Put on topping and serve.
Organic Veggie Fettuccine Alfredo
1 box of Certified Organic Fettuccine Whole Wheat ( I use Hodgson Mill with Flax Seed)
2 jars of Bertolli Alfredo Sauce
1 bag of Organic Frozen Broccoli (I purchase Organic Frozen Vegetables at Trader Joe’s)
1 bag of Organic Frozen Grilled Asparagus
1 bag of Organic Frozen Artichoke Hearts
1 Jar of California Sun Dried Julienne Cut Tomatoes
1/4 cup of Pine Nuts
Boil fettuccine as indicated on box, and drain and place in glass casserole
Empty two jars of Bertolli Alfredo Sauce in sauce pan and add pepper, salt, basil, and parmesan to taste. Should be rich in flavor but not too salty.
Warm up on low heat and stir.
Add steamed broccoli, asparagus, and artichoke hearts to fettuccine in
glass casserole and stir.
Add Jar of California Sun Dried Julienne Cut Tomatoes and pine nuts to top off fettuccine.
Looks and tastes amazing, and it’s healthy too!
I serve with Rosemary Olive Oil La Brea bread warmed in oven and Spanish Olive Oil on the side with a dash of Italian herbs in oil. Dip bread in oil and enjoy with meal!
Recipe by: Maria Fields
Photographed by: My Personal Photographer Studios, LLC