Primavera, I know that wine’s involved and pasta, too!

By Ann

Saturday Night Special! Easy, quick and delicious!

Ingredients:

Spinach noodles
Crisp Bacon
Black olives
Green olives
Articoke hearts
frozen peas
Cherry tomatoes
Cream Havarti cheese (several slices)
Parmesian Cheese
Splash of lemon juice
Garlic Salt
Parsley
White Wine (I like Sauvignon Blanc)
Olive Oil
Brummel and Brown Natural Yogurt Butter (50% less calories as butter and taste fab)
Salt and Pepper to taste

To begin, put five slices of center cut bacon on a papertowel, then into the microwave for five minutes. I don’t use a microwave often, but for crispy bacon, it’s the best and the papertowels absorb the grease. Perfection!
I love bacon and if prepared this way, you lose the negative aspects and keep the positive. I think bacon gets a bad ‘rap’ and I love things wrapped in bacon… such as shrimp…


Next, saute all the vegetables in the Brummel and Brown yogurt butter, add the splash of lemon juice, along with about a glass of white wine, and garlic salt to taste and parsley. Simmer while you continue preparation, taking sips of wine and nibbling cheese and olives as you go. Prepare the frozen peas in microwave as directed on the package, then pour into bowl and mix with butter, add salt and pepper to taste.  Now, that I think about it, I do use the microwave several times in preparation of this dish.
Boil water, add olive oil and salt then add spinach noodles. Boil three to five minutes, making sure not to over cook.

When noodles are al dente, drain. Then in a large bowl combine the noodles and vegetables including the peas. Add a bit more garlic salt, parsley, and also more wine and butter and a generous sprinkling of Parmesian Cheese. Toss then place pieces of Havarti cheese on top.  Place the bowl in the microwave for a minute to a minute and a half, until the Havarti is melted. 
Crumble the crisp bacon strips then sprinkle on top.
And dinner is ready! Serves two generously…

You can obviously do your own variations by adding different veggies or ham, instead of bacon, or in addition to bacon. Bacon adds that extra crunchy, salty yum! Of course, instead of spinach noodles, you can use other pastas. I like spinach because, you don’t get that ‘after eating pasta’ fullness.
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One of my favorite Sauvignon Blancs is Edna Valley Vineyard. It has vibrant aromas and flavors of grapefruit, guava and peach with a crisp appealing acidity, full bodied and a long finish. Perfect for light pasta dishes, chicken and fish. Clos Du Bois also makes a good, Sauvignon Blanc. 

For dessert, may I suggest, pieces of chocolate accompanied by orange slices.

A perfect Saturday evening meal! Enjoy!!!
or any day of the week actually….

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