Saturday, May 28, 2011
1/4 lb Pappardelle's Tomato Basil Pasta
2 T Lemon Flavored Olive Oil from Volio (The lemons are cold pressed with the olives) Very fragrant
1 1/2 cups chopped onions
1/2 lb peeled fresh shrimp from Island Fresh Seafood
1 tsp Herbes de Provence
1 small red bell pepper diced
1 cup chopped cilantro
2 T balsamic vinegar
1/4 tsp red pepper flakes
2 cups spinach leaves
Cook pasta in 6 quarts of rapidly boiling water until al dente (about 8-9 minutes)
Heat olive oil in large frying pan over medium heat. Add onions, herbs and red bell pepper and saute until the onions are clear. Stir frequently. Add balsamic vinegar, shrimp and heat through and then add the cilantro and spinach until wilted.
Add cooked pasta and toss until blended. Serve immediately and sprinkle with sesame seeds.
I found all the flavors blended really nicely.