🥄 Ingredients:
8 oz (about 225g) of your favorite pasta 1/2 cup grated Parmigiano-Reggiano cheese 3 tablespoons olive oil 2 cloves garlic, minced Salt and black pepper, to taste Fresh parsley, chopped (for garnish, optional)
🥄 Instructions:
Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
In a pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until it becomes fragrant but not browned.
Add the cooked and drained pasta to the pan. Toss to coat the pasta with the garlic-infused oil.
Gradually sprinkle the grated Parmigiano-Reggiano over the pasta, tossing continuously to melt the cheese and create a creamy sauce. If the sauce is too thick, you can add a little reserved pasta water to achieve the desired consistency.
Season with salt and black pepper to taste. Garnish with chopped fresh parsley if desired.
Apple-Pecan Salad
🥄 Ingredients: 1/2 head of lettuce (e.g., Romaine or mixed greens) 1 apple, cored and thinly sliced 1/2 cup pecans, chopped 2 tablespoons balsamic vinaigrette dressing Salt and black pepper, to taste
🥄 Instructions:
Wash and chop the lettuce, then place it in a salad bowl.
Add the thinly sliced apples, chopped pecans to the bowl.
Drizzle the balsamic vinaigrette over the salad.
Gently toss the salad to combine all the ingredients evenly.
Season with salt and black pepper to taste.
Serve the refreshing Apple-Pecan Salad alongside the Parmigiano Pasta.
