Tonight’s dinner is from The New York Times Cookbook by Craig Clairborne. The recipe can be found here. It is an easy recipe with few ingredients but it looks and tastes extravagant. (Plus it will make use of the fresh basil in the fridge.) I used I can’t Believe It’s Not Butter, 6 ounces whole wheat Angel Hair pasta, 1 tablespoon dried parsley and the very NOT dry Marsala wine. Another food on my absolute-loves-list. I first tasted it when making Tiramisu for the first time. All whipped cream toppings should contain Marsala.
I divided the above recipe into 6 servings. Someone is going to be very happy tonight, as this is a favorite of theirs.
The calorie count was only 300, so I went looking for a side dish/dessert to use the baby carrots in the fridge and found this! I used Splenda in place of sugar and nonfat plain Greek yogurt for the milk. Here is what mine looked like out of the oven.
I cut this into 6 pieces and it comes in around 150 calories. I sneaked a taste right out of the oven and it is gorgeous.