Tuesday, September 23, 2014

Recipe #5: Bowtie Pasta with Sundried Tomatoes, Peas, Spinach & Port Wine

I had this absolutely wonderful pasta dish at a restaurant in Windsor, Connecticut, about 15 years ago. I always called it Connecticut pasta, as I simply wrote down the ingredients off the menu onto a napkin before I left.  Not only is it easy, but also vegan, and better the next day as all the flavors meld.  Just reading the recipe should entice you to prepare it.



1 comment:

  1. This looks delicious, and seems like something we could easily make quickly for a weekday meal!

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