Want a different way of eating pasta? Try my green herb sauce (and no, it's not pesto)
Many years ago, my grandmother used to make a pasta called "Margharita"
It was a pasta dish made with fresh herbs.
Well, over the years I took that concept and developed my own herbal green pasta sauce that is something different.
Whenever I make it everyone loves it and really enjoys having a different kind of pasta sauce.
Here's how you make it:
1/3 cup fresh chopped parsley
1/3 cup fresh chopped onions
4 large basil leaves
2 tablespoons chopped garlic
1 can vegetable broth
2/3 cup olive oil
1 teaspoon sea salt
1/2 teaspoon oregano
2 tablespoons grated romano cheese
2 teaspoons corn starch
1/2 cup fresh chopped tomato
1/3 cup seasoned Italian bread crumbs (optional)
Now here's the easy part: throw all the ingredients (except for the breadcrumbs, chopped tomatoes, one leaf of basil and a little of the chopped garlic) into a blender for about 15 seconds. Save one leaf of basil for the end.
Pour the blended sauce into a saucepan and cook for 5 minutes stirring constantly, until the sauce is thickened by the cornstarch. Remove from the heat and set aside.
In a small fry pan, put in about 3 tablespoons of olive oil and heat for about 30 seconds. Then add the bread crumbs and stir-fry for 30 seconds or until the bread crumbs just begin to brown, making sure to stir constantly.
Take your favorite cooked WHOLE WHEAT pasta and put into serving dishes (don't eat regular pasta! It's unbelievably bad for you!). Add a generous amount of green sauce on top of the pasta.
Take the chopped tomato, 1 leaf of chopped basil, some chopped garlic, and some olive oil and mix. Serve a couple of heaping tablespoons of the "caprese" style tomato mixture on top of each dish of pasta.
Put the lightly browned bread crumbs into a small serving dish and sprinkle over your individual pasta as much to your liking.
Serve with a great green salad and Italian dressing.