When it comes to summer fare, mustard — all varieties of it — makes a regular appearance at the table. The condiment is the perfect topper for hamburgers and hot dogs or can be mixed into a salad dressing. But Theresa Mavellano prefers a dash of Dijon in her Tomato Fettuccine.
The resident of the 1500 block of Forrestal Street uses antioxidants, like basil and tomatoes, for her pasta, helping those who indulge stay fit for the last few weeks of the summer season. Theresa said this “great dish” also is easy to make.
Theresa’s Tomato Fettuccine
Ingredients:
1 8-ounce box of fettuccine, cooked according to package directions
1/4 cup of oil
3 tablespoons of balsamic vinegar
2 teaspoon of Dijon mustard
Pinch each of salt and sugar
1 pound of red, yellow, or orange cherry tomatoes
8 ounces of yellow squash, cut into cubes
1/3 cup of basil and mint leaves cut in strips
Grated Parmesan, for garnish
Directions:
In a small mixing bowl, whisk together the oil, vinegar, mustard, salt, sugar, tomatoes and squash. Pour over the cooked fettuccine and toss. Add the mint and basil. Top with the Parmesan. Serve immediately.
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