This was our dinner last night and it looked so pretty on the plate that Tom said I should take a picture. So I did.
Tomatoes, cucumbers, and basil from our garden. Ranch dressing made with goat milk. Mozzarella cheese from Costco. Gluten free spinach spaghetti from our local health food store.
Recipe adapated from a recipe by Fabio Viviani:
One 12 oz. package Tinkyada gluten free spinach spaghetti
6 T. butter (you can probably get away with 4)
2 tsp. (or to taste) Black pepper, freshly cracked
1 cup freshly grated parmesan
Bring a pot of salted water to a boil (about a tablespoon of salt). Add the pasta and cook to al dente. Save some of the pasta water when you drain the spaghetti.
White the pasta cooks, melt butter in a large saute pan over medium heat. Add the fresh cracked pepper. When the butter begins to bubble, remove from heat.
When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the saute pan. Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
Remove from the heat and add the parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce. Garnish with additional black pepper and parmesan and serve immediately.