Cutting down on carbs is likely the fastest way to lose weight. Candidly, cutting down on alcohol is likely even faster but since that is not going to happen, I’ll stick with cutting carbs. But anyone who has ever lived in Italy--never mind lived, set foot in Italy is more like it-- cannot envision life without pasta. But recently, I’ve discovered that if you cut down on pasta portions, you won’t feel the least bit deprived. You’ll likely enjoy the flavor of the sauce even more simply because there’s more of it and less of pasta. Most recipes for 4 servings call for one pound of pasta. Cut that back to 3/4 cup of dried pasta per person and you’ll have more than enough. Then there’s the magic of the pasta water. Without adding more oil or cream, pasta water adds creaminess to any sauce without adding a fraction of the calories. And finally, if you amp up the flavor of the sauce, you’ll feel satisfied with a smaller portion. All of which I did in this terrific, quick pasta that you can have on the table in about 30 minutes.
At the Market: Bitter Turnips and Smoked Garlic - A trip to a Parisian market yielded some unexpected surprises this weekend!
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