Our Gluten-free diet has definitely restricted our dining out.
Oh, we enjoy a big burrito bowl at Chipotle
or a Combo Fried Rice at PF Changs,
but most of the time, the gluten free menu is lacking.
Saturday's meal plan provided a meatless meal.
I was a little cautious - would it satisfy "the lion" (read carnivore)?
As we finished the meal,
hubby declared that it was better than any Italian restaurant.
That is success in my book!
Pasta with Squash and Cream
8 oz spaghetti
1 medium zucchini
1 medium yellow squash
2 T butter
3 cloves garlic
3/4 c heavy cream
3/4 c shredded Parmesan cheese
1 T chopped fresh basil
Cook pasta according to package. Reserve 1/2 c pasta water.
Cut zucchini, squash, and carrots into julienne strips.
Melt butter in skillet; saute vegetables and garlic about 8 min. or until tender.
Stir in cream, cheese, and basil.
Cook, stirring until slightly thickened, about 3 minutes.
Toss with pasta, adding reserved pasta water, if needed.
Weekly Meal Plan
Sunday - Pork Roast with Cranberry Sauce
Monday - Grilled chicken wtih mashed potatoes and asparagus
Tuesday - Onion Dijon Pork Chops and Asparagus
Wednesday - Pizza Casserole and Italian Salad
Thursday - Creamy Tomato Soup
Friday - Chicken with Feta and Tomatoes
Saturday - Chicken and Rice Soup