Spicy Basil Shrimp Fettuccine

In less than half an hour, you could be sitting down to late-winter comfort food at its best: warm sauce and pasta with enough spice to wake you up and make you think of the approaching spring and summer. This is the perfect dish for a weeknight meal or a Lenten Friday supper.

Firm, springy shrimp are immersed in a tangy, creamy, tomato sauce with a slow-building spicy heat from garlic and crushed red pepper and surrounded by the freshness of bright, sweet basil. The sauce coats the shrimp and the firm, nutty-tasting Hodgson Mill Whole Wheat Fettuccine. (If you like, you can also make this dish with  Organic Whole Wheat Fettuccine with Milled Flaxseed for the added benefits of flaxseed and organic wheat, or for a gluten-free option, use Gluten-Free Brown Rice Linguine with Golden Milled Flaxseed)

Steak and Salsa Verde Pasta (aka “Spaghetti Western”)

So, you know how they call old cowboy movies “Spaghetti Westerns,” because the American Indians were all played by Italian actors? I was thinking about that the other day, and somehow inspiration/folly struck. I decided there ought to be a dish that blended the tried-and-true amazing flavors of Italian cuisine, and the upstart awesome freshness and flavors of southwestern food.

I don’t know if I succeeded with my Spaghetti Western idea, but I’m happy with where the experiment took me. After a couple of tries, I’ve got a dish with healthy whole wheat pasta, plenty of lean protein from a local farmer, fresh local tomatoes, and loads of super-healthy fresh herbs, so I’m pretty much happy on all f fronts—taste, health, and food-consciousness. Yay!