Antipasti E Zuppe CALAMARI FRITTI Lightly Fried

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Antipasti e Zuppe CALAMARI FRITTI Lightly fried calamari and zucchini with lemon and marinara 26 FRUTTI di MARE alla GRIGLIA Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon 32 BURRATA con POMODORO CONFIT Fresh Burrata and tomato confit served with grilled rustique bread (v) 26 AUTUNNALE Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v) 24 BRESAOLA VALTELLINA Air dried thinly sliced cured tenderloin, topped with arugula, shaved Parmesan and lemon 24 MELANZANE PARMIGIANA Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto (v) 25 MINESTRONE GENOVESE Fresh assorted winter vegetable soup with a dollop of basil pesto (v) 16 Insalate TRICOLORE Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v) 17 ROMANA Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Applewood smoked pancetta 17 BAGNA CAUDA Arugula, chopped radicchio, hard boiled egg and avocado, tossed in bagna cauda anchovy dressing, served with garlic rubbed rustic bread 17 Paste e Risotto CAPELLINI CRUDAIOLA Diced tomatoes, arugula, extra-virgin olive oil, garlic (v) 27 SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis 29 PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v) 27 LINGUINE CROSTACEI Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce 37 RIGATONI MONTANARA Slow cooked Italian sausage simmered in a spicy arrabbiata sauce 28 GNOCCHI SPINACI Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v) 29 RAVIOLI FUNGHI Homemade pasta filled with wild mushrooms in a delicate porcini cream sauce (v) 29 PENNE VODKA Prosciutto flambéed with vodka in a light pink sauce 28 PAPPARDELLE BOLOGNESE Slow cooked beef and veal ragu 28 ZUCCHINE INVERNO Spiralized zucchini ‘pasta’ sautéed with basil pesto, finished with wild mushrooms, roasted pine nuts and French sheep feta (v) 28 SPAGHETTI CARBONARA Traditional pasta carbonara topped with a sunny side up fried egg 29 RISOTTO TRE FUNGHI Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil 29 Secondi TAGLIATA Grilled, sliced New York steak served over arugula with aged balsamic and shaved Parmesan 52 POLLO al MATTONE Chicken “under brick” with thyme and basil pesto 38 AGNELLO ARROSTO con ERBE Roasted rack of lamb with a fresh herbs blend 62 SALMONE alla GRIGLIA Grilled sustainable salmon drizzled with cilantro and parsley chimichurri 39 .

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Per Cominciare Antipasti
PER COMINCIARE ANTIPASTI bruschetta burrata w 10 toasted tuscan bread, chopped tomatoes, fresh burrata, basil, olive oil prosciutto e burrata w 16 thinly sliced prosciutto di parma, fresh burrata, olive oil calamari e zucchini w 14 grilled or fried squid & zucchini, with arrabbiata sauce involtini di melanzane w 13 thinly sliced eggplant, lightly sautéed rolled and stuffed with ricotta, tomato, parsley gardens guacamole w 14 prepared fresh to order, fresh corn and flour tortilla chips polpette di manzo w 14 beef meatballs, fresh tomato sauce, served over polenta insalata di caprese w 15 fresh burrata, sliced seasonal tomatoes, pesto, basil, olive oil, balsamic reduction ZUPPA v lenticchie w 6 (cup) / 9 (bowl) beluga lentils, medley of carrots, onions, celery, spinach v minestrone w 6 (cup) / 9 (bowl) white bean, asparagus, carrots, celery, onions, potatoes, zucchini, yellow squash www.skylightgardens.com INSALATA DI CASA add chicken, salmon, calamari, steak or shrimp (+6) caesar w 9 chopped romaine lettuce, crostini, shaved parmigiano, house caesar dressing* tricolore w 9 baby arugula, radicchio, red belgium endive, shaved parmigiano, balsamic vinaigrette kale & citrus w 11 baby kale, carrots, orange, grapefruit, almond, honey sesame vinaigrette spinaci w 12 spinach, red belgium endive, pear, gorgonzola, caramelized pecans, honey balsamic vinaigrette barbabietole w 14 roasted beets, buratta, arugula, roast pistachio cream sauce, balsamic reduction, crispy scallions SPECIALITÀ insalata cioppatina w 17 chopped organic grilled chicken, shredded
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Gnocchi Bar (All In-House Made) Gnocchi Bolognese 19
Insalate (Salads) Add Chicken or Shrimp $5 Italian Salad 10. Grilled Salmon Salad 15. Romaine and iceberg lettuce with marinated Grilled salmon over mixed greens, artichoke hearts, carrots, garbanzo beans, roma tomatoes roma tomatoes then topped with a creamy and mozzarella cheese in a vinaigrette dressing. balsamic dressing. Caesar Salad 10. Matteo Salad 14. Romaine lettuce, homemade garlic and herb Mixed greens, grilled chicken breast, sliced pears, croutons and shaved parmesan cheese tossed in our caramelized walnuts, roma tomatoes and blue cheese garlic caesar dressing (dressing contains raw eggs). crumbles tossed in a balsamic dressing. Spinach Salad 10. Goat Cheese and Beets 13. Baby spinach, tomatoes, crispy bacon, toasted Red beets, mixed spring mix, goat cheese crumbles, pine nuts & goat cheese in a vinaigrette dressing. cucumbers, kalamata olives in balsamic dressing. Chopped Salad 10. Hermosa Salad 13. Finely chopped lettuce, tomatoes, olives, Fresh mozzarella, cucumbers, cherry tomatoes, garbanzo beans and mozzarella cheese olives in balsamic dressing and mixed greens. in our balsamic dressing. Antipasti (Appetizer) Spumoni Appetizer (serves two people) 17. Arancini 11. A combination Italian cured meats, cheeses Lightly fried rice balls stuffed with mozzarella cheese, with olives, artichoke hearts and roasted peppers. green peas and ground beef. Caprese 14. Prosciutto e Burrata 14. Fresh mozzarella cheese, sliced roma tomatoes, Cream in the center, fresh mozzarella with Parma roasted peppers, kalamata olives, basil & olive oil prosciutto and extra virgin olive oil. Calamari Fritti 14. Deep fried tender calamari with arrabbiata sauce. Calamari Affogati 13. Sauteed squid, sweet peas, garlic, Vongole e Cozze 14. chili flakes, tomato sauce Sauteed fresh manilla clams and black mussels in a white wine and roasted garlic broth.
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Italian Sauces & Creams
ITALIAN SAUCES & CREAMS italian sauces & creams PESTO 80g GLASSItalian JAR sauces & creams No. PRODUCT SIZE PC/CT SHELF LIFE 2000 80 g 12× 18 months Pesto with Genovese basil 2000 PESTO AND CREAMS 180g GLASS JAR No. PRODUCT SIZE PC/CT SHELF LIFE 2020 Pesto with Genovese basil 180 g 12× 18 months 2020 2021 2021 Red pesto with Genovese basil 180 g 12× 18 months 2022 Pesto with Genovese basil and pistachios 180 g 12× 18 months 2023 Pesto with truffle 180 g 12× 18 months 2025 Spicy pesto with chili pepper 180 g 12× 18 months 2026 Pesto with walnuts – Monti 180 g 12× 18 months 2029 Organic pesto 180 g 12× 18 months 2030 Tomato and P.O.D. basil sauce 180 g 12× 18 months 2032 Tomato sauce with “ricotta cheese” 180 g 12× 18 months 2022 2023 2025 2033 Tomato sauce with boletus/porcini mushrooms 180 g 12× 18 months 2034 Arrabbiata sauce 180 g 12× 18 months 2035 Tomato sauce with black olives 180 g 12× 18 months 2037 Tomato sauce with truffles 180 g 12× 18 months 2043 Black olives spread – Monti 180 g 12× 18 months 2044 Green olives spread – Monti 180 g 12× 18 months 2030 2032 2033 PESTO AND CREAMS 500g GLASS JAR No. PRODUCT SIZE PC/CT SHELF LIFE 2059 Pesto ala Genovese "Monti" 500 g 6× 18 months 2060 Organic pesto 500 g 6× 24 months BASIL PESTO 500g GLASS JAR No. PRODUCT SIZE PC/CT SHELF LIFE 2059 2060 2061 Pesto "TASTE OF EUROPE" 500 g 6× 24 months 2068 Pesto ala Genovese "TASTE OF EUROPE" 500 g 6× 18 months Pesto Taste of Europe is made with Genovese basil PDO, blend of extra virgin olive oil and sunflower seed oil.
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Appetizer Salad Pizza
APPETIZER bruschetta, choice of: tomato / mozzarella-prosciutto / goat cheese-tapenade 9 chunks of parmesan cheese, warm marinated olives 9 stracciatella, roman egg drop soup, parmesan, spinach 9 soup of the day P/A mozzarella, heirloom tomatoes, basil, olive oil 12 prosciutto Parma, seasonal melon 12 warm shrimp, white beans, tomato, sage, rosemary 13 crispy squid, herb-citrus dipping sauce or spicy arrabbiata sauce 12.5 Prince Edward Island mussels, white wine, garlic, lemon, herbs 12.5 SALAD local Sky Farm baby greens, sherry vinaigrette 10 roasted beets, Coach Farm goat cheese, balsamic 11.5 organic lacinato kale, currants, toasted pine nuts, Tuscan pecorino 12 caesar BLT, romaine, bacon, olives, tomato, parmesan, croutons 11.5 avocado, mozzarella, prosciutto, greens 12 local Sky Farm baby arugula, mushrooms, fennel, parmesan, lemon, olive oil 12 warm quinoa, roasted shiitakes, baby spinach, crumbled feta cheese 12 Sicilian olive oil preserved tuna, tomato, potato, greens, red onion, olives 13 PIZZA margherita tomato, mozzarella, basil, oregano 14 caprina goat cheese, fig-rosemary spread, pear, arugula, truffle oil 16 funghetti mushrooms, tomato, fresh herbs, ricotta 15 panuozzo spicy sausage, tomato, mozzarella 15 fresca sliced tomatoes, Coach Farm goat cheese, parsley, basil 16 cipolla natural bacon, onion, tomato, mozzarella, olives 15 prosciutto tomato, imported ham, mozzarella, arugula, parmesan 16 open 7 days serving Saturday & Sunday brunch please inquire about our barn site next door for your private events we cater small intimate
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Vegetarian Menu
VEGETARIAN MENU PRIMI • STARTERS • APPETIZERS Sized for one, but perfect for sharing! Caprese Salad Fresh Mozzarella, Tomato, & Fresh Basil Drizzled with Extra Virgin Olive Oil • 12 Bruschetta Pomodoro Garlic Ciabatta Crisps & Fresh Tomato Checca • 10 Bruschetta Mozzarella Garlic Ciabatta Crisps, Melted Fresh Mozzarella, & Sun-Dried Tomato • 12 Fire-Roasted Artichoke Grilled Lemon & Basil Tarragon Dipping Sauce • 12 Garlic Focaccia Sticks With Marinara • 6.50 HAND MADE VEGETARIAN SOUPS Pasta Fagioli Traditional White Bean & Potato Soup Minestrone Hearty Italian Vegetable Soup Seasonal Soups • Cup 7 Bowl 8.50 Butternut Squash Soup, Mushroom Soup, Broccoli Soup, Lentil Soup, Cauliflower Soup VEGETARIAN PANINI SANDWICHES Your choice of freshly baked: Focaccia, Ciabatta, or Whole Wheat All Sandwiches/Panini are served with a Side Salad, Rosemary Potatoes or French Fries Sun-Dried Tomato &Grilled Cheese Mozzarella, Sun-Dried Tomatoes, Fresh Basil, and Balsamic Drizzle • 13.50 Pesto Caprese Fresh Mozzarella, Arugula, Tomatoes, & Pesto Spread • 13.50 Arugula and Goat Cheese Panini Cherry Tomatoes and Honey Balsamic Drizzle • 14.50 The No B: Just L.T.A. Sandwich Arugula, Tomatoes, Avocado, & Balsamic Drizzle • 13.50 Grilled Veggie Zucchini, Eggplant, Tomato, Fresh Mozzarella, & Honey Balsamic Drizzle • 14 VEGETARIAN SALADS Tuscan Caesar Salad Chopped Romaine, Parmesan, Pine Nuts, & House-Made Croutons • 12 / $15 Arugula & Fig Salad Toasted Hazelnuts, Chopped Endive, Caramelized Onion, Goat Cheese, & Honey Balsamic Vinaigrette • 14 / 17 Roasted
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Private Dining & Receptions (310) 824-1818
PRIVATE DINING & RECEPTIONS JOIN US UNDER THE SKYLIGHT (310) 824-1818 [email protected] SPECIAL EVENTS 2020 OUR PHILOSOPHY HERE AT SKYLIGHT GARDENS, WE SOURCE ONLY THE FRESHEST SEASONAL, SUSTAINABLE INGREDIENTS, AND FARM TO TABLE PRODUCE. WE USE A SINGLE SOURCE SUPPLIER OF THE FINEST QUALITY BEEF IN THE WORLD. PRIVATE DINING OUR ROOMS ARE IDEAL TO HOST YOUR PERFECT EVENT. THE PRIVATE STUDIO ROOM IS FREQUENTLY USED FOR ANY OCCASION, RANGING FROM BUSINESS MEETINGS TO WEDDING RECEPTION DINNERS. OUR COZY ROTUNDA ROOM FEATURES EXPOSED BRICK WALLS AND A FIREPLACE, MAKING THE SPACE THE IDEAL SETTING FOR AN INTIMATE CELEBRATION DINNER. OUR BALCONY IS FANTASTIC FOR WONDERFUL COCKTAIL RECEPTIONS. JOIN US IN THE ATRIUM FOR A DINING EXPERIENCE UNDER THE SKYLIGHT. LOCATION 1139 GLENDON AVENUE LOS ANGELES, CA 90024 VALET PARKING AVAILABLE VALIDATION FOR 1100 GLENDON PARKING STRUCTURE AVAILABLE EXECUTIVE CHEF ARMANDO AGUILAR CERTIFIED SOMMELIER RODNEY WILLIAMSON -complementary custom wine pairings available upon request- MALIBU BRUNCH -SATURDAY OR SUNDAY- STARTER -shared family style- SEASONAL FRUIT PLATTER FRESH BAKED MUFFINS chef’s selection, prepared & plated to share BREAKFAST FOCACCIA Sweet or savory E NTRÉE -Host selects 3 for prefix menu- STRAWBERRY PECAN FRENCH TOAST cornflake-almond crusted brioche, candied pecans , whipped cream, fresh fruit, maple syrup EGGS BENEDICT two poached eggs, black forest ham, hollandaise, english muffin, roasted potatoes CIOPPATINA chopped jidori chicken breast, lettuce, genoa salami, avocado, tomato, provolone,
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Panini Available at Lunch Only
Salads (Add Chicken or Shrimp $4) Italian Salad ½ SIZE $10. $13. Matteo Salad $15. Romaine and iceberg lettuce with marinated carrots, Mixed greens, grilled chicken breast, sliced pears, garbanzo beans, roma tomatoes and mozzarella cheese caramelized walnuts, roma tomatoes and in a vinaigrette dressing. blue cheese crumbles tossed in a balsamic dressing. Chopped Salad ½ SIZE $10. $13. Mediterranea $13. Finely chopped lettuce, tomatoes, olives, garbanzo beans and Romaine lettuce, tomatoes, cucumber, kalamata mozzarella cheese in our balsamic dressing. olives, feta cheese in a vinaigrette dressing. Spinach Salad ½ SIZE $10. $13. Arugula Salad $14. Baby spinach, tomatoes, crispy bacon, toasted Wild baby arugula with artichokes, shaved pine nuts & goat cheese in a vinaigrette parmesan cheese in a light lemon dressing dressing. With grilled chicken or shrimp add $3.50 The Montana Cobb Salad $15. Chicken, romaine lettuce, avocado, bacon, hard Caesar Salad boiled eggs, tomatoes and blue cheese. With Grilled Chicken Breast $15. Romaine lettuce, homemade garlic and herb croutons and shaved parmesan cheese tossed in our garlic caesar dressing Frutti di Mare Salad $16. (dressing contains raw eggs). Seafood salad with calamari, shrimp, mussels, scallops and a lemon vinaigrette dressing. Grilled Salmon Salad $16. Grilled salmon over mixed greens, artichoke hearts, roma tomatoes Goat Cheese and Beets $13. then topped with a creamy balsamic dressing. Red beets, mixed spring mix, goat cheese crumbles, cucumbers, kalamata olives in balsamic dressing. Antipasti (Appetizer) Spumoni Appetizer (Serves two) $17. Peperoni Arrosto e Salsiccia $14. A combination plate of Italian cold cuts cheeses Roasted red and green bell peppers, onion and & marinated vegetables. two Italian mild sausage in a light tomato sauce.
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Sandwich Platters Desserts Family-Style Sides
110 N LOCUST HILL DR. HILL LOCUST N 110 LEXINGTON, KY 40509 KY LEXINGTON, SANDWICH PLATTERS Serves 6-8 CHICKEN PHILLY $40 Grilled chicken breast with grilled mushrooms, onions, and banana peppers topped with mozzarella cheese. Served on a grilled hoagie with mayonnaise. TOASTED CLUB $40 Ham, turkey, Applewood smoked bacon, provolone and American cheese with lettuce and tomato on a toasted hoagie with honey mustard. HOT SICILIAN $40 Genoa salami, Capicola ham, pepperoni and provolone on a toasted hoagie with banana peppers, tomato, red onion, lettuce and Italian dressing. TOASTED CLUB / HOT SICILIAN COMBO $40 PHILLY DIP $40 CATERING • HOLIDAY PARTIES • HOME OF OFFICE Thin-sliced roast beef with peppers, onions and provolone baked and WEDDINGS • REHEARSAL DINNERS served with au jus and our horseradish cream. CHICAGO BEEF $40 Thin-sliced Italian seasoned beef with sweet bell peppers SUTTONSRESTAURANT.COM OR hot giardiniera, with dipping au jus on the side. 859-268-2068 BURGER BAR $55 (serves 6) Build your own burger served with American or Provolone cheese, Applewood smoked bacon, lettuce, tomato, red onion, and pickles. FULL-SERVICE OR SELF-SERVICE BAKED POTATO BAR $25 (serves 6) BUFFETS • PLATED MEALS • BOX LUNCHES Please provide a 3-hour notice Served with butter, sour cream, cheddar cheese, CUSTOM MENU’S AVAILABLE applewood smoked bacon, and sliced green onions. BREAKFAST BUFFETS BEER • WINE • LIQUOR DESSERTS SIGNATURE BREAD PUDDING $20 (Serves 4-5) Made from scratch custard-based bread pudding with our signature bourbon caramel sauce. CHOCOLATE MOUSSE $20 (Serves 4-5) LOCAL FAMILY OWNED AND OPERATED Made from scratch chocolate mousse with whipped cream and crumbled toffee.
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To Read More About Our Pasta Classes
Our 9 Pasta Classes Mama Isa’s Cooking School 1- TAGLIATELLE PASTA CLASS BY A MANUAL PASTA MACHINE (2 hrs) Learn to make egg based pasta dough and stretching the dough with a manual pasta machine. Instead of yellow egg pasta, we can teach you how to make green egg pasta (made with Spinach, nutmeg, 00 flour, egg) from scratch. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce or Duck bolognese sauce ragù) Instead of Tagliatelle & Fettuccine, we can cut the pasta in Pappardelle, or Mafaldine. 2- TAGLIATELLE PASTA CLASS BY HAND (2 - 1/2 hrs) Learn to make egg based pasta dough and stretching the dough with a special long rolling pin like the old traditional authentic way. No pasta machine. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce). On the menu: Or Tagliolini or Tagliatelle & Fettuccine, or Pappardelle, or Mafaldine with a delicious pasta sauce from scratch Second Option: Fettuccine Pasta by hand Second option: Fettuccine Pasta by hand 3- RAVIOLI CLASS (2 - 1/2 hrs) Do you like spinach and ricotta Ravioli? In this special Ravioli class you will learn how to make egg pasta, how to make the Ravioli filling, how to make the ravioli from scratch, and how to make a delicious ravioli sauce: Butter, Sage, and Parmigiano Reggiano cheese.
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- Take Away 310 - 824 - 1818 1139 Glendon Ave
- - Take Away 310 - 824 - 1818 1139 Glendon Ave. Los Angeles CA, 90024 NON-ALCOHOLIC ALL DAY MENU SALADS House Ginger Beer 5 With Chicken $6, Salmon $8, Skirt Steak $9, Ahi Tuna $10 Mexican Coke 5 Caesar Salad Pellingrino 8 romaine lettuce, croutons, shaved parmigiano, house caesar dressing, contains raw egg 13 Acqua Panna 8 Pear & Gorgonzola Insalata Fountain Sodas 4 organic baby spinach, pears, belgium endive, gorgonzola, candied pecans, dried cranberries, honey balsamic vinaigrette 16 WINES & Insalata Cioppatina COCKTAILS grilled jidori chicken breast, avocado, imported genoa salami & provolone, iceberg, tomatoes, garbanzo beans, house vinaigrette 18 House Red or White BTL 18 MAINS Gluten Free Available Daily House Cocktails 10/12 Cosmo, Old Fashioned, Gin Panini del Giorno Martini, Negroni - Specials Daily subject to availability 18 ALL Wines/Bottled Beer Seasonal Ravioli 19 50% OFF MP Penne Arrabbiata garlic, red pepper, parsley, spicy tomato sauce 16 APPETIZERS Pappardelle Al Telefono House Soup fresh mozzarella, basil, pink sauce - KID FRIENDLY 19 (minestrone, papa pomodoro, or Fettucine Bolognese* special) 9 house-made fettuccine and meat ragu sauce 19 Bruschetta Burrata Spaghetti Carbonara toasted tuscan bread, fresh spaghetti, egg, touch of cream, pancetta & parmesan 20 burrata, chopped tomatoes, fresh basil, olive oil 12 Classic Lasagne* spinach pasta, bechamel, mozzarella, classic meat sauce 22 Guacamole served with chips & veggie sticks Strozzapretti Norcina 15 hand rolled pasta, spicy italian sausage, black trufﬂe cream
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Antipasti Salad
with friends, with family. we feast. Antipasti Calamari Fritti crispy calamari, pomodorina sauce (760 cal.) Caprese Salad tomatoes, fresh mozzarella, herbs, balsamic glaze (510 cal.) Own spicy ricotta meatballs pasta house-made beef, veal, pork + ricotta meatballs, caramelized onions, red chile, arrabbiata sauce (700 cal.) You pick, we perfect. Customize your pasta with fresh Italian ingredients. toasted Cheese Ravioli fried cheese ravioli, pomodorina dipping sauce (820 cal.) 1 Crispy Brussels Sprouts choose your pasta crispy brussels sprout halves, balsamic glaze (370 cal.) add crispy prosciutto (40 cal.) choose one spaghetti (400 cal.) • penne (400 cal.) • fettuccine (510 cal.) 2 salad choose your sauce choose one Parmesan-crusted chicken parmesan-crusted chicken, romaine, crispy prosciutto, roma tomatoes, imported pomodorina (310 cal.) • arrabbiata buttermilk ranch, balsamic glaze (1080 cal.) (470 cal.) • bolognese (430 cal.) • alfredo (640 cal.) • pesto (400 cal.) • lemon butter rosa's signature Caesar (340 cal.) • garlic olive oil (510 cal.) • roasted romaine, romano, creamy caesar dressing, rustic croutons (470 cal.) garlic cream sauce (490 cal.) add chicken (160 cal.) | add shrimp (70 cal.) add grilled salmon* (590 cal.) 3 top it off choose up to three roasted peppers (10 cal.) • fresh spinach (8 cal.) • sun-dried tomatoes (40 cal.) • roasted garlic (40 cal.) • broccolini (12 cal.) • fresh mushrooms (5 cal.) 4 add your protein choose two roasted chicken (110 cal.) • italian sausage (430 cal.) • prosciutto (35 cal.) • meatballs (420 cal.) 600 calories or fewer ROmano’s Favorite Items premium proteins MENU SUBJECT TO CHANGE shrimp (170 cal.) • grilled salmon (590 cal.) 2,000 calories per day is used for general nutrition advice, but calorie needs vary.
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Penne Pasta with Arrabbiata Sauce
Po sted o n 14 January 2015 by Liz Robb Penne pasta with arrabbiata sauce 1 Ingredients 1 onion 2 red chillies 1 tablespoon of olive oil 2 large cloves of garlic 600g canned chopped tomatoes A handful of fresh basil leaves Salt and freshly milled black pepper A handful of flat leaf parsley 400g penne pasta Preparation 1 1. Peel and chop the onion really finely. Heat the oil in a saucepan over a low heat and gently cook and soften the onion, stirring, for 5 minutes. 2 2. Deseed and very finely chop the chillies, then crush two cloves of garlic. Add both to the onion and cook for another 2-3 minutes. 3 3. Add the chopped tomatoes, crushing any larger pieces with a fork or potato masher 4 I like to taste small pieces of tomato in my sauce but not big lumps! Stir in the chopped basil leaves and a pinch of sugar, to counter the acidity of the tomatoes, then simmer gently for about 15 minutes, stirring occasionally, until the sauce is soft and thick. Season to taste with salt and black pepper. 5 4. Meanwhile, cook the penne pasta according to the instructions on the packet and drain well. 6 5. Add the cooked pasta to the sauce, stirring well to combine everything, and serve garnished with a sprinkling of chopped parsley. 7 Variations: 8 • Herbs: I like to use basil and parsley, but other recipes use thyme or oregano, or a combination of herbs. Fresh herbs are always best, but you could use dried if that’s all you have.
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