donderdag, 31 mei 2012

Saucony New York Marathon

When the pasta has cooked, drain it, then return it to the pot. Saucony Shadow 5000

honey, red pepper flakes, salt, garlic, orange zest and rosemary. Stir in the olives and the green beans to coat. Spread the mixture on the prepared baking sheet and roast for 20 minutes.

Saucony New York Marathon

Saucony New York Marathon

Saucony New York Marathon

Remove the baking sheet from the o.

Saucony New York Marathon

Saucony New York Marathon

´╗┐art Saucony Bullet Black

Saucony New York Marathon

Saucony New York Marathon

Saucony New York Marathon

Add the lemon zest and juice, butter and honey. Toss until the butter is melted. Add the herbs, then toss again. Season with salt and pepper. Serve topped with grated Parmesan. Nutrition information per serving: 430 calories; 140 calories from fat (33 percent of total calories); 16 g fat (6 g saturated; 0 g trans fats); 110 mg cholesterol; 60 g carbohydrate; 2 g fiber; 10 g sugar; 11 g protein; 220 mg sodium. In a medium bowl, stir together the Saucony Classics

Saucony New York Marathon

with homemade pasta tossed with a lemon honey sauce and chopped fresh herbs. Don be intimidated by making pasta from scratch. If you enjoy cooking together, dumping the ingredients on the counter and knead them together into a dough. Or for ease, do it in the food processor. Either way, the fun is in rolling it out and cutting it. No special equipment needed. While you working on the pasta, roast the second course honey pepper olives and green beans with shrimp. And for dessert? Keep it simple. Fresh strawberries drizzled with honey. In a food processor, combine the flour, salt, eggs, olive Saucony New York Marathon oil and water. Process until the dough forms a ball.

Saucony New York Marathon

Continue processing for another minute to knead the dough. Transfer the ball of dough to the counter. Cover with an overturned bowl or plastic wrap and let rest for 30 minutes. Once the dough has rested, cut it in half. Using a rolling pin, one at a time roll each half out on a lightly floured surface. Roll the dough into an oblong as thin as possible. Using a pizza wheel or paring knife, cut the dough into long strips or irregular squares. Sprinkle the cut pasta with a bit of flour or cornmeal to prevent it from sticking. Bring a large pot of salted water to a boil. Drop the pasta into the water and cook until al dente, about 3 to 5 minutes.

Saucony New York Marathon

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