26 November 2007
Rotini with Moroccan-spiced Root Vegetable Sauce
I really like the brand of pasta that I used today, Barilla Plus. It's not very common in the grocery stores up here (Catelli and Primo are the two most common) and, alas, I picked up the box when they were being discontinued at the store I work at. What I like is that it's got a really great texture and it holds its shape perfectly. And for a whole wheat pasta, it's not the least bit slimy, tough or just plain horrible.
At any rate, this was a really great sauce to use on a whole wheat pasta because the flavour was quite intense and hearty and robust enough to stand up to the pasta without being overwhelmed by it.