I can’t believe it’s February already. January flew by, and with the unseasonably warm weather many of us have been experiencing, the closer we get to spring the better. I’m looking forward to green grass and beach days again—this Florida girl needs sunshine.
February also means another Virtual Cooking Club gathering. This month’s theme was “Healthy Italian,” which is right up my alley. Italian food is easy to make healthier without losing flavor—you don’t need heavy cheese or endless bread to create a satisfying, nutritious meal. Shrimp Arrabbiata is a great example of simple, delicious Italian cooking that’s both light and quick to prepare.
(served with roasted broccoli, my favorite side)
I followed the recipe closely, with one main change: I added an extra can of diced tomatoes because I wanted a saucier dish. I used one regular can and one Italian-seasoned can for more depth. I served the sauce over whole wheat angel hair pasta. The sauce was milder than I prefer—next time I’ll add more red pepper to match my taste for spice. My husband and nephew enjoyed the heat level just fine, so spice preference will be up to you.
Here’s what the rest of the Virtual Supper Club prepared for this theme:
For a printable copy of Shrimp Arrabbiata or other Healthy Italian recipes, visit CookingLight.com’s recipe finder.
Want to join the club? If you’d like to be an honorary member of the Virtual Supper Club, blog a recipe that fits the monthly theme, then leave a comment on the Test Kitchen Secrets – Cooking Light blog with a link to your post. We’d love to have you!