Read Online Murder Al Dente: A Southern Pasta Shop Mystery (Southern Pasta Shop Mysteries Book 1) by Jennifer L. Hart - Free Book Online Page B
Authors: Jennifer L. Hart
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Though his day job was mild mannered accountant, Pops was tight with a buck when it came to what he called "new-fangled technology." My mom had fondly referred to living with Nana and Pops as camping indoors.
Of course the alternative was living with Aunt Cecily above the Bowtie Angel , so I'd learned to keep my trap shut.
I 'd just finished zipping my jeans, which seemed a little tight these days, when the doorbell rang. Roofus's nails clicked on the hardwood, and he let out a single mournful bay in greeting.
Ditching the towel turban , I rushed downstairs, wondering if Jones had a last minute change of heart and was as eager to examine the pictures as I was.
The smile vanished when I saw my visitor.
Pasta Primavera
What you 'll need:
1 zucchini peeled and cut into matchsticks
1 yellow squash peeled and cut into matchsticks
3 large fresh carrots cut into medallions.
1/2 yellow pepper cut into strips
1/2 red bell pepper cut into strips.
1 red onion halved, then cut into thin wedges
1 clove diced garlic 1/3 cup extra virgin olive oil
S alt and freshly ground black pepper
1 teaspoon fresh rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fresh Italian parsley
1 pound rotini
1/ 3 cup grated Parmesan
Preheat the oven to 450.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 to 10 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
** Andy's note: The trick to truly excellent Pasta Primavera is fresh ingredients. Think seasonally, zucchini, summer squash, vine ripened tomatoes, pea pods, carrots, whatever will add the most color and texture to your dish. I also like to add fresh grated Romano and garlic-infused extra virgin olive oil for a little pizzazz.
CHAPTER SIX
" Kyle, what the hell are you doing here?" Seeing Kyle was always a chore for me because the man never changed. Honestly, it was a little freaky how he retained his golden boy good looks, his jeans faded perfectly and the bomber jacket he wore seemingly aged to perfection. Stetson hat in hand, he stared at me with the same cowboy hero façade that had stolen my heart at seventeen, but at thirty two, just made me feel like a shabby worn out boot.
He smiled sheepishly, that vapid, poor -little-rich-boy smile that had bamboozled me right out of my knickers many times. It shamed me that I used to be such a gullible sap, so easy . I'd become extra difficult as an adult to make up for it. Crossing my arms over my chest, I stared him down. Compared to some of the chefs I'd trained under, Kyle was a lightweight.
He shifted from one foot to the other , seemingly unsettled that I didn't fall at his feet. "I need to talk to you."
" Lizzy paid upfront for the catering so we're all set." Whatever had brought him to my doorstep, I was fairly certain it had nothing to do with pasta, but we had nothing else to talk about.
Kyle 's face fell at my brisk dismissal. Honestly what did he expect? "It's got nothing to do with the food. I wanted to explain about Lizzy and me—"
Squaring my shoulders, I waved away his account. "Nothing needs to be explained, all right? Lizzy set her cap for you a long time ago, and you've finally fallen for her. Good for you Kyle—it's just what you always wanted, and I'm happy for you both." That actually sounded somewhat sincere, and I gave myself a mental pat on the
Of course the alternative was living with Aunt Cecily above the Bowtie Angel , so I'd learned to keep my trap shut.
I 'd just finished zipping my jeans, which seemed a little tight these days, when the doorbell rang. Roofus's nails clicked on the hardwood, and he let out a single mournful bay in greeting.
Ditching the towel turban , I rushed downstairs, wondering if Jones had a last minute change of heart and was as eager to examine the pictures as I was.
The smile vanished when I saw my visitor.
Pasta Primavera
What you 'll need:
1 zucchini peeled and cut into matchsticks
1 yellow squash peeled and cut into matchsticks
3 large fresh carrots cut into medallions.
1/2 yellow pepper cut into strips
1/2 red bell pepper cut into strips.
1 red onion halved, then cut into thin wedges
1 clove diced garlic 1/3 cup extra virgin olive oil
S alt and freshly ground black pepper
1 teaspoon fresh rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fresh Italian parsley
1 pound rotini
1/ 3 cup grated Parmesan
Preheat the oven to 450.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 to 10 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
** Andy's note: The trick to truly excellent Pasta Primavera is fresh ingredients. Think seasonally, zucchini, summer squash, vine ripened tomatoes, pea pods, carrots, whatever will add the most color and texture to your dish. I also like to add fresh grated Romano and garlic-infused extra virgin olive oil for a little pizzazz.
CHAPTER SIX
" Kyle, what the hell are you doing here?" Seeing Kyle was always a chore for me because the man never changed. Honestly, it was a little freaky how he retained his golden boy good looks, his jeans faded perfectly and the bomber jacket he wore seemingly aged to perfection. Stetson hat in hand, he stared at me with the same cowboy hero façade that had stolen my heart at seventeen, but at thirty two, just made me feel like a shabby worn out boot.
He smiled sheepishly, that vapid, poor -little-rich-boy smile that had bamboozled me right out of my knickers many times. It shamed me that I used to be such a gullible sap, so easy . I'd become extra difficult as an adult to make up for it. Crossing my arms over my chest, I stared him down. Compared to some of the chefs I'd trained under, Kyle was a lightweight.
He shifted from one foot to the other , seemingly unsettled that I didn't fall at his feet. "I need to talk to you."
" Lizzy paid upfront for the catering so we're all set." Whatever had brought him to my doorstep, I was fairly certain it had nothing to do with pasta, but we had nothing else to talk about.
Kyle 's face fell at my brisk dismissal. Honestly what did he expect? "It's got nothing to do with the food. I wanted to explain about Lizzy and me—"
Squaring my shoulders, I waved away his account. "Nothing needs to be explained, all right? Lizzy set her cap for you a long time ago, and you've finally fallen for her. Good for you Kyle—it's just what you always wanted, and I'm happy for you both." That actually sounded somewhat sincere, and I gave myself a mental pat on the
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