This has been a hard week for the little one. Her not so graceful self fell earlier in the week, fracturing her tailbone. Then she had surgery to remove her tonsils and adenoids. We chose to give her full control over the dinner menu the night before her surgery since she was having such a bad week. I was impressed by part of her decision.
I wanted to make a particular recipe out of a Giada DeLaurentis cookbook for years but never got around to it. That night, however, it made it out of the book and into the pot. Not without a few alterations though of course. So here is my altered version of a great recipe. Good enough, apparently, for a seven year old's "last meal".
Shells and Cheese with Arugula
- 1 pkg gluten free shells (Tinkyada)
- 2 cups finely grated Pecorino Romano cheese
- 1 cup finely grated Parmesan (I really like Parmesano Reggiano but it's spendy)
- 1 cup sliced mushrooms
- 1 TBSP EVOO
- 1/2 TBSP garlic powder
- 1/2 TBSP onion powder
- 1/4 cup half and half
- 1 handful of arugula leaves
- salt and pepper to taste
Boil noodles in lightly salted water. In the mean time, saute the mushrooms in EVOO. Place the cheeses, mushrooms and seasonings in a large serving bowl.
Drain the noodles and put them in the bowl. Add the arugula and half & half. Stir well to melt the cheeses. Add salt and pepper to taste and serve!
I recommend serving this with a nice Mediterranean salad but my child stuck with peas and corn for accompaniments. Enjoy!