Black Bear Diner Review

My favorite style of restaurant can best be described as ‘simple and plentiful’. In other words, just home-style comfort foods. I do not care for spicy or fancy or exotic. Just give me simple plain food in a family friendly atmosphere. My family calls me ‘Plain Jane’ due to my boring food preferences. 🙂

Because of my food likes and dislikes, finding restaurants I enjoy is not always easy. But last week I found the perfect one and after two visits in less than a week, it has now become my ‘go-to’ favorite. 

In case you are thinking you would not be able to enjoy my new favorite restaurant, you will be pleased to know that it is part of a franchise which includes 161 diners in 13 states…. And growing.  It’s called the Black Bear Diner.

The Black Bear Diner Celebrates Thirty Years 

The first Black Bear Diner opened in September 1995 in Mt. Shasta, California. The owners, Bruce Dean and Bob Manley, believed in a welcoming place where friends and families could gather for abundant portions of quality food at a fair price. 

Each Black Bear Diner has a bear-themed, cabin-like cozy environment. They believe in serving large portions of favorite homestyle meals of good old-fashioned comfort food such as homemade meatloaf, chicken fried steak, chicken pot pie, pot roast and fish & chips. Naturally, there are also hamburgers and chicken fingers and specialty sandwiches, soups and salads on the menu. Plus, they also serve fantastic breakfast meals and breakfast is available all day! 

A favorite line from the Black Bear Diner advertising says:

If your big bear-sized dinner just didn’t quite fill you up, don’t forget to check out their amazing display of desserts for just $5-6  

Check out a sample menu at Black Bear Diner - Menus.  

Personal Opinion

My first visit with my family was for brunch on Easter Sunday where I had a platter of delicious french toast made with sourdough bread. Yum! 

Later that week, we returned to our local Black Bear Diner for dinner. I had the Fish & Chips served with French fries, homemade coleslaw and homemade tartar sauce. The tarter sauce was fantastic and the lightly battered and fried Cod fillets were the best I’ve ever had. 

Each of the meal choices of the rest of my family (son, daughter-in-law, and two grandsons) were just as well received and definitely thoroughly enjoyed, even though their food preferences include a much wider range of foods than mine do. :) And, because of the very generous portions served, we each brought home leftover takeaways! 

Summary

The 160+ chain of Black Bear Diners are currently serving the Western side of the United States. Since the chain began in California, the largest number (over 60) can be found there, particularly in the northern part of the state. Quite a few Black Bear Diners are found in Arizona, Colorado, Washington State, Utah and Oregon. 

Another large grouping of these diners are now found in Texas, with a smaller number in Nevada, Idaho and Oklahoma. At last count, we discovered there are two Black Bear Diners each in Kansas and Missouri. 

*It is interesting to me to note that the two Kansas diners are in the two Kansas towns I have lived in (Garden City where the hubs was from and where two of our children were born, and Olathe ~ a suburb of Kansas City ~ where I currently live). 

The Black Bear Diner concept states that they are always growing and continuing to expand east with a goal of being coast-to-coast.  Meanwhile, if you live in or are traveling to one of the western states which have Black Bear Diners, I highly recommend them. 

• Click here for a list of Black Bear Diner locations. 

• For more Restaurant Reviews click on:  Restaurant Reviews: US

Black Bear Merchandise

Black Bear Diner Black Bear Family Giclee Art Print Poster from Original Travel Artwork by Artist Paul A. Lanquist 12" x 18"

Tree-Free Greetings lm43117 Vintage Black Bear Diner Nostalgia by Paul A. Lanquist Ceramic Mug with Full-Sized Handle, 15-Ounce, Multicolored

Black Bear Wildlife Animal Wilderness Graphic T-Shirt

Wild Republic Black Bear Plush, Stuffed Animal, Plush Toy, Gifts for Kids, Cuddlekins 8

*Black Bear Diner Restaurant Review was written by Wednesday Elf

 

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There are Vacuums and then there are Stick Vacuums! A Product Review

Hubby and I have been having a major disagreement over, wait for it, Vacuum Cleaners!

After 50_+ years of marriage you think we would have done this subject and moved on to something else, but alas, we are still having major discussions over which vacuum sucks more!

When we were in our home, we had a central vacuum that I really enjoyed as there was no bags, no canister and no cords to worry about!  But once we moved into our apartment, we were back to needing a vacuum that was not built in!  

So we have had canister vacuums, upright vacuums and each of them leaves me wishing for something better.  The canister vacuum always gets something stuck in the wand and leaves me stopping the job half way through to dislodge whatever is blocking my way!  It is good for getting under the couch and catching all those little bits of snacks that hubby eats during the hockey games.  But, I find that the cord is not long enough and the canister fills up real quick so the suction power seems to be a lot less very quickly. The upright vacuums are a little better in not getting blocked up, but they are cumbersome and don't get under the couches easily at all.

So, while I was out one day I happened to see someone using a small upright vacuum with no cords visible anywhere.  I watched as he vacuumed the area rugs that were full of salt from people's boots and this small upright vacuum did an amazing job on all those salt chunks in record time.  It was  relatively quiet during operation and did not need a "strong man" to handle it!  Some of the uprights I've had tired me out completely!

So being curious, I asked the young man about the vacuum and he told me it's the greatest thing since sliced bread.  Easy, mounts on the wall, runs for a good hour without another charge and is really easy to clean after using.  Not only that, but it's light and doesn't require the arms of a body builder to use.

Going home, I did some research and decided that I wanted to try one of these Stick Vacuums!

Hubby and I started to look at all the options and there really are many models available and many different manufacturers as well.  

If you have money to spare and want top of the line you can buy a Dyson* for about $900. This was not an option for us!  Eureka was much more affordable at about $125.00, but the reviews weren't that great!  Bissell also has a Stick Cordless Vacuum for about $165.00 but again the reviews were not all that flattering.  

We decided to go with the Amazon Choice as it was affordable, had good reviews and met all the needs I had.  For $170. it was a chance I was willing to take and now I'm really glad I did!

This Cordless Stick Vacuum Cleaner has a good strong motor, a 60 minute run time between charges, suction to spare,  wall mounting and will vacuum carpets as well as hardwood floors without needing to change the vacuum head!  It will also vacuum upholstery(with an attachment) and crevices as well.  Easy emptying of the dust container is a bonus.  I think I'm in love with vacuuming again.

Of course you can have a corded vacuum if you want, but why would you?  No running over the cord as you move through your home with the cordless models!  For daily clean ups, this is the answer for me!  When I'm done it goes back onto it's charging dock, out of sight and getting ready for the next time!

 

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A Review of Three Lower Calorie Thanksgiving Recipes

 

Thanksgiving is right around the corner, and if you are like me, you worry that all that luscious food will be taking up residence on your hips after the event.  Over the years I have found a few recipes that help reduce this possibility, and are just as delicious as their full calorie counterparts.  I even started sneaking them into potluck events around the holidays, and not a single person has ever noticed that the calories have been trimmed.  

Substitute one or more of these recipes at your family feast, and see if anyone notices.  I can practically guarantee they won't!

  

Low Sugar Cranberry Relish 

 

Ingredients:

12 ounce cranberries - fresh or frozen cranberries. 

1 whole orange with skin  If you are not a fan of oranges, they can be changed out with any crispy, tart apple that is cored, peeled and sliced.

1/2 cup almonds, chopped medium. If you aren't partial to almonds, you can use walnuts or if you prefer softer nuts, use pecans.

1/2 cup to 3/4 cups sweetener. I use Splenda, not in packages, but loose.

Instructions:

1.  Wash the orange and cut it in half.  Peel one half and discard the peel.  Peel the other half and put the peel into the food processor or blender.   Separate the orange sections and cut each in half and set aside.

2.  Turn on the food processor or blender and chop the orange peel as small as you can without pureeing it.

3.  Wash and drain the cranberries well. Make sure they are all firm. Put in the food processor or blender.  

4.  Put the almonds and 1/2 cup sweetener in the food processor or blender.  

5.  Pulse the food processor or blender until the pieces of the mixture are smallish chunky, and the sweetener is well mixed in.  

6.  Add the orange pieces and pulse a few more times till the oranges are well mixed in with the other ingredients.

7.  Try the relish for sweetness and and add more if needed.  

8.  This relish should be stored in a covered bowl in the refrigerator for 8 hours before serving.

Green Bean Casserole

Ingredients:

1/3 cup chopped onions

1/3 cup bread crumbs

4 slices turkey bacon

1 can (10 ounce) of 99%fat free cream of mushroom soup

1/2 cup plain fat free yogurt

1/2 teaspoon liquid smoke (I use Stubbs Hickory Liquid Smoke from Amazon)

3 9 ounce packages of frozen French cut green beans, frozen

Instructions:

1.  Preheat the oven to 350 degrees

2.  Lightly spray a cookie sheet with no stick spray

3.  In a small bowl, stir together the onions and bread crumbs.

4.  Evenly spread the mixture on the cookie sheet and bake about 12 minutes until golden brown.

  

5.  Remove from oven and set aside.

6.  Cook the the turkey bacon (I use the original Makin Bacon Microwave Dish to make mine)

7.  Chop the bacon and set aside.

8.  In a large bowl, stir together the condensed soup, yogurt and liquid smoke.

 

9.  Then stir in the beans and bacon.

10.  Lightly spray a glass baking dish (11" x 7" or 9" x 13") with no stick spray.

11.  Transfer the bean mixture to the backing dish.

  
12.  Top with the onion mixture to the glass dish.

13.  Top with the onion mixture and back for 25 to 30 minutes or until bubbly.

Makes 6 servings, 103 calories per serving.

Pumpkin Pie

If you prefer, you can make your pie shell from scratch.  I always use a premade pie shell to save time.

Pumpkin Pie Filling:

15 ounce can of pure pumpkin - Not pumpkin pie filling

12 ounces of fat free evaporated skim milk

2 eggs or 1/2 cup of Egg Beaters 

1/2 cup granulated sugar - I substitute Splenda for this

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves - this is optional, as some don't like the taste

1/4 tsp nutmeg

Instructions:

1.  Preheat oven to 425 degrees

2.  Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.

3.  Beat eggs lightly in a large bowl.  

4.  Stir in pumpkin and spice mixture. 

5.  Gradually stir in evaporated skim milk.

6.  Pour in to a pre-prepared pie shell.

7.  Bake pie in the oven for 15 minutes.

8.  Reduce temperature to 350 degrees and bake for 40-50 minutes or until a  knife inserted in the center comes out clean.

9.  Remove from oven and let cool for at least two hours, serve immediately or refrigerate before serving.  DO NOT chill before the pie has set, if you do it can begin to weep moisture on the top of the pie.  If this happens, blot the top lightly with a paper towel.

Makes 8 servings, about 150 calories each.

I especially love the relish.  It is so sweet and crunchy!  I always had eaten regular jellied cranberry sauce until about 10 years ago when my sister brought some relish to our Thanksgiving dinner.  I tried it and just never looked back.  It is YUMMY!!

The pumpkin pie is a recipe that I made myself when my husband developed diabetes and could not have sugar anymore.  While I was tweaking the recipe I decided to try to cut some calories too which is why I started using fat free evaporated skim milk.  I really cannot taste the difference.  

I hope you enjoy these recipes as much as I have and you and yours have a

Happy Thanksgiving!

Photos by Pixabay and eatloveeats

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Fresh Banana Peppers with Bread Stuffing

 This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.

This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.

Banana Peppers with Bread Stuffing Recipe:

Ingredients:

10 to 12 large sweet banana peppers

12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes

4 large eggs beaten

2 celery stalks, finely chopped

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup vegetable or chicken broth

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon fresh or dried basil

1/4 cup grated parmesan cheese

1/2 cup seasoned breadcrumbs

Salt and pepper to taste

Instructions:

1. If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
2. In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
3. Cut off the top of the peppers, carefully wash, and clean out the insides.
4. Spoon the stuffing inside the peppers 
5. Place in a greased glass baking dish. We used our 15 x 10 glass baking dish.
6. Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.

Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.

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Lily's Toaster Grills Review

Admittedly I was skeptical. Lily's Toaster Grills removed my skepticism that a grilled cheese sandwich could be frozen successfully!

Taste

The Toaster Grill tasted very very close to the old school type of grilled cheese we find in area Deli's or Coney Islands. American Cheese and white bread where the cheese is melted (but not too much), the bread is toasted (but not too much) and the consistency is just perfect to dip into a cup of tomato soup.

This is not, repeat not, the gourmet grilled cheese on Artisan bread with three types of cheeses. Those are indeed wonderful as well, but the Toaster Grill is not in that lane nor does it advertise to be.

Convenient Comfort Food

So convenient and so incredibly easy to make. Simply put the Toaster Grill in the microwave for 30 seconds then into the toaster for one round of toasting. I understand the worry that the sandwich may leak cheese in the toaster; but I have not found that to happen.

But wait, how hard it is to cook a grilled cheese? That can be subjective indeed. The Toaster Grill is very convenient which is one of its' best features and in about one minute a consistent grilled cheese is delivered.

Where To Purchase?

The American Cheese Toaster Grills are available in my urban area at brand name grocery stores and Costco. The Costco packaging is in bulk and less costly than the grocery store. 

Recommendation

I have not met a grilled cheese fan yet who does not agree the Toaster Grills are the closest frozen equivalent to a fresh grilled cheese sandwich.

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Easy Zucchini Fritters

 These easy-to-make zucchini fritters are a fantastic way to use up an abundance of zucchini, especially during the summer, when our gardens are at their peak.

They are so crispy on the outside and tender on the inside, making them a great snack, appetizer, or even a nice light meal.

Easy Zucchini Fritters - Reviewed

Our daughter, Jamie came over last week with a huge zucchini. She set it on the counter, and I asked what we were making. She replied we are going to make zucchini fritters.

I've never had these before and am always ready to try a new recipe. I couldn't wait to get started.

Recipe for Zucchini Fritters:

Ingredients:

• 1 large or 3 medium-sized zucchini (peeled and shredded) about 1 1/2 to 2 lbs.
• 1 teaspoon salt
• 1 to 1 1/2 cups all-purpose flour
• 1 cup Panko seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 3 large eggs, beaten
• 3 tablespoons Mrs Dash seasoning
• 1 clove garlic, minced
• 1/4 cup green onions minced
• 1 tablespoon fresh chopped parsley
• Olive Oil for frying
• Salt and pepper to taste

Instructions:

1. Peel and grate the zucchini with a hand grater or food processor.
2. Place the grated zucchini in a colander over the sink to drain. Tip: we placed a dish on top and pressed it to help drain.
3. After the zucchini is drained, mix all ingredients in a large bowl.
4. Heat the olive oil in a large skillet over medium heat. We used Jamie's Hamilton Beech Electric fryer for this.
5. Scoop out 3 to 4 tablespoons of the zucchini batter and flatten to form. Sort of the size of a thin burger.
6. Fry until they are golden brown on both sides. 

This photo is of our grated zucchini in a colander with a bowl under it, Fran placed a dish on top to help drain the water out of the zucchini.

The measurements in this recipe are approximate. I watched Jamie mix the ingredients but, she didn't measure anything. 

You'll want to make sure that the zucchini mixture is consistent and holds together when you're forming them. So, you may need to add more flour, bread crumbs, or parmesan cheese as needed.

We served the zucchini fritters with a Caprese Salad and a dill dip that Jamie made from plain yogurt, fresh dill, and lemon juice.

One of the best things about these zucchini fritters is how simple they are to make, and how absolutely delicious they are.

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Croissant Toast - A Food Review

 Anyone who knows me knows that bread is my favorite food of all. I could live on that old food punishment of only ‘bread and water’... as long as I could choose the kind of bread. 

You see, along with my love of breads, I am also somewhat a ‘bread snob’. I have certain breads I prefer, and know where I can get them. For instance, the very best French Bread is found in only three places - San Francisco, New Orleans, and, believe it or not, Houston. No other French Bread tastes as good. 

Bakery breads are my very favorite and fresh baked breads are next in line. I no longer get store-bought bread, but go to the bakery section instead. I also keep frozen bread loaves in my freezer for stormy winter days when it is not easy to get out to the stores and bakeries.

Recently, my son asked me if I liked Croissants. I assured him that I did and he told me about a new bread he had just discovered that was delicious. He brought me a loaf to try.  It’s called Croissant Toast.  The loaf he brought is made by La Boulangerie, a San Francisco bakery begun by a Frenchman, but I have since discovered that there are several other brands out there.

Croissant Toast

Croissants are a French Pastry made from puff pastry usually in a crescent shape - a buttery layered treat often served for breakfast in Europe.

Croissant Toast is a super flaky bread made with real butter in the style of croissants. It is a loaf-style bread made from yeasted pastry that has the taste and smell of a croissant but slices like bread. The flaky crust and the soft buttery interior is unbelievably delicious. It combines a favorite pastry into a loaf style bread

As toast for breakfast, it melts in your mouth.

It is absolutely fantastic when fixed as French Toast ~ fluffy and thick, and very tasty.

Summary

Croissant Toast breads are available in several different brands and found in many stores, including online at Amazon. To date, I have only tried the Croissant Toast by La Boulangerie, which was delicious, and which I highly recommend to fans of breads and croissants.  But, if you try this tasty product from other companies, come back and give me your opinion. Toast has never tasted better! 

Happy Eating!

Croissant La Boulangere Pains Au Chocolat, Chocolate Croissants, Individually Wrapped, Non GMO, Free From Artificial Flavors & Colors, Kosher d, 1.59 oz

Thomas' Croissant Bread, 13.5 oz

LA BOULANGERIE Croissant Toast, 15 OZ

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*Croissant Toast Food Review written by Wednesday Elf

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The Best Low Carb, High Protein, Gluten-Free Pasta

Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta made with wheat flour and semolina. It is the best pasta I have found for those of us who follow a low-carb diet, such as keto enthusiasts, diabetics, or anyone looking to reduce their carbohydrate intake. It is also a great option for people who follow a gluten-free diet.

This product review will cover Kaizen pasta’s taste, texture, nutritional value, preparation, and overall value. As a bonus, I will also share a simple recipe I developed that uses Kaizen fusilli.

Taste and Texture

One of the most critical aspects of any pasta product is its taste and texture. Kaizen low carb pasta aims to mimic the familiar experience of traditional pasta, and it does a commendable job.

Taste

The pasta has a mild, slightly nutty flavor that pairs well with a variety of sauces. It reminds me of chickpea pasta. 

While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like marinara or Alfredo. 

Texture

The texture is pleasantly firm, though slightly different from traditional pasta. It is a bit chewier, which can take some getting used to, but it holds up well in both hot and cold dishes. 

Nutritional Value

Kaizen low carb pasta shines in its nutritional profile, making it an attractive option for health-conscious consumers.

Low in Carbohydrates

This pasta is significantly lower in carbs compared to regular pasta, making it suitable for low-carb and keto diets. Each serving contains only 6 grams of net carbs, depending on the specific variety. 

The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.

High in Protein

With 20 grams of protein per serving, this pasta helps in meeting daily protein requirements, which is beneficial for muscle maintenance and overall health. 

High in Fiber

The pasta has 15 grams of dietary fiber per serving, contributing to better digestive health and helping to keep you full for longer.

Gluten-Free

Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.

No Artificial Ingredients

Kaizen prides itself on using natural ingredients, which is a big plus for those avoiding artificial additives and preservatives. 

Preparation

Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes. 

Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.

Versatility

Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of dishes.

It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara, lasagna, and baked casseroles.

I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!

It also holds up well in cold pasta salads, providing a hearty base for a variety of fresh ingredients. 

Overall Value

Considering its health benefits, Kaizen low carb pasta offers good value for money. Although it is more expensive than conventional pasta made with wheat flour and semolina, the added nutritional benefits will justify the higher price point for many consumers.

It's particularly valuable for those who need to manage their carbohydrate intake, follow a gluten-free diet, or want a higher protein alternative to standard pasta.

Kaizen low carb pasta is an excellent product for anyone seeking a healthier alternative to traditional pasta without compromising on taste and texture. Its high protein and fiber content, combined with its low carbohydrate profile, make it a standout option for low-carb dieters and health-conscious individuals. While it may require a slight adjustment in cooking and texture expectations, its versatility and nutritional benefits make it a worthwhile addition to your pantry.

Kaizen Low Carb Keto Pasta Fusilli - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Kaizen Low Carb Keto Pasta Ziti - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Kaizen Low Carb Keto Pasta Radiatori - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Kaizen Low Carb Keto Pasta Cavatappi - High Protein (20g), Gluten-Free, Keto-Friendly (6g Net), Plant-Based Lupini Noodles made w/High Fiber Lupin Flour - 8 ounces (Pack of 3)

Low Carb Fusilli With Pork and Mushroom Ragu

I whip up this delicious, low carb pasta dish often because it's quick and easy to make and my husband and I both enjoy it.

I usually serve it with a side salad and, sometimes, with garlic bread made with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a keto-friendly bread).

I hope you and your family enjoy it.

Buon appetito!

Servings: 4

Ingredients

Boiling water

Salt

1 pound ground pork

8 oz. portabello mushrooms

1/4 cup wine (red is traditional but white is good, too)

Chopped fresh or dried Italian herbs (optional)

15.5 oz. jar Rao's Homemade Marinara sauce

8 oz. box Kaizen Fusilli low carb pasta

Freshly grated Parmigiano-Romano cheese

Directions

1. Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
2. In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
3. Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
4. Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
5. Stir in the marinara sauce and turn the heat to a low simmer.
6. Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
7. Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
8. Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.

The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel

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