Pasta and Tennessee

My SweetHusband is having problems digesting meat. He has noticed a big change in stomach pains since he had his gallbladder removed. As much as he is a middle Tennessee ridge-runner-meat-and-potatoes guy, he came up with the idea of cutting out all meat for a month and then slowly adding it back in to see what the culprit really is.

So, we’ve been doing plant-based meals with seafood thrown in here and there and sure enough, he hasn’t had any problems. Except, of course, on “cheat days” when he has steak, or a burger. Ahem.

I wanted to post the bestpastaever that I whipped up last night and this is exactly the right post to do so.

There were no measurements, just adding the ingredients and tasting until it was right. SweetHubby loved it. I figure the more interesting the meals are, the less he’ll even want to have a “cheat day” and suffer the consequences. The saga continues.

Pasta, sundried tomatoes, fresh organic vine-ripened tomatoes, greek EV olive oil, feta cheese, basil, sea salt, freshly cracked pepper. Delish!

Pasta, sundried tomatoes, fresh organic vine-ripened tomatoes, greek EV olive oil, feta cheese, basil, sea salt, freshly cracked pepper. Delish!

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