CAVANNA PASTA AUGUST NEWSLETTER
Vacation Closing
July 1st marked our our third year anniversary, so that must mean
it's vacation time for us. Cavanna Pasta will be closed from Monday August
27 through Monday September 3 to relax a bit and do some preventive maintenance
on the pasta machines. Stock up!
Help Wanted
If you know of anyone who is mature and responsible and loves talking
about food and is looking for a job, would you please send him or her
our way? With September approaching, we are losing our helpers to the
hallowed halls of their high schools and colleges. Full or part time considered!
Richmond Times-Dispatch
to the Rescue
We would like to thank all of our "regulars" who have stuck
with us over the past three years — through thin and thin —
and we would like to welcome all our new customers who saw the article
about us in the Business section of the Richmond Times-Dispatch on Monday,
June 18th. (Click
here for the article.)
Gianni's Version
of Pasta Primavera
There are many variations of this dish, but following is the recipe Gianni
grew up with in the Riviera. Now is the season to enjoy fresh vegetables
with fresh pasta!
In a large skillet,
saute a finely sliced onion, 1 minced clove of garlic, and either fresh
chopped parsley or rosemary in 2 - 3 tablespoons of good olive oil with
your choice of fresh, local vegetables, such as mushrooms, broccoli, red
or yellow bell peppers, zucchini, peas, etc. Saute quickly, so the vegetables
still have some bite. Boil your fresh, plain pasta (fettuccine, for example)
al dente. Drain it and saute it with all the vegetables in the skillet.
Add a creamy sauce such as an alfredo or a vodka sauce. You can add just
a touch of pepper flakes, salt and pepper to taste. If desired, sprinkle
some Parmesan cheese on top. Buon appetito!
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2272
John Rolfe Parkway, John Rolfe Commons, Richmond, VA 23233
phone: 804.360.9868 -- fax: 804.360.9869
www.cavannapasta.com
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