Mission:

Pastable

PHOTOS BY DAN IEL LI PPITT

Families share the recipes behind
some of their favorzte dishes.

s there anyone who does-
n't like pasta?
Even young children,
who if left to meal plan-
ning likely would design an ap-
petizer of M&Ms, a main
course of cake, a side dish of
cookies and a dessert of pud-
ding, won't be able to resist
this tempting pasta dish from
Mike Gluckman, a chef at
Chuck Muer's.

T H E AP P LE T R E E

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Ingredients:

8 oz package
bowtie pasta, cooked
I red pepper; cut into strips
2 oz pea pods

caviar (optional)
1 /2 oz. spinach
2 Tbs. olive oil -
garlic cream

1.) Saute spinach, red pepper strips and pea pods in olive oil.

2.) In another pan, prepare garlic cream by sauteing 1 oz. garlic until. soft Add about 6 oz:
Alfredb sauce.
3.) Combine cooked pasta, garlic cream and vegetables. Allow mixture to redute.

Chef Mike Gluckman
at work.

4.) Place pasta in bowl and garnish with cavi

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