Ugh! Looks like I was a little late in posting this one to get paid, but oh well, I'll leave it up in case anyone's interested & for the recipe I included. -------------------- My Pasta Personality is Tag Pic Pac: Tagliarini in our Picchi Pacchiu sauce with crushed tomatoes,
garlic, olive oil and basil, which says this about me: Carrabba’s Tag Pic Pac is a classic with a tasty twist, perfect for someone who likes to put their own twist on things! You’re vivacious with zest for life. And since you like everything in life to be full-flavored, you wont be let down when you taste this tagliarini pasta with Picchi Pacchiu sauce. Like Carrabba’s on Facebook and take the Pasta Personality test to see what you’re pasta personality is. My favorite pasta is actually a Greek Pasta Salad. When I worked in Madison, I enjoyed going to Gino’s Italian Deli and getting their Greek Pasta Salad for lunch. I figured there was no reason why I couldn’t make it myself so this is the recipe I came up with. I don’t usually use a recipe, but this is close. It’s great in the summer for lunch! I can’t wait to make this again soon. Now I’m hungry for it! Or anything at Carrabba’s for that matter! LIMITED TIME OFFERS: Now through July 2011. Featured Signature Pasta Meal: Pasto Rambo – Named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sautéed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost. Other Limited Time Offers: Parmesan-crusted Chicken – Topped with fresh arugula and grape tomatoes tossed in a hand-prepared lemon vinaigrette, served with choice of side. Substitution of wood-grilled chicken also available. Pairs well with Estancia Pinot Grigio. Prosciutto-Wrapped Pork Tenderloin – Three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce, served with the vegetable of the day. Pairs well with Coppola Pinot Noir. Limoncello Bread Pudding – Back by popular demand! Brioche bread pudding made with fresh Madagascar vanilla beans and a rich custard, served hot out of the oven. Topped with Blue Bell vanilla ice cream and drizzled with Carrabba’s homemade Caravella Limoncello liqueur sauce. Now Introducing: Peach Sangria – Carrabba’s new light and fruity Peach Sangria blends Copper Ridge White Zinfandel, Absolut Apeach vodka and Patrón Citrónge with a splash of citrus. Topped with a fresh lemon wedge and strawberry, it’s a taste of the Amalfi Coast in spring. Locations: Visit www.carrabbas.com for the closest Carrabba’s location. There are more than 230 locations nationwide. About Carrabba’s:
Johnny Carrabba and Damian Mandola founded the first Carrabba’s Italian Grill in 1986 in Houston, Texas. Today, there are 232 Carrabba’s Italian Grill locations around the country, run by passionate local proprietors focused on delighting guests with fresh, made-to-order Italian cuisine and the ultimate dining experience. Carrabba’s serves dinner seven nights a week in a casual environment that pairs innovative dishes and a complementary wine list with abundant hospitality. For on-the-go guests, Carrabba’s also offers convenient Carside Carry-Out. To learn more about Carrabba’s, please visit www.carrabbas.com. Carrabba’s Pasta Personality Quiz on Facebook - Take the quiz to see how your personality compares to some of Carrabba’s signature pasta dishes! http://www.facebook.com/Carrabbas?sk=app_142632109083371 Follow Carrabba’s on Twitter: @Carrabba’s
Mom to one, twin, Early Childhood Education professional, child care provider for many, blogger, interior designer, digital scrapper.
I post things to share & remember about our son, cat, family, day care/preschool, home, decor, crafts and life as we know it. I appreciate all your kind comments! Thanks too, to those who don't comment but then tell me they read when I see them!