But lately my husband and I have been trying to stay away from having too much gluten products, so spaghetti was a no-no. However, there's no gluten in the sauce! I've come to realize that most of my favorite Italian foods are based around the marinara anyway. I never did like Alfredo sauce, and I can't say I know a whole lot about the rest of the Italian cuisine...
So the question was, what could I serve with marinara?
Mushrooms of course! They are low fat, low in carbohydrates, high in vitamins B and D, and just so delicious and juicy when baked. Not to mention me and my husband are both big mushroom fans. They are just so versatile, and seem to go good with almost any dish.
