Zucchini Noodle Pasta with Artichoke Hearts and Burrata

imageSummer is just around the corner and we all are thinking about those bikinis and boardshorts. Cut the sugar and carbs? Run more? Well what ever you are doing to get beach-bod ready, be sure to try this recipe out. It is healthy, refreshing, light and satisfying.

Zucchini Noodle Pasta with Artichoke Hearts and Burrata


– 2 large zucchini
– 1 cup marinated artichoke hearts
– 1 cup pasta sauce*
– 1 large round of burrata
* T.W.O. used Trader Joes Rustico Pomodoro Pasta Sauce


  1. Using a julienne peeler, peel the zucchini lengthwise. Place in a bowl.
  2. Heat up pasta sauce.
  3. Slice artichoke hearts and add to bowl with the noodles.
  4. Place noodles in artichoke hearts in bowls. Top with pasta sauce.
  5. Separate the burrata into two slices and add to the top of the sauce. The heat of the sauce will melt the cheese a bit. (That’s a good thing!)

image image image


Bon Appetite!

T.W.O. signature

Mediterranean Orzo Pasta Salad


Imagine, lounging on the beach looking at the crisp blue ocean waters of the Mediterranean in the warm sun.  Besides rose, what else is missing?  Of course, some Mediterranean orzo pasta salad!  Its refreshing, light and satisfying.  See you in paradise!

Mediterranean Orzo Pasta Salad


– 2 cups orzo
– 4-6 cups water
– ¼ cup fresh mint, chopped
– 2 cups cherry tomatoes, halved
– ½ cup red onions, chopped
– ½ cup lemon juice
– 2-3 Tablespoons olive oil
– 2-3 garlic cloves, diced
– 1 cup marinated artichoke hearts (optional)
– Salt
– Pepper


  1. Cook orzo as directed on the box.
  2. Once the orzo is done, strain all the water out. Place in a bowl.
  3. Mix in chopped mint, cherry tomatoes, garlic, red onions, lemon juice, olive oil, salt and pepper.  Add artichoke hearts if deserved.
  4. Plate and serve! Store leftovers in the refrigerator.  If the pasta gets dry, add more lemon juice.


image image image image image

bon appetite,

T.W.O. signature

Spaghetti Squash “Pasta” Bowls


Spaghetti squash is one of T.W.O.’s favorite vegetables to eat during fall and winter. It makes for a great side dish, entrée, or even a snack! Spaghetti squash is full of nutrients such as folic acid, potassium, and vitamin A. It is also gluten free! So T.W.O. decided to give your typical “spaghetti dinner” a spin and create a delicious, healthy dish for dinner!


-Spaghetti squash
-½ sweet white onion
-2 garlic cloves
-Broccoli florets
-Pasta sauce
-Fresh buffalo mozzarella or Parmesan cheese
-Salt & Pepper

 Preheat oven to 350°. Using a sharp knife cut the spaghetti squash in half and remove all the seeds. Place squash on a foil-lined cookie sheet and put in oven. Bake for 30-45 minutes or until the “meat” of the squash is soft.


Meanwhile, chop up garlic, onion, and mushrooms and broccoli. Once the squash is done, take it out of the oven to cool slightly. (Keep oven on) While the squash is cooling, sauté the garlic, onion and mushrooms in olive oil. Microwave the broccoli florets in a bowl filled with ¼ inch of water for about 2 minutes.



Using a fork, scrap out the squash and put into a large bowl. Squash should come out like “spaghetti.” Once all the squash is out of the “shells” place the “shells” aside. These will be used as bowls for the dish.


Add the sautéed garlic, onions, and mushrooms to the squash and mix. Season with salt and pepper. Next, add in the broccoli and pasta sauce and mix.


Place the spaghetti squash back into the “shells”, top with fresh mozzarella and put back into the oven. (Parmesan cheese can also be used.) Bake for about 10 minutes. Before taking the squash out, turn the oven to broil. Broil for about 1-2 minutes or until cheese is slightly brown. Now it’s time to eat!!





T.W.O. signature

Flour + Water (San Francisco)


Flour + Water is a Italian restaurant located in the Mission District of San Francisco. All their pasta is homemade, just like they do in Italy. The Neapolitan style pizza is a fan-favorite as well as the whole animal utilization in their dishes.  The menu is constantly changing to capture the season’s best vegetables. T.W.O. had a chance to eat here in August and enjoy their tasting menu. Note – please do not read this while you are hungry….you will be starving after!

Summer Tasting Menu

crispy trotter with eggplant, almond, confit shallot & pickled mustard seed

2012 Bisson, Glera, Marca Trevigian, Veneto


teleme scarpinocc with aceto balsamico

2011 St. Michael-Eppan, Pinot Bianco, Schulthauser, Alto Adige DOC

fennel tortelli with whey, bufala & pollen

2010 Vigneti Massa, Timorasso, Derthona, Colli Tortonesi DOC, Piemonte

salmon tortellini with tomato, crème fraîche & preserved lemon

2011 Poggio dei Gorleri, Ormeasco di Pornassio DOC, Peinetti, Liguria

carrot farfalle with braised hen, charred scallion & carrot top gremolata

2011 Montalbera, Ruche di Castagnole Monferrato DOC, Piemonte


bomboloni with tarragon crema & strawberry

2012 De Forville, Moscato d’Asti DOCG, Piemonte

 The atmosphere of the restaurant is rustic, artistic and inviting. T.W.O. enjoyed sitting at the community farm-fresh table at the front of the restaurant. There are private tables near the back, along with a bar that looks like a great place to enjoy a glass of wine as you wait for your table. The atmosphere is great for a group, a date or even friends catching up, especially with the great playlist they have on!


Flour + Water does takes reservations, but if you forget and just walk in, there is usually a wait time of over an hour. The foodies will line-up at 5 o’clock waiting for the gastronomical experience….consider T.W.O. one of those people!

T.W.O. signature