SAUTÉED SHRIMP, ARTICHOKE HEARTS, KALAMATA OLIVE, FRESH MUSHROOM, GRAPE TOMATO, FETA CHEESE AND GARLIC SAUTÉED WITH EVOO AND FRESH PESTO, TOSSED WITH CAVATAPPI NOODLES

SLICED BEYOND BURER, MUSHROOMS, ONION AND TOMATO IN A PESTO CREAM SAUCE OVER CAVATAPPI NOODLES TOPPED WITH GOAT CHEESE.

CHICKEN AND ANDOUILLE SAUSAGE, FRESH TOMATO, MUSHROOM, ONION AND GARLIC IN A CAJUN CREAM SAUCE OVER CAVATAPPI NOODLES.