Pasta Pomodoro - Gratitude Gourmet Review

A new Pasta Pomodoro menu will be available to all locations on March 3rd. I was lucky enough to preview their new menu and visited their Noe Valley San Francisco location on 4000 24th Street with a friend where I tried several vegan items, and my friend tried vegetarian selections. 

I pleasantly discovered from Colleen, our fabulous server who is very aware of vegan and vegetarian differences, that Pasta Pomodoro will make some selections vegan if requested. Also, many of the greens are Organic.
Appetizer
The Insalata di Spinaci (spinach, red onions, tomatoes, pine nuts, and balsamic dressing) was made vegan, and was fresh, tasty, and delicious. Entree
The Capellini (tomato sauce, roasted garlic, basil, and olive oil with the whole wheat fusilli pasta substitution) was made vegan. It was the first time I tasted whole wheat fusilli, and the flavor and hearty texture blended well with the fresh tomato sauce.
Side
The Farro (organic farro grain roasted with garlic, olive oil, spinach, and tomatoes) was made vegan, and was also a new food for me. The blending of the spices and farro were perfect, and it could have actually been an entree! 
Dessert
Now....the best part of every meal....dessert!  I tried the Pear Sorbet. The smooth and fruity sorbet would be perfect with a nice dessert wine for dinner.
Green Practices
Pasta Pomodoro's owner and chef, Adriano Paganini, believes that adopting green practices is essential in today's business world. "We have a responsibility to our communities, where we live and work, to eliminate waste, to improve our environment and to make a difference where we can," said Paganini.
Finale
In closing, the innovative menu, flexibility for vegans, staff knowledge, and healthy and delicious foods allow me to recommend Pasta Pomodoro.

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