Monday, April 30, 2007

Quick Veggies and Pasta- or- Seasonal Fresh Vegetables with Whole Wheat Pasta

Sherwood is the master of bachelor cooking. One of his favorite recipes is a 'whatever is in the fridge for veggies and pasta with garlic oil' standard. It makes for a quick and easy dinner when you'd really rather someone else cook for you. I am LUCKY that Sherwood's pasta is SO much better than takeout.
Quick Veggies and Pasta
Look in the fridge or garden (in summer)
Choose the veggies that you'd like to eat for dinner- usually the ones that really have to be eaten tonight or tomorrow will be too late. Sometimes it's even what we bought today. Clean, peel, chop and prep properly enough veggies to make half a main course each for the number of people you're serving. This usually means about a cup to two cups of veggies per person here. Tonight it was broccoli, broccoli and broccoli.
Peel and mince a clove or five of garlic. Mince it up.
Start your pasta water- get your dry or fresh pasta ready for cooking- again, enough portions per person to satiate you within reason. We like whole wheat or high protein pasta because it makes us feel like we're eating healthier.
Be sure to add salt to your pasta water. Heat a Tablespoon or two of canola or olive oil in a saute pan. When the water is boiling, add the pasta. At the same time add the garlic to you saute pan. Cook a minute or so and add your veggies. If you have all sorts of veggies, decide what you want to cook the longest and add it first. Add subsequent veggies about two minutes apart. Cook, stirring ( or if you're confident- flipping the pan to toss) until the pasta is done. I must admit that I love adding a pat of butter here- I know it's not as healthy, but it just tastes so good... Using a pair of tongs, gently transfer the pasta to your saute pan. Add a little splash of pasta water to the veggies. Fold the veggies and pasta together. Season with salt, pepper, crushed red pepper and Parmesan cheese to taste.

No comments: