October 19th, 2007 - New (to me) pasta dish
See? It’s working already. 3 posts in one day!
Anyway, the other night, I finally tried a new pasta dish. Usually, when we have pasta, I put either red sauce (homemade or canned), butter + herbs + garlic powder, or pesto on it (all with grated parm cheese, of course). Last week at a conference, I had a lovely pasta dish with sauteed veggies and a light pesto sauce. I knew I could easily make that at home. So on Monday night, I did!
I chopped up veggies in the fridge–pepper, carrot, tomato I think I had–and a clove of garlic and sauteed them in olive oil. I tried to do it like Rachel Ray does and start cooking while continuing to chop. That stressed me out trying to keep up with everything–also had to heat up the pasta (leftovers), get out plates, pour milk. Next time, I’ll chop it all then cook. Will only add a few minutes time and less stress. Maggie can also help more, then, since the stove won’t be on while I’m prepping the veggies. After it seemed pretty well-cooked, I threw in one cube of pesto from the freezer. This is also a nice way to make my pesto stretch through more meals; when eating just it, we use 3 cubes.
It was quite yummy and I had just enough leftover for lunch the next day. Unfortunately, Maggie didn’t eat the veggies, however. She has a tendency to do that. Using sauce is a better way of getting her to eat her veggies.
I didn’t measure anything. I just chopped up what looked good. Veggies were all from the garden, although the pepper may have been from the farmer’s market.
Of course, I won’t be able to make this dish for much longer, but I will have tomatoes for at least another month and perhaps the peppers will hold in the fridge that long as well. I saw that some more were growing in the garden the other night–pretty small but perhaps they will get bigger before we have a frost. I can’t believe it’s mid-October and no frost yet in WI!