Thursday, May 21, 2009

Recipe Rursday: Garden Pasta

Note: Every once in a while, we make dinner after 9 or 10 at night. When I snap a photo of whatever dish we just made, on those nights, the dish can look terrible (because my in-door photos always look terrible). Here's one from the salvage pile.

Garden Pasta
First, this is one of those 'these vegetables are going to go bad if we don't use them tonight' dishes, thrown together at the end of April. For some reason, the results were shockingly good. Second, I had just watched someone (maybe Giada) toss freshly cooked pasta with Parmesan cheese as soon as it has been drained. We used to use Parmesan as a final topper. No longer.

Your Pasta of choice (we used rigati)
Baby carrots
Red onion (maybe shallots)
Fresh Italian parsley
Parmesan cheese

1. Cook pasta according to directions.
2. Saute or roast veggies from the fridge. We sauteed these with a little bit of olive oil. Be sure to use salt & pepper. The simplicity of the dish comes out here - don't over-mess with the vegetables. Let them be.
3. Toss parm. in with the pasta after it has been drained & serve with veggies.