Yes - I do take requests! Mom has asked me to post this pasta dish because Dad keeps requesting it. So here you go parents. This one is a variation of Vanessa's Favorite Pasta made with spinach, asparagus and mushrooms. Enjoy!
Pasta (I think spaghetti or penne works best)
1/4 cup olive oil
1/2 onion - diced
2 cloves garlic - minced
1 cup asparagus - diced
3 cups spinach - torn
1 cup mushrooms - sliced
Fresh basil, parsely or oregano
Parmesan cheese
Lemon
Almonds or pine nuts - toasted
Cook pasta al dente according to directions and drain. Meanwhile, in a separate pan, heat oil and saute onion and garlic until translucent. Add asparagus. Saute until bright green and slightly tender - not mushy - about 5 minutes. Add mushrooms. Saute another 2 mintues or so until mushrooms are cooked. Season veggies with salt and pepper. Add the veggie and oil mixture to your pasta. Add spinach, fresh herbs and lemon juice. Toss the whole thing together. Serve topped with parmesean cheese and toasted almonds or pine nuts.
Cheater's tip: If you only have dried herbs, add them in with the hot oil while you cook your veggies. That will soften them up and intensify the flavor.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Monday, September 19, 2011
Monday, March 14, 2011
Broccoli "Pesto" Pasta (a.k.a. Vanessa's Favorite Pasta)
This is one of my family's favorite recipes. Even my 1 year old loves it and my 4 year old calls the dish her "Favorite Pasta." You will dirty several pots and pans in the process but since all the components are cooking at once, it comes together quickly.
1 bag frozen or 2 crowns fresh brocolli
1 bag penne or rigatoni pasta (white or whole wheat)
1/2 medium onion diced
2 cloves garlic minced
1/4 cup olive oil
1/4 cup pine nuts (or to taste) - optional
Juice from 1 lemon
Shaved or shredded parmesan cheese
In a dry skillet, gently toast pine nuts until golden and fragrant. Set aside. Prepare the pasta according to package directions. Meanwhile, chop the broccoli into florets if fresh. Bring 1/4 cup water or vegetable stock to a boil. Add broccoli and cover. Cook until broccoli is pretty mushy, about 10 mintues. In a separate pan heat olive oil. Saute onion, garlic and dried Italian herbs (basil, parsley, oregano) in oil until onion is translucent. Set aside. Drain cooked broccoli and return to pot and season with salt & pepper to taste. Using a potato masher or a fork, coarsely mash broccoli. In a large bowl or serving dish add drained pasta, mashed broccoli and olive oil mixture. Toss until pasta is coated with oil and broccoli. Squeeze lemon juice over the pasta and toss. Serve topped with parmesan and pine nuts.
1 bag frozen or 2 crowns fresh brocolli
1 bag penne or rigatoni pasta (white or whole wheat)
1/2 medium onion diced
2 cloves garlic minced
1/4 cup olive oil
1/4 cup pine nuts (or to taste) - optional
Juice from 1 lemon
Shaved or shredded parmesan cheese
In a dry skillet, gently toast pine nuts until golden and fragrant. Set aside. Prepare the pasta according to package directions. Meanwhile, chop the broccoli into florets if fresh. Bring 1/4 cup water or vegetable stock to a boil. Add broccoli and cover. Cook until broccoli is pretty mushy, about 10 mintues. In a separate pan heat olive oil. Saute onion, garlic and dried Italian herbs (basil, parsley, oregano) in oil until onion is translucent. Set aside. Drain cooked broccoli and return to pot and season with salt & pepper to taste. Using a potato masher or a fork, coarsely mash broccoli. In a large bowl or serving dish add drained pasta, mashed broccoli and olive oil mixture. Toss until pasta is coated with oil and broccoli. Squeeze lemon juice over the pasta and toss. Serve topped with parmesan and pine nuts.
Subscribe to:
Posts (Atom)