Sometimes dinnertime needs to be relaxed, comforting and
sneaky. This is a great way to combine a big variety of veggies with some pasta and a little cheese – an easy way to use the last bits of
the cauliflower or zucchini – so versatile. You can add bacon or shredded BBQ chicken if you wish, but the veggies are equally delicious on their own. Enjoy!
Colleen
Preparation 10 minutes
Cooking 15 minutes
Ingredients
I have not included amounts as it depends on how many you
are feeding – leftovers are great
reheated the next day too.
I usually chop/slice
Onion
Garlic
Zucchini
Cauliflower
Broccoli
Red capsicum
Spinach leaves
Green beans
Mushrooms - mix and match depending on what I left left
in fridge
Option: sliced pitted
black olives
Sliced sun dried tomatoes
Finely sliced salami or pancetta or bacon or shredded BBQ
chicken
Adding
Olive oil
Herbs – usually thyme or oregano - fresh or dried is fine
then mint and parsley for
garnish
Pinch of dried red chilli flakes and some ground black
pepper
Boil some pasta - until al-dente - I like to use spiral Fusilli or Penne
ridged tubes
And some grated cheddar cheese (not an excessive amount)
And grated parmesan for garnish
Method
Boil the pasta until just al-dente. Drain really well.
While the pasta is boiling, heat a little olive oil in a
large pan and start frying the onion then add the garlic.
Add the sliced vegetables in order of hardness. Usually cauliflower first etc etc then the
softer ones such as zucchini.
Cook the meat through if using.
If using, stir in the sliced olives and sundried tomatoes.
Veggies should start to get golden and a bit crispy.
When pasta al-dente and well drained, toss through the
almost cooked veggies and allow the pasta to brown a little too in the residual
oil.
Finally stir the grated cheddar cheese and let it become
oozy and golden and melt into the veggies and pasta.
Season to taste
Finish off with shredded mint and/or parsley and a final
sprinkle of parmesan.
Eat!
Enjoy! Colleen
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