Tuesday, May 3, 2011

Pantry Pasta

Do you ever just sit and look in your fridge and hope something jumps out at you, yelling, screaming..."use me, use me!"

That happens to me weekly.

I'm amazed how quickly that we go through our fresh vegetable stash and I'm out of food once again.

This happens to me bi-weekly.

But I almost always have onions and carrots.  So this is how this pasta dish goes:

Chop up the carrots.

All lined up like neat little soldiers.

Sorry. I'm in an unusual mood.

Slice up a red and yellow onion in rings. Very thin rings.

Saute them in a hot pan with a bit 'o butter and cook till browned and soft.

Add the carrots into the mix and saute them till slightly soft.

Through in a bit of salt and pepper and garlic powder and Italian seasoning and whatever else you like. Just not cinnamon. That won't work.

Meanwhile, cook the pasta.  I like organic brown rice pasta. It's how we roll here. We went wheat-free in January. It's a permanent experiment.

I like to throw a few cloves of garlic in with the pasta as it's boiling.  My hubby is a bit sensitive to raw garlic and boiled or roasted seems to work.

Drain and rinse if you need to.

Hello nice soft mushy garlic clove.

I'm going to smush you now.

SO much easier that mincing the raw stuff.

SO much more gratifying to smash it up into a paste.

Scoop it up and drop it on the cooking vegetables.

Be sure to mix it up well.

I found this in my pantry.  I just love sun dried tomatoes.

Drop a couple of spoonfuls on top and stir it up.

Sprinkle with parsley and a bit of Pecorino Romano and you have yourself a nice lunch!

Pasta with Carrots, Onions, and Bruschetta
3 Carrots, peeled and diced
Red and Yellow onion, peeled, cut into thin rings
3 garlic cloves
Seasonings: Salt, pepper, Italian seasoning, Paprika
Olive oil
dried parsley
Pecorino Romano (or Parmesan)

Cook pasta with garlic cloves till al dente.
Dice up the carrots, slice the onions. Saute in a little butter till tender.
Mash garlic and add to carrots and onions with seasonings.
Add 1-2 Tablespoons bruschetta and drizzle with olive oil.
Sprinkle with dried parsley and Pecorino Romano and serve.

The Lunch Lady

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