***Tasty Tuesdays is for sharing a meal/dessert/snack recipe that you made this week. It doesn't have to be gourmet! It just has to taste good! If you want to link up, let me know and I will link you to my Tuesday posts. Use this^ button to link back to my page!
Last night I made a version of pasta primavera. I usually find recipes that look good and then alter them a bit. This time it was completely inspired by all of the colorful veggies I had in the fridge. I gathered my ingredients.
I decided on an onion, left over red pepper, orange pepper, zucchini, and asparagas. I used thin spaghetti (usually the only kind I buy). I always feel bad eating regular pasta, but don't like wheat as much, so I buy one box of each and mix them together. I feel a bit healthier that way. I also didn't have any garlic (BOO!) so I used garlic powder. Not the same. If I make this again, I will definitely make sure I have a clove of garlic. Actually, I usually do. Just not today.
I also think that peas, corn, carrots, mushrooms, or broccoli would go good in this meal, too.
I started the boiling water. I usually add a TON of salt (I might die from that later, but it's soooo good!) I also added a bit of olive oil. It's not something I typically do when boiling pasta, but since I knew the sauce tonight was basically just oil anyway, I figured it couldn't hurt.
I sliced the onion really thin and sauteed that with butter, salt, pepper, and a bit of olive oil for a few minutes. Then I added very thin sliced peppers for a few minutes and then added the zuchinni and asparagus and garlic powder. The only reason for this order is that we like soft onion, kind-of-soft cooked peppers with a little bit of crunch, and kind-of-crunchy fresh asparagus and zucchini. (Who likes squishy zucchini? eww). But you could definitely add them in whatever order suits you.
|ooohhh how colorful and healthy!|
At exactly the same time (yeah for great in-the-kitchen timing!), the pasta was ready. I strained it in my tiny plastic baby strainer and mixed it all up in the big pan with some more olive oil and a bit more butter.
I also served it with a new wine we found that is actually very good for a $10 bottle of wine. Red Rock Pinot Noir:
I added a bit of grated Parmesan and was happy with the flavor combination. But Josh wanted a bit more, so he put a little Italian dressing on his. We are so different.
I loved that it was pretty healthy and I loved all of the colorful veggies mixed up in there. This is a go-to meal when you have lots of vegetables in the refrigerator that you don't want to go bad. And I always have pasta, olive oil, onions, and Parmesan on hand. And it was super easy and only took about 20 minutes.