Monday, June 16, 2008

no guilt ,have an extra glass of wine, friday night pasta

I love this easy, tasty, veggie filled pasta for a couple reasons. Not only is it easy to throw together, but its so low in fat and calories its virtually guilt free. I doubled this once for a Sunday dinner with friends and it just didn't work out... I totally effed it up. So I went back to making the smaller version, which easily feeds six, and it came out just fine. This originally came from the Julee Russo, Fresh Start Cookbook ( her version serves 2).
I start off boiling a box of linguine in some well salted water.
I steam broccoli florets and green beans for a few minutes (4-6) until done and set aside, and then steam asparagus cut into two inch segments and snap peas until done (2-3) and throw in with your broccoli and beans. ( You can use good quality frozen vegetables for this if you like. As far as amounts per vegetable, use the amounts that you think will really fill out one box of pasta maybe using a little more of your favorite vegetable.) Reserve about 1 to 1 1/2 cups steaming vegetable broth. We didn't have any snap peas this week so we steamed some edamame and popped the seeds out of the pods and mixed it in. Chop up 1/4 cup dill, 4-5 garlic gloves, and 6-7 scallions green part only.

Drain pasta put back on heat, add vegetables, garlic, onions, dill, 1 teaspoon crushed red pepper,
a dash of olive oil, salt, black pepper, the reserved broth, toss to coat, and serve.
Some folks like to add a little parmesan...some folks like me.



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