RECIPE: Pasta with vegetables (not vegan)

mini_2006December 16, 2006

Mini Ravindran

2 cups dried of rotelle pasta- cooked according to directions and drained

3 tomatoes (preferably vine tomatoes)- quartered

3-4 jalapenos (spicier) or 1-2 bell peppers (milder)- diced

2 yellow or white onions (medium to large)- chopped thinly

2 zucchinis or yellow squash diced

2 carrots- minced

1/2 cup broccoli florets- steamed and drained

4 tablespoons olive oil

1 tablespoon Italian breadcrumbs

1 tablespoon parmigiano-reggiano cheese

Ground pepper and salt

Add oil to wok on low to medium-heat and when oil is hot, add onions and stir until tender. Add peppers. Then add zuccinis, carrots and broccoli. Then add tomatoes. Sprinkle in the breadcrumbs and cheese. If the mixture gets dry add more olive oil to the wok. Once all the vegetables are covered with mixture, then add the pre-cooked pasta. Stir for 5 minutes. Add ground pepper and salt to your liking.

Mini Ravindran

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I'm going to have to try this, I love anything with peppers in it!!
I think I'll add another pasta/veggies/certainly-not-vegan recipe here, too...
I posted this on the "cooking" forum:
Here is one for Pasta Primavera:
Diced mushrooms
diced garlic
dash olive oil
1/4 cup diced onion
chopped basil to taste
put in pan, heat with salt and pepper until onions are translucent

add these to the pan:
1 or 1/2 carrot, sliced on the bias
one head of broccoli, separated into florets
half yellow squash, chopped fairly large
handful of green beans, chopped a bit larger than 1"
1/4 to 1/2 bell pepper, any colour, julienned
1/2 cup onion, chopped
basil, chopped
heat until carrots and broccoli stems are tender enough to your liking

all the while, cook pasta. I used gamelli. Drain in a colander, place lid on top of colander/pasta to keep warm.
In the pot you cooked the pasta, place the cooked veggies, scraping out all of them but leaving a little bit of mushroom stuck to pan.
place on heat, add Almost a pint of half and half in (for you Canadians, that would be table cream)
add 1/2 cup freshly grated Parmesan cheese
add 1/4 to 1/2 cup gorgonzola cheese, broken or sliced
let medium heat warm it up, raise heat if needed
add nutmeg, about 1/8 to 1/4 teaspoon

add pasta, stir/fold until sauce covers it
add veggies, do same
serve, top with more chopped, fresh basil

When re-heating the next day, use the last bit of half and half, a tablespoon of parmesan cheese, a little more gorgonzola and a teaspoon of olive oil, warm that first, then add the leftovers

    Bookmark   September 26, 2007 at 1:33PM
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