Thursday, February 24, 2011

Easy Pasta Primavera


  • Try pasta linguine on this one. Al dente.  For two,  the size of the OK sign; put the boxed pasta in between. For fresh, recommended style of pasta thickness. 
  • A spring style mix of fresh vegis- Baby carrots, broccoli, cauliflower, perhaps some zucchini.
  • Garlic, lite white pepper, (touch) oregano,(touch) parsley nice and blended with the next ingredient
  • Real Butter
  • Half and Half
  • Parmesan Cheese
  • Attention/ misenplace
When you walk into the house and your belly aches from waiting/battling through traffic, coming home from work, or the old lady had to go and take the twins to the doctors because Johnny and Joey were playing ariplane; regardless,  you are hungry as a bear going through a bad winter. You want to eat quick, hard and without recourse. Stop and look at this ONE post and the list it has to offer......mmmmmmm! Heck If you are patient enough and you can hold the rumbling,  (eat a cracker, it's worth it) take all of that stuff out, (probably after you come out of the bathroom, and washing your hands from that Big Gulp or the Gulper coffee on the way back) And yes even before that you can get the biggest pot of water on the stove and have all that stuff waiting to get cooked. We can take it step by step and it can be a quick and easy way to get creative if  you would like to add other stuff with it, like MEAT>

  • Wash your hands
  • Boil water
  • Cut/ toss vegis. Cut them the way you like but knowing the thicker you cut them the more time it will take to cook
  • I go with the half stick of butter rule per 2 servings, inside of a nice sized saute pan . Put together, with seasoning list, but dont over cook( Note on seasoning: Cover certain spices accoring to potency; i.e. salt to the taste, oragano as pungency, pepper,  as level of spice, TONS OF GARLIC, lol) It is easier to melt the butter and garlic first, add vegi mix, ooops are these other steps?  
  • Add pasta to boiling water stirring all the time, a watched pot is no sticky linguini
  • Put a bit of cream into the vegi mixture; enough cream to cover the bottom about a half a cup or so warming it into all the vegis
  • Add hot /unrinsed but drained dry pasta
  • Muscle in the parmesean only after the mixture is back to the boilng point with the new flame
  • Salt to taste,  thank God Almighty, and enjoy.
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