Variations Part 1

In my last post I promised more recipes that are variations on old recipes. Well, these are two simple and quick meals I have made recently using what I had on hand. They both happened to be for lunch. I wanted to show how I take a basic recipe I love and adapt it to what is available or any leftovers I might have. And these recipes make great leftovers themselves! I made plenty for both meals so I had a delicious lunch the next day.

The first meal is Pasta with Vegetables. This is a frequently made recipe in my household because:

• it's quick
• could use any vegetable or combination of vegetables (i.e., it's a great way to use up those veggies languishing in the fridge)
• on the other hand, I think it's one of the best ways to show off beautiful farmer's market produce. The simple preparation and neutral pasta allows the flavors of the vegetables to be the stars.

 I added some beans for protein but there are other alternatives if you prefer. This would also be great with some leftover grilled chicken or salmon.

Pasta with Vegetables

by Ace

Keywords: saute entree vegan pasta vegetables

Ingredients (serves 2)

• 1 1/2 cups rotelle
• 1-2 tablespoons extra virgin olive oil
• 1/2-3/4 cup chopped broccoli
• 3-4 leaves of kale, chopped
• 2 carrots, chopped
• 1/2 onion, chopped
• 4 cloves garlic
• 1/2 15 ounce can white beans, about 1 cup cooked beans
• 1/4-1/2 cup reserved pasta water
• Kosher salt, to taste
• Red pepper flakes, to taste

Instructions

1. Prepare pasta according to package directions. Before draining the pasta, reserve 1/4-1/2 cup of the cooking water. Manage your time to have the pasta done cooking and drained before the vegetables are done so you can cook everything together at the end.
2. Heat 1-2 tablespoons olive oil in a large high-sided skillet over medium-low to medium heat. Add onion. Stirring occasionally, cook the onions about 5 minutes.
3. Add the kale. Stirring occasionally, cook the onion-kale mixture until onions are soft and translucent, another 5-7 minutes.
4. Add the garlic, broccoli, carrots, and white beans. Combining very gently so the white beans don't break, cook until the vegetables are tender, about 4-5 minutes.
5. Add the pasta to the pan and enough reserved pasta water, about 1/4-1/2 cup, to coat all the ingredients lightly. Cook long enough to heat the pasta through, 1-2 minutes. Season to taste with kosher salt and red pepper flakes.
6. If desired serve with fresh chopped parsley or a splash of lemon juice.
7. Enjoy!

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