Inside The Kitchen: Summer Pasta
Admittedly, my husband doesn’t like it when I make this pasta. I always end of making it when I’m not eating with him. He is a tomato sauce kind of guy. I MUCH rather have garlic and oil!!
Yesterday was a cr-azy day for me. I had MULTIPLE conference calls and about a ga-zillion emails. I couldn’t leave my house and Bill was nice enough to take the kids to the park for HOURS to give me the quiet I needed to get through it all. In between calls, I whipped my summer pasta up and made the full pound so we can all have leftovers tonight. Bill is usually a “salad guy” in the evening anyway.
- 1/2 red onion
- 6 cloves of garlic
- 1 bag of frozen broccoli
- 1 tomato
- olive oil
- salt and pepper
Step 1: Chop everything and cook on medium heat. Start with the onions and garlic (I use a microplane) and about a 1/4 cup of oil. Then add the frozen broccoli and cook through. Salt and Pepper and when you have about 4 minutes left of cooking time, throw in a chopped up tomato.
** If you feel that there isn’t enough oil in the pan you can always add more OR you can add 1/4 cup of the pasta water. Sometimes I do both.
Step 2: After your pasta boils, toss together with mixture and let sit for a few minutes.
You can add cheese if you’d like, but I eat it just like this. YUM! You can also do this with ANY type of vegetable on hand. Zucchini, asparagus, squash, roasted peppers – whatever you have – throw it in!
Do you have a recipe you’d like to share? I would love an invite inside your kitchen. Send me an email with pictures and step by step instructions.
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October 24, 2016
October 21, 2016