21 July, 2008

Another yummy veggieful recipe

I may not be on my low iodine diet anymore... and it may have been a few years since I've been vegetarian, but I still enjoy experimenting with foods related to both diets. In that light, I made up some totally delicious pasta on Friday evening, which I felt needed to be shared. The idea originated from the Pasta Romantico at Boulders on Broadway, then changed a bit from a recipe found on the side of the pasta box... then received a few changes and additions of my own. A nice personal touch from yours truly.

The resulting recipe has no name, except for delicious. Here it is:

  • 1 package (8oz) angel hair pasta
  • 3 cloves fresh garlic, minced
  • 3 whole scallions, chopped
  • 1 red onion slice, chopped (I sliced one ring from the middle of the onion)
  • 1-2 small white mushroom(s), chopped
  • 2 roma tomatoes, chopped
  • 1/2 lime
  • 1/2 cup extra virgin olive oil
  • 1 tsp fresh ground black pepper
  • 2 tsp fresh chopped basil
Preparing the pasta:
Boil 3 quarts water, add noodles to the boiling water, let the water return to boiling, then cook for an additional 3-4 minutes or until noodles are tender. Careful not to overcook! Once thoroughly cooked, drain and rinse with cold water to ensure they don't continue cooking.

Preparing the rest:
In a large skillet, heat up the olive oil. Once warmed up (just a couple minutes) add the garlic and scallions to the olive oil. Cook for about 2 minutes, stirring frequently. Don't let these brown! Next, add the scallions, red onions, mushrooms, tomatoes, pepper and basil. Cook all of this for another 5 minutes or so, continuing to stir frequently. You want the garlic to start getting yellowish, but not browned and give all of the flavors a chance to mix together.

Final touches:
Once both the pasta and veggie medley are ready, combine them in a large bowl (including the olive oil you cooked the veggies in!) and toss them together. Squeeze the 1/2 lime over top of the mix. Toss some more to make sure all the flavors are mixed throughout, and you're ready to go!

Serve warm (not hot!) with a sprinkling of feta cheese over top. Makes about 6 full size servings.

This does refrigerate and microwave well. A good sized portion takes 60 seconds to get warmed up perfectly in my microwave.


As always, let me know if you have tried and enjoyed the recipe!

P.S. If you want to get a small bit of meat in here, I haven't tried it myself but I would bet that if you sauteed some shrimp and added them in here, it would be quite tasty.