Thursday, April 29, 2010

Parsley Pasta Primavera

Remember the parsley pasta I made last week, and dried, and stored in the fridge? This is what I did with the rest ...




I was feeling super lazy around dinnertime (oh dear, in a take-away frame of mind), but I knew our veg drawer was full of things that needed to be used up. So I was very very happy to remember we had this fresh-ish pasta in the fridge, ready for a simple and fast dinner. I pulled out some veg, chopped and sauteed and grated and we were eating in about 20 minutes. Or rather, Robbie and I were eating, and Nelle was running circles around the dining and living rooms ...

Here's what I did:

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Parsley Pasta Primavera

Serves 4-5


Ingredients
The rest of the pasta recipe from the other day
(or 4 servings of dried pasta with some fresh parsley added when you serve)
1-2 Tbs extra virgin olive oil
zest and juice of 1 lemon
1/2 c grated parmesan
salt and pepper to taste

The veg I had in my fridge
(yours may differ ... but try to include a mix of colours)
2 spring onions
1 cob of corn
1/4 c snap peas
1/4 c green beans
2 small zucchinis
2 tomatoes
(other nice options you might have are carrots, squash, mushrooms, asparagus)

1. Chop all the veg, and cut the corn kernels off the cob.

2. Saute all the veg and the lemon zest in the olive oil for 5 min or so, until cooked but still crispy. Add the lemon juice. Turn off the heat, but leave everything in the pan.

3. Boil the pasta (remember, not too long for homemade!), drain, and add to the veg. Mix well. Add the parmesan and mix.

4. Serve up, adding salt and pepper to taste. Drizzle each serving with olive oil.

Whew, take away urges averted ... for now ...
Enjoy! Amanda xx

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Thanks for commenting! Amandaxx

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