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Bridget's Recipe Corner
Monday
night
I
had
no
desire
to
stop
by
the
grocery
store
on
my
way
home
from
work.
As
such,
I
knew
I
needed
to
scrounge
through
my
pantry
and
refrigerator
for
inspiration.
I
had
my
meat
dish
in
mind,
but
was
thinking
about
a
side
dish.
Inspiration
came
in
the
shape
of
Farfalle
(bowtie)
pasta.
With
some
fresh
veggies
I
had
in
the
fridge,
my
side
dish
was
born.
It
was
quite
tasty
that
night.
In
fact,
I
was
looking forward
to
having
the
leftovers
for
lunch
the
next
day,
but
my
eldest
son
had
a
different
idea.
In
fact,
he
ate the
remaining
large
bowl
of
pasta
30
minutes
after
dinner.
Oh,
to
have
the
metabolism
of a
17
year
old
young
man.
Life
is just
not
fair...hope
you
enjoy
it
too.
Farfalle
with
sautéed
veggies
3/4
box
Farfalle (Barilla
or
DeCecco
are
my
favorite
brands)
1
large
shallot,
finely
chopped
1
1/2
c.
sliced
mushrooms
(I
used
Cremini)
1
1/2
c.
fresh
asparagus,
ends
trimmed
&
cut
into
diagonal
slices
1/2
-
3/4 bag
fresh
spinach
1
1/2
c.
broccoli
crowns,
cut
into
small
pieces
5
large
pieces
roasted
red
peppers,
coarsely
chopped
1/2
packet
Good
Seasons
Zesty Italian
Salad
dressing
(sounds
strange,
but
it
added
some
zip)
2
cups
chicken
broth
dash
of
Kosher
salt,
to
taste
freshly
ground
black
pepper,
to
taste
olive
oil
1 t.
butter
1/2
-
3/4
c.
freshly
grated
cheese
Heat
olive
oil
in
large
skillet.
Add
shallots
and
let
cook
approximately
2
minutes.
Add
mushrooms,
cooking
approximately
5
minutes.
Next,
add
about
1/2
cup
chicken
broth,
letting
mushrooms
soften.
Meanwhile,
bring
large
pot
of
water
to
boil
for
the
pasta.
Add
pasta
and
cook
to
al
dente.
Back
to
the
skillet,
add
a
dash
of
salt
and
freshly
ground
pepper
then
add
the asparagus,
1/2
cup
broth,
butter
and
Good
Seasonings
mix.
Cook
about
3-5
minutes.
Add
1/2
cup
broth,
spinach
and
red
peppers.
Cook
3-4
minutes,
then
add
broccoli
and
remaining
broth,
if
necessary.
Cook
another
3-4
minutes,
adding
cooked
pasta.
Pour
into
large
bowl,
tossing
gently,
add
freshly
grated
cheese
and
salt
&
pepper
to
taste- if
needed.
Mix
well
and
serve.
Enjoy
with
your
favorite
beverage.
I
might
suggest
Luna
Beberide
Mencia.
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