I got flack for this around the lunch table on Sabbath afternoon, but that's the way it goes sometimes. I had some bits-and-pieces of food around the house. Ricotta and Mozzarella were on sale. I put together a vegetable lasagna that I was quite proud of. (Paul teased me because it was like a "garbage-plate" of leftovers mixed together.)
It's really important to me as we are trying out the pasta recipes to remember to have additional vegetables. It's easy to eat nothing but a giant plate of pasta, but it's so important to remember to add additional nutrients and fiber. So, you'll often see a salad with a variety of ingredients based on what I have on hand and what is already allocated for another meal.This is the most simple of pasta dishes, but it packs a very special punch.
Aglio y Olio Sauce
Adapted from: Geometry of Pasta by Caz Hildebrand & Jacob Kennedy
4 cloves minced garlic
1/2 cup good olive oil (Our favorite is Trader Joe's.)
1/2-3/4 t crushed red pepper flakes
3 T flat leaf (Italian) parsley, chopped
Saute garlic in olive oil just a minute. Do not let it change color. Add red pepper flakes, then drained pasta and up to 6 tablespoons of the salted cooking water. Saute together long enough to coat the noodles. Add parsley and serve.
The author recommends starting this pasta just 2 minutes before your pasta is done cooking. Also, you want to make sure you a) don't rinse your pasta and b) cook the pasta until just before perfection because it will still cook in the skillet.
I was playing around with the concept of how much Paul loves roasted red pepper on Sunday. Being so near a cleaned-out kitchen food-wise, I came up with this little dish that would make for a nice appetizer or a "sampler platter" with other items for a light lunch.
Yep. It's for real. I still like roasted red peppers. Only took me 28 years to learn this. This time I tried it chilled. Nope. Warm to room-temp is best. But still like it. Paul called it perfect. Wow! Don't think he describes much I make as perfect. Can I serve it every day?
64 wonton wrappers [I used the large ones and cut them in quarters.]
3/4 stick butter
[2 medium cloves garlic]
Puree cooked peas [and garlic] in food processor. Stir in cheese, mint, 1/2 tsp. each salt and pepper.
Put a rounded tsp filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
Boil Ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2-3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with more cheese and pepper.