Tuesday, August 10, 2010

Accidental Dinner (and it was delicious too!)

Well, the inevitable has happened as usual...my dinner plans fell through. This usually happens at some point during the week no matter how well that I plan. So instead of going out and getting pizza or some other sort of horrible for you fast food, I decided to make an everything but the kitchen sink pasta. And it turned out oh so good. I didn't have any chicken or shrimp in the house so I decided to use up a bunch of vegetables. I will definitely be making this again! I actually can't wait for lunch tomorrow so that I can eat the leftovers. :-)

This is what I did. By no means does it mean that you have to do it that way. Use what you have on hand and be creative with it!

Creamy Veggie Pasta (because I can't think of a better name for it)
3 TBL olive oil
1 TBL butter
1 small onion, diced
6 large mushrooms, sliced (I actually had to slice mine in half first because they were so big)
1/2 zucchini, sliced
2 large cloves of garlic, minced
1 small tomato, with the guts scraped out (seeds and liquid) and diced
1/2 cup frozen peas
1/4 tsp red pepper flakes
1/4 tsp dried basil
1/4 tsp ground black pepper
3 TBL flour
2 cups chicken stock (1 can)
1 cup water
1 TBL balsamic vinegar
1 tsp sugar
salt to taste
1/2 - 2/3 cup heavy cream
1/2 cup Parmesan cheese
Pasta of your choice

- Heat a large skillet over med-high heat.
- Add olive oil and butter
- Saute onion, zucchini and mushrooms until softened and onion is translucent.
- Add the garlic, red pepper flakes, basil and pepper. Saute for about 30 seconds.
- Add the flour and stir everything to coat. Just before it begins to burn, slowly add the chicken stock and water in 1/2 cup increments. Stir constantly.
- Once all of the liquid is incorporated, let it cook until the sauce starts to thicken. I let mine simmer for about 10-12 minutes. During this time, add the salt and sugar.
- Start your pasta water and cook your pasta. Make sure that you salt that water!!!
- Add the balsamic vinegar, peas and tomatoes and stir well. Let cook for about 2 minutes.
- Lower the heat to about med-low and add the heavy cream and Parmesan.
- At this point your pasta should be close to done. Drain the pasta and add directly to the sauce and stir to coat. If the sauce is too thick, add some of the pasta water and it will thin right out.

Enjoy!! Other things that you could use in the pasta if you have it on hand are, shallots, broccoli, asparagus, yellow summer squash, bell pepper, etc etc etc.

1 comment:

Kayte said...

Thursday is my clean out the frig night here as I usually shop on Fridays because I know the boys will be home all weekend in search of food. This looks like a crowd pleaser from here as well. I would not have thought to make it creamy, so I will try that.