recipe, pasta, vegetables, dinner, eating fabulously, blog, Christopher Stewart, kale, Meatless Monday

 For some reason I have been really enjoying pasta lately. Not that I don't enjoy it any other time, but Ive been wanting it with everything. I was making some veggies for my grandmother the other night and I assumed I was having just veggies for dinner. Although I was totally fine with this, I caught a glimpse of some pasta I had on hand. My chef brain started  working and before you knew it, I was sitting down with a bowl of fab pasta. This is a great lazy girl recipe, and also something that can be made in probably less than 30 minutes. I added tons of fresh lemon zest and chopped parsley which made it super fresh and bright. This is also one of those recipes that you don't need measurements for. Make a single portion for yourself, or a platter for when the girls come over.  

FAB RECIPE TIP: Using the hot water that the pasta has cooked in helps to make a sauce due to the starch thats in the water! The butter gives it a creamy consistency, and lets face it, butter is fabulous. 

** my raw shaved brussels sprouts/kale/ and red cabbage mix came from Stew Leonard's. Feel free to use your favorite shredded veggie combo! 

pasta + hot pasta water
shaved brussels sprout, kale and red cabbage mix 
canola oil 
fresh parsley, chopped
lemon zest

Bring a large pot of salted water to a bowl for pasta and cook to al dente. In a large skillet over very high heat, sauté shredded veggies in a small amount of canola oil and season with salt and pepper. Once veggies are slightly brown, remove from skillet and set aside. In the same skillet, melt a pretty good amount of butter. When butter begins to bubble add 2 small ladles of hot pasta water and reduce by half. When reduced, add in hot cooked pasta and cooked vegetables. Butter and pasta water can be adjusted according to your taste. Finally, add chopped fresh parsley, lemon zest and season with salt and pepper. Serve immediately. 

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