Thursday, September 13, 2012
pasta and vegetables
This is based loosely on Cathy's Pizza Pasta recipe, but I don't really think of it as pizza and I used different vegetables. I think of it more like a pasta primavera or ratatouille. I liked the idea of fresh basil and nutritional yeast--that worked really well.
Here are the vegetables I used, which is just what was in the fridge:
red fry pepper (like a red bell pepper)
a little leftover mushrooms
a little leftover green bell pepper
I fried up the onions, bell pepper and celery (the cajun trinity), added the others as I chopped them, added a little water when needed. then added
1 can of tomatoes
simmered for about 10 minutes. then added
some frozen corn
basil leaves (mine were frozen and I just crumpled them, about 1/4 cup)
1 tsp nutritional yeast
cooked for another 10 minutes.
I cooked up some organic einkorn whole wheat rigatoni pasta. I like it. It's very hearty. I think I'm a little sensitive to wheat or gluten, but I understand if you only have slight sensitivities, these "ancient" versions of wheat (this has not been hybridized) might not be a problem. So I thought I'd experiment and see. So far so good.
I ate half tonight and will have the rest for lunch tomorrow. Yum!