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!

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