Preppy pasta

[magid]

Pasta with pink and green, of course.

I was shopping while hungry at Trader Joe's tonight, mostly getting things for Arisia. Somehow I managed to justify getting a pound of smoked salmon, figuring I'll feed people at some point this weekend. On the way home, I realized I was going to open it tonight for dinner, since I didn't want any more cheese, and don't have any convenient fleishigs. And I do have a lot of last week's vegetables to use up, since the next delivery is tomorrow (eek!), and a lot of those were green.

So when I got home, I sauteed an onion and a half (the other half going to the roasted cauliflower) for a bit, then added a couple of handfuls of chopped up green beans, and a diced zucchini. Meanwhile, I started water for the pasta. When it boiled, I added a pound of cavatappi. While the pasta cooked, I washed the bunch of spinach, cut up perhaps six ounces of smoked salmon, and got the open bag of baby peas from the freezer.

I drained the pasta, and immediately added some peas, to thaw in the heat. I put in the sauteed veg, some black pepper, and quite a bit of dill. I put in the salmon and the spinach, not quite ripped up small enough to wilt quickly, and decided a bit of feta would be nice, too.

It tastes very spinglike to me, a couple of days after our unseasonably warm weather. Next time, I need to figure something out to be a bit more saucy, coating the pasta a little.

Comments

[fetteredwolf.livejournal.com]

Mm. You should tag these posts, so I can search for them more efficiently when looking for something to make! ;) [Especially when I'm dealing with the same excesses in veggies that you are. Actually, my sister gave me her condiments because she was leaving for Israel for a few weeks, and I scored some of that eggplant spread you told me about. I put some on my excess of green beans- pretty good!]

[magid.livejournal.com]

Check in my "food writing" memories :-). Also check the shabbat food memories for menus (not whole recipes, but likely enough description.

Yay for the eggplant spread!

Last week I used all the green beans in a spicy stir-fry with ground turkey, which was really nice, even for breakfast the next day (but I'm weird like that). I put Szechuan spicy sauce and corn starch in the ground turkey and mushed it around, then added that to the veggies when they were partly done (onion and garlic in there, too, of course). I definitely recommend checking out the stir fry tutorials at the Tigers & Strawberries blog, btw.

[(Anonymous)]

but I'm weird like that

My philosophy is, if you eat it, it can be eaten for breakfast. However, I don't always eat breakfast in the morning necessarily.

[fetteredwolf.livejournal.com]

That was me.

[magid.livejournal.com]

I usually eat last-night's leftovers for breakfast/lunch. I think it's reasonable, but a lot of people find it strange. Hm. I wonder whether Israelis have an easier time with non-traditional breakfast food, given that it's much more likely to have veggies at breakfast than in the States.

I recently got breakfast cereal (the cold kind) for the first time in ages. It feels special, like a weekend breakfast, or dinner.

[rethought.livejournal.com]

That sounds fantastic!

I'll try it without the salmon...maybe I could put beets in for the pink. But, they would color the whole lot pink. I'll cogitate on that. :)

[magid.livejournal.com]

If you eat soy-meats, maybe some soy salami or pepperoni is pink enough. Or change it to Xmas themed, and put in red peppers instead of the pink :-).