Preppy pasta
Jan. 9th, 2007 10:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidPasta 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.
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.