Monday, March 23, 2009

Veggie Spaghetti

I love quick pasta dishes, here is one of our favorites! This is a great dish to make if you have all manner of veggies languishing in your fridge that you need to do something with. Basically it goes like this:

Cook a pkg. of spaghetti according to directions. Make the amount that your family usually eats.
In a large saucepan, heat a few tbs. of olive oil. Add:
2 cloves crushed garlic
1/2 onion, sliced to make long strips
1/2 bunch asparagus, chopped to 1 inch pieces
1 pint cherry tomatoes
1 red, orange or yellow pepper, diced.
1/2 can olives
1 bunch spinach

stir fry the veggies, adding oil as needed. Towards the end sprinkle with balsamic vinegar over all for some sweetness. Also season with salt, basil, and fresh cracked pepper. When the veggies are tender, add the cooked pasta and stir to combine all those delicious juices. When ready to serve, drizzle with a bit more oil and vinegar, and top with about a half cup fresh grated parmesan cheese. 
Now take a bite. Mama mia,  that's good!

*note about the veggies: These are just what we like, but feel free to mix it up with your favorites, almost anything will work- mushrooms, eggplant, zucchini- skip the tomatoes if you are a crazy person who doesn't eat them! It's very versatile for whatever you have in your fridge/garden. Also, keep some plain spaghetti and a jar of Prego handy for little kids- they just don't appreciate the good stuff!

1 comment:

  1. I'm embarrassed to admit this was my first time using balsamic vinegar. I am glad I did, though! It was really good. We used a combo of onion, yellow pepper, and zucchini (I meant to have tomato, too, but forgot at the store). It was great!