Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.

Ingredients:

  • 2 TBSP oil
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 carrot, sliced thin
  • 1 potato, sliced thin
  • 1/4 cup broccoli, chopped
  • 1/4 cup jalapeno slices
  • 1/2 cup grape tomatoes, quartered
  • 1 cup heavy cream
  • salt and pepper
  • 1/4 cup grated cheese
  • pasta

Directions:

1) Heat the oil in a large pan to medium-low heat.

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Cream and Veg Sauce

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Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.

Ingredients:

  • 1/2 TBSP butter or oil
  • 1 onion, chopped
  • 6 oz mushrooms, quartered
  • 5 cloves of garlic, chopped
  • 3/4 cup vegetable broth/stock
  • 3/4 cup water
  • juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 2/3 cup orzo
  • salt

Directions:

1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Lemon Orzo with Mushrooms 002

Lemon Pasta

Another take on lemon pasta, the past one had other flavors like mustard and parsley, however this was all lemon and Parmesan which made it more lemon-y to me. Recipe taken from here.

Ingredients:

  • 540g pasta (nearly a whole bag)
  • water
  • 2 lemons, zested and juiced
  • 2/3 cups Parmesan cheese
  • 2/3 cups olive oil
  • salt and pepper
  • 1 TBSP dried basil

Directions:

1) Cook the pasta in salted water until cooked though.

2) When straining the pasta, reserve 1 cup of the water.

3) Mix the lemon zest, lemon juice, parmesan cheese, olive oil, salt and pepper and basil.

4) Mix with lemon juice with the pasta and slowly add the pasta water until it is cohesive.

5) Serve with extra pepper, dried basil and Parmesan cheese, if desired.

Lemon Pasta 005

Parmesan Garlic Orzo

I had a box of orzo sent from America when I asked for risotto, so oh well.

Recipe taken from here.

Ingredients:

  • 1 cup uncooked orzo
  • water
  • 1/4 cup butter
  • 2 TBSP garlic, chopped
  • 1/2 cup Parmesan cheese
  • 2 TBSP milk
  • salt and pepper
  • parsley

Directions:

1) Cook the orzo in the salted water and drain.

2) Melt the butter in the large pan.

3) Add the garlic and cook until browned, about 3-5 minutes.

4) Add the orzo, Parmesan cheese, milk, salt and pepper, and parsley.

5) Serve with whatever you like–I did with braised tofu.

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Italian Wonderpot

I don’t know how ‘Italian’ this is but it’s great. I made a smaller version because I was almost out of pasta, but added more spices. Recipe taken from here.

Ingredients:

  • 2 cups water
  • 6 oz uncooked pasta
  • 1 TBSP olive oil
  • 2 tomatoes, diced
  • 1 bag of spinach, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • 1/2 TBSP red pepper flakes
  • salt and pepper
  • Parmesan cheese
  • parsley

1) In a large pot, bring salted water to a boil.

2) Add everything to the pot and cook for 10-15 minutes, until the pasta is cooked and some of the water has evaporated.

3) Top with cheese and parsley, if desired

Italian Wonderpot 005

Pasta and Vegetable Salad

Pasta salad time! It’s summer-ish (its humid and cloudy) so that means pasta salad, right. Recipe taken from here, but without parsley as I could not find it and without olives as I could not open the jar…

Ingredients:

  • 12 oz pasta
  • water
  • salt
  • 1 head of broccoli, chopped small
  • 1/2 cup oil, not olive
  • 1/4 cup balsamic vinegar
  • 2 TBSP lemon juice
  • 1 TBSP mustard
  • 1 TBSP honey
  • 1 clove of garlic, smashed
  • 3 TBSP dried basil
  • pepper
  • 3 cups of cherry tomatoes, halved
  • 1/2 head radicchio, chopped small

Directions:

1) Cook the pasta in salted water until 2 minutes left until done.

2) Add the broccoli to the boiling pasta and finish cooking.

3) Strain and set aside.

4) Mix the oil, balsamic vinegar, lemon juice, mustard, honey, garlic, basil and pepper.

5) Add the oil mixture to the pasta and broccoli.

6) Add the cherry tomatoes and radicchio.

Pasta and Vegetable Salad 004

Paula Dean’s Pasta Salad

Who doesn’t love Paula Dean? Maybe diabetics. Regardless, this one doesn’t seem too bad for you. Recipe taken from here.

Ingredients:

  • 1 bag of pasta, 500g
  • water
  • salt
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup mushrooms, chopped
  • 1 jar of olives, water drained
  • 1 green pepper, chopped
  • 1/2 cup mayonnaise
  • 1 cup of balsamic vinaigrette dressing
  • 1 TBSP sugar
  • pepper
  • Parmesan cheese

Directions:

1) Cook the pasta in salted water until done.

2) Drain and let cool.

3) Add the cherry tomatoes, mushrooms, olives and green pepper.

4) Mix the mayonnaise, balsamic vinaigrette dressing and sugar.

5) Add the dressing and pepper and mix before serving (I made the veggies and pasta before work and added the dressing when I got home so it was not too soggy).

6) Top with Parmesan cheese.

Paula Dean Pasta Salad 001