Monday, August 9, 2010

Whatever you have Pasta



My friend gave me some fresh, home grown zucchini and tomatoes. I couldn't wait to use them!! This is one of my favorite go to lunches...mainly b/c I love it, it's healthy and easy to make for one, or many :) This recipe is what I used in this photo but you could use whatever veggies and pasta you have lying around. I am also not using measurements b/c you just add however much you want; I think the more veggies, the better. And the balsamic glaze would be enough for 2-3 servings.

Tri colored rotini pasta
olive oil
zuccini
tomatoes
salt
pepper
garlic powder
basil (I like to use the freeze dried if not fresh)
parmesan cheese
Glaze:
1/4 cup Demarle at Home Spiced Apple Pear Balsamic Vinegar
1/4 cup water
1 heaping tbsp brown sugar

Dice the veggies to bite size pieces, sprinkle w/ salt, pepper, garlic powder & basil. Then cook the pasta to al dente, the minimum time listed on box. While pasta is boiling, start the glaze. Put vinegar, water and sugar into a small saucepan. I would bring to a boil and boil, while stirring frequently, for about 3-5 minutes, then reduce heat to low and keep cooking/stirring until sauce thickens and reduces to about 1/3. While that is cooking, put veggies in frying pan heated w/ olive oil (1-2 tsp + Pam is what I use). Cook veggies for about 5 minutes til slightly crisp tender. Add more olive oil and spices if needed. Then add in cooked pasta, about 2 tbsp of parmesan cheese (any kind is fine). Mix well and pour into bowl. Drizzle the balsamic glaze over top and enjoy!!

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