Good food from randomness
No doctor's appointments today, but we did make it to the library. Nearly 100 books later we are at home and I am going to try to start to dig out from the chaos. Because of that chaos and the fairly random assortment of groceries I picked up yesterday, we have a new favorite pasta dish. Well, J. and I have a new favorite pasta dish... not all of the children were entirely convinced, but since it is rare that everyone is happy with the meal and since I cook for me and J. anyway, it works. I thought you might like the recipe. It was pretty easy and very good.
Random Grocery Shopping Trip Pasta
Serves 10, so you may want to halve it if you aren't feeding quite so many
2 lbs linguine
1 large onion, thinly sliced
2 large packages (bundles? fist-fulls?) of thin asparagus, trimmed and cut into ~ 1 1/2 inch pieces
1 large bag of fresh spinach
2 cans diced tomatoes
(Start your water while you cook the topping and then let the topping simmer while you cook the pasta.)
Saute the onion in olive oil until soft. Add in asparagus and saute some more. Once the asparagus starts to cook a bit, add in the spinach and cook until wilted. Add the diced tomatoes (do not drain). Stir well and add in a little salt, a lot of black pepper, and some basil (I used dried, but fresh would be better.) Simmer until pasta is cooked. Serve over pasta and with some fresh Parmesan or Romano ont top.
What I would do differently next time is add a whole dried red chili to the vegetables and let that simmer along with everything, taking it out before serving. When you do this, it doesn't add too much heat, but does add some more flavor.
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And a housekeeping note... the "Recipes" tab up on top is pretty much the only one that didn't need updating. It's a handy way to find other recipes I've shared.
Random Grocery Shopping Trip Pasta
Serves 10, so you may want to halve it if you aren't feeding quite so many
2 lbs linguine
1 large onion, thinly sliced
2 large packages (bundles? fist-fulls?) of thin asparagus, trimmed and cut into ~ 1 1/2 inch pieces
1 large bag of fresh spinach
2 cans diced tomatoes
(Start your water while you cook the topping and then let the topping simmer while you cook the pasta.)
Saute the onion in olive oil until soft. Add in asparagus and saute some more. Once the asparagus starts to cook a bit, add in the spinach and cook until wilted. Add the diced tomatoes (do not drain). Stir well and add in a little salt, a lot of black pepper, and some basil (I used dried, but fresh would be better.) Simmer until pasta is cooked. Serve over pasta and with some fresh Parmesan or Romano ont top.
What I would do differently next time is add a whole dried red chili to the vegetables and let that simmer along with everything, taking it out before serving. When you do this, it doesn't add too much heat, but does add some more flavor.
______
And a housekeeping note... the "Recipes" tab up on top is pretty much the only one that didn't need updating. It's a handy way to find other recipes I've shared.
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