This weekend was a hot one. I didn't much care to stand over a hot stove, so I optimized my time. I did manage to crank out two solid meals, a one-pot pasta primavera and some fixins for chicken salad (not the mayonnais-y kind, but the grilled kind). Also, we bought a LARGE amount of pork from Costo and Tater promised to cook said pork while I was at work Monday... So here's crossing my fingers that it'll not only be good, but ready by the time Lady's hungry. :-)
One-Pot Pasta Primavera
Adapted from August Vegetarian Times
2 Tbsp olive oil
3 cloves garlic, minced
Zest of 1 lemon
8 oz. fusilli/spiral pasta (any short pasta will do)
2 small yellow squash, halved and cut into 1/2 inch slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli forets (3 cups)
2 cups halved cherry tomatoes (grape tomatoes will also be good here)
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese for garnish (optional, but highly recommended)
1. Combine oil, garlic and zest in a small bowl and set aside.
2. Cook pasta according to package in a larger than normal pot. Add squash and bell pepper about 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and veggies reserving 1/2 cup cooking water.
3. Return past amixture to pot and stir in tomatoes, green onions, basil and oil mixture. Also stir in reserved cooking water. Stir around over low heat, then serve with parmesan.
You can also cool and serve warm or cold.
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