Saturday Eats

Do you ever get tired of the same ol’ thing day in and day out? I sure do. I’ve found that Pinterest is my go-to for inspiration. I was looking for something similar to pasta primavera. I had a ton of vegetables in the fridge and thought that might be a good option. I found a recipe that looked promising.

Here’s the “official” recipe. You may know what that means to me. Pretty much nothing. It’s merely a suggestion.

  • asparagus, trimmed and cut into 1-inch pieces 
  • 1/2  pound green beans, trimmed and cut into 1-inch pieces 
  • 2   sweet orange peppers, cored, seeded and cut into 1/4-inch strips 
  • 1   pound spaghetti 
  • 3/4  cup half-and-half 
  • 3/4  cup chicken broth 
  • 3/4  teaspoon salt 
  • 1/4  teaspoon black pepper 
  • 1/4  teaspoon ground nutmeg 
  • 2   tablespoons olive oil 
  • 5   cloves garlic, sliced 
  • 2   cups grape tomatoes, halved 
  • 1/3  cup grated Parmesan 
  • 1/4  cup flat-leaf parsley, chopped 
  •  Shaved Parmesan, optional
1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in acolander. Rinse under cold water.
  
2. Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
  
3. While pasta is cooking, place half-and-half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
  
4. Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half- and-half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.
  
nutrition information
Per Serving: cal. (kcal) 425, Fat, total (g) 11, chol. (mg) 18, sat. fat (g) 5, carb. (g) 67, fiber (g) 6, pro. (g) 17, sodium (mg) 447, Percent Daily Values are based on a 2,000 calorie diet
Here’s what actually happened.
20140111_181605
In a large frying pan I heated up olive oil and sauteed cloves of garlic, broccoli, cauliflower, mushrooms, onions, and brussel sprouts. Not even close to what the recipe recommended as the vegetables. *shrug* I wanted tomatoes but didn’t have an y fresh ones so I used a can of diced tomatoes. I just drained them first and added them to the to the rest of the cooked veggies.
20140111_181620
I put the pasta in a pot to boil while the vegetables cooked. It called for a pound of spaghetti and I actually weighed it. Shocking, I know. I only had quarter pound so I used shells for the other 3/4s. It’s called improvising.
20140111_181610
I put my handy dandy little stirrer thingy in with the chicken stock and milk. I used milk instead of half and half. Fewer calories.
Once the veggies and pasta were cooked I added the freshly grated parmesan into the milk and put in some cooked, diced chicken.
20140111_182914
When I first started fixing dinner I thought I’d use fresh spinach instead of parsley since I didn’t have any parsley, but then I forgot to put it in with the cooked vegetables. So instead, I did this:
20140111_183112
I put the pasta on a bed of spinach. It was very good! I don’t know how the adjustments I made will change the calorie count but I can’t imagine that it added to it. It’ll be leftovers for the next week. Worth a try, if you like veggies and pasta.

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