"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Pasta is nice and easy to put together simply or to spruce up with something nicer.
It’s been a standard fallback for me over the past few months. Don’t know what to eat? Make a pot of pasta, saute some veggies, grate a little cheese… Viola.
Of course, there are many, many different kinds of pasta. I like penne, spaghetti and the spiral kind (it seems to be called a different name every time I buy it). Take your pick, be as exacting or vague as you like.
Plain pasta with olive oil, salt and pepper is amazing, especially when it’s fresh. A little Parmesan cheese grated on top goes a long way, too. Try some corn chips on the side with salsa or guacamole. Mmm….
One of the first things I made when I got to Lenox, was a pot of pasta with a can of chickpeas, a can of tuna and some goat cheese. It wasn’t bad.
I made one particularly fancy pasta dish while up in Lenox, included cooked greens, goat cheese, toasted chopped pecans, and sauteed vegetables. It took a long time to make and a short time to gobble up.
Here’s my recipe from today, based on what I had lying around:
Pasta with Sauteed Vegetables – serves 2ish
Box of pasta, or however much you want to eat, made according to the package’s instructions
drop of olive oil
1 carrot, chopped
1 onion, chopped
salt, pepper and dried rosemary to taste
a few collards, chopped
~1/4 cup of water
a nice pile of chopped cilantro
some grated cheese (I used gouda)
(optional) a few olives on the side
After you’ve made the pasta, saute the onions with olive oil, salt, pepper and rosemary for a minute or two.
Add the carrot. Saute for another minute, add water and collards. Cover, cook until tender, stirring occasionally.
Serve on top of pasta, top with cilantro and grated cheese, put olives on the side.