It's lunchtime. You just went running. You want something satisfying and seasonal, you know, like in a magazine. But you don't have a lot of fresh veggies in your fridge.
Enter beautiful pink summer pasta: the sweet caramelized red onion and the salty olives make you feel like you're eating more calories than you are. And you can go shopping in your herb garden (optional).
Beautiful Pink Summer Pasta
(serves 1)
Ingredients:
- One bowlful of pasta, cooked al dente (I used shells+elbows just to make things interesting)
- 1/4 red onion, sliced into strips
- 2 T butter or olive oil (or both!)
- 2 T sherry or alcohol/acid of your choice
- 1 T lemon juice
- 5 or 6 of those salty stuffed green olives from a jar, or jalepenos from a jar, or pickles or whatever you have that's salty and interesting
- salt and pepper to taste
- a handful of herbs, cut up, optional (I used rosemary, thyme, basil, and tarragon. You could also use dried.)
- Parm, optional
Instructions:
- Heat the oil/butter, herbs, salt and pepper, and onion and cook on high heat for about 2 minutes, stirring, until the onion starts to get soft.
- Add the sherry and lemon and cook on low heat for about 5 minutes until things start to caramelize.
- Add the pasta and the olives to the pot and combine. Let stand for 2 minutes while you wash something.
- Top with cheese if you want.
Enjoy,
Tofu
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