Thursday nights, when I'm nearing the end of a long week, I like something quick and easy. Tonight it was whole wheat pasta (fusilli, or corkscrews), cooked according to package directions, with some fresh, sauteed vegetables. I had a couple baby zucchini (less than 3" long), some spring garlic, and some sliced mushrooms. I sliced up the zucchini and garlic to the same thickness as the mushrooms.
While the pasta cooked, I put the mushrooms and zucchini into a hot, cast-iron skillet with some olive oil. I cooked everything about 2 minutes per side, or until there were some light brown spots on both sides. Then I added the spring garlic and stirred everything for another minute or so. By this time, the pasta was cooked through and I scooped it out with a slotted spoon and put it into the pan. At the very end, I added what was left of the Mizuna, tough stems removed, and a little of the pasta water. I added some crushed red pepper and grated parmesan and ate dinner.
I may not get to the Monterey Peninsula College market tomorrow - if not, I'll be there next week, and I'll be at the Salinas Market on Saturday - have a hankering for some Cowboy Sausage! Until next time, I'll see you at the market!!
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