Mitch and I went out for dinner last week and I had this great Angel Hair Primavera dish. Sooooo good, in fact, that I hunted down the copycat recipe on the internet fully knowing it would be met with wails of agony and gnashing of teeth by the mini-Mealeys.
Did they disappoint? No, they did not. There was wailing and face-pulling, tears and screams of "I HATE this food! WHY do we have to eat this?! Is there ANYthing else?! WHY can't we have something ELSE to eat?!" (Followed by a stern "Mama worked hard on this meal and you are being very rude to her" lecture.)
Within fifteen minutes, they were both working on the third helping. Go figure.
Angel Hair Primavera
INGREDIENTS
1/2 lb broccoli, finely chopped
1/2 lb carrots, julienned
1/2 lb red peppers, julienned
1/2 lb zucchini, sliced
1/2 lb snow peas
1 1/2 lbs angel hair pasta, cooked
1/3 cup extra virgin olive oil
2 tablespoons garlic, chopped
1/2 cup broth
4 tablespoons fresh basil, julienned
3 tablespoons sun-dried tomotoes, finely chopped
2 tablespoons fresh parsley, chopped
2 1/2 ounces parmesan cheese, grated
2 teaspoons lemon zest
DIRECTIONS
1) Heat a large pot of salted water over medium heat until water boils.
2) Place vegetables in steamer and steam until cooked al dente.
3) While vegetables are steaming, cook pasta until al dente.
4) Place a large saute pan over a medium heat. Once pan is hot add olive oil and garlic. Gently saute garlic.
5) Add a good quality broth to the pan and bring to a boil.
6) Strain pasta. Add pasta and vegetables to saute pan.
7) Add fresh basil, lemon zest, parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly.
2 comments:
Goodness, that looks like a lot of julienning.
It does, doesn't it? I sliced, rather than julienned. It didn't seem like too much to me, but maybe because I already knew the yumminess that would be my reward!
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