Confetti Spagetti

In an effort to live more simply, I am returning to some of our old family recipies from the early days of our marriage, when pennies were also being pinched. Here's one of our favorites that the kids love. The vegis are cut up into such small pieces that makes it impossible to pick out undesirables. Infact, wee ones can hardly tell what they are! It is also a don't-go-to-the-store recipe. An end-of-the-grocery-budget recipe. Use whatever vegis and amounts that you have. I do think the peas are a must, though. Here's the original recipe which called for vegis not usually in the bottom of my refrigerator drawer, so I leave them out. And mushrooms. I leave them out. Too many mushroom haters here. And I have to admit, the mushroom flavor doesn't hide well. But if you like mushrooms, go for it.

2 Tbs olive oil
1 Tbs butter
1 cup chopped onion
1-2 cups chopped carrots
4 cloves garlic, minced
1 tsp dried basil
1/2 tsp kosher salt
freshly ground black pepper

1/2 cup chopped red or yellow bell pepper
4 cups chopped broccoli
2 cups chopped zuchinni
2 cups frozen peas
3 Tbs tamari or low salt soy sauce
6 chopped scallions

1 lb. capellini, cooked and drained
1/2 cup minced fresh basil or parsley if you have it on hand

1 cup grated cheese
parmesan cheese as desired
red pepper flakes
soy sauce

In a large, heavy pot, cook onions, carrots, garlic, salt, pepper and dried basil until soft in olive oil and butter adding a touch of water if it begins to stick.

Add red pepper and broccoli and cook a few more minutes. Then add zuchinni, peas and soy sauce. When everything is tender, add scallions and fresh basil or parsley if desired. Stir in pasta and cheese just before serving. (I find it is better mixed in rather than served on top of the pasta).

Season with soy sauce, red pepper flakes and parmesan as desired.

This recipe makes me want to grow a garden! How about you?

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