Ever since I began working from home, lunches consist of leftovers, or something quickly put together…..minus all the fuss, sometimes I continue working as I eat at the computer…..
err…no this is’nt a claim to an authentic pasta recipe…….on a break just before lunchtime, I chanced upon Aparna’s fabulous pasta salad…..just as I was going over the ingredients and other details of the recipe the power shut off…..all that remained in my mind, was how the dish looked….i came up with this, which is nothing like what Aparna made…..but she was my inspiration nonetheless….So this is my lunch of a few days ago…..the truly Forgotten way!!
It’s a filling meal for one……i tend to overload on the veggies to bulk up the dish and cut out carbs…..it helps me get my full serving of veggies without having anyone turn up their nose at me or painfully pick out the stuff they wont eat (if you haven’t realized by now that k can be a painfully fussy eater…then now you know)…..
this is off to Ammalu’s Kitchen for her herb mania – basil
for this pasta dish
1 T EVOO
1 c boiled pasta (I used rigatoni)
1 ½ c mixed veggies of choice ( I used carrots, cauliflower, peas, red and yellow peppers)
2 T roughly chopped onion
Salt and pepper to taste
1 tomato roughly chopped
1 t dried oregano
6-8 fresh thai basil leaves, torn
2 pods garlic, sliced
Put the carrots, cauliflower and peas in a bowl with 2 T of water and cook on high in the microwave oven for 4 minutes ( or more if you don’t like the cauliflower crunchy)
Heat the EVOO, add the sliced garlic and toss, add the onions and fry for a couple of minutes till turning translucent. Add the steamed veggies, tomatoes, peppers and basil leaves and toss around the pan on high for a few minutes, till the tomatoes just begin to soften. Add the cooked pasta, oregano, salt and pepper and stir till well incorporated. (You can add cream or cheese at this stage, but I didn’t).serve.