Sometimes a quick and cozy vegetable-filled pasta dish is perfect after a long day.
Total time (from chopping to grating): 45 minutes.
Materials: 1 pot; 1 frying pan
Ingredients:
- Pasta (I like spinach to go with the veggie theme)
- Oil for sautéing
- 1 cup milk
- Salt, pepper, ½ tsp ground or grated nutmeg (to taste)
- 1/2 shallot
- 1 onion
- Vegetables of choice (I like mushrooms, eggplant, zucchini, peppers)
- Mozzarella, diced
- Parmesan or Romano for grating cheese
Instructions:
- Start the pasta water to boil.
- Heat a frying pan with oil. Chop all vegetables into chunks and cubes, and sauté the shallot and onions for a couple minutes. Add mushrooms and sauté them as well for a couple minutes. Then add ½ cup water and the rest of the vegetables and allow them to steam with the lid on for 10 minutes. Remove the lid and simmer another 5-10 minutes until most of the water comes off.
- At this point, the pasta water is likely boiling. Add the pasta, and cook, stirring occasionally.
- To the frying pan with the vegetables, add 1 cup milk, salt, pepper, and ½ tsp ground or grated nutmeg. Simmer another 5-10 minutes. At this point the vegetables should be cooked (if not, add some more milk or water and continue simmering) and there should be a little milk left in the pan.
- Drain the pasta and put it back into the pot. Toss with some olive oil. Add the sautéed vegetables, chopped mozzarella, and grated cheese.
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