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In anticipation of a trip out of town, I decided to make use of the as-yet-unused veggies hanging around our place.
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We had many, but not exactly enough of any to follow a set recipe.
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I also had one last box of my new favorite Quinoa pasta, so I decided to make a hodgepodge of deliciousness.
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First I perused my bowl of fresh veggies.
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Then I checked the refrigerator.
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Oh my.
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We happened to have all the things listed in the ingredients list above.
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Refusing to waste so much innocent produce, I quickly got to work.
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I chopped.
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Then I chopped.
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I also chopped.
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After thoroughly exhausting myself with chopping, I warmed about 2 Tbsp.
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coconut oil (my new favorite to cook with especially garlic), and tossed in the chopped garlic (the smell of garlic cooking in coconut oil is divine).
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A couple minutes later, I added the chopped Portabella mushrooms, then the chopped onion, and finally the chopped zucchini.
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A few dashes of sea salt were also thrown in the mix.
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After cooking the veggies through pretty well, I added the chopped red bell pepper and chopped tomatoes and slowly began adding the spinach.
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Because if you dont happen to know this off the top of your head, 20 oz.
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of spinach equals 4 bags.
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Thats a lot of spinach.
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It cooks down eventually, but I had to add only one bag at a time, and watched as the juices from the veggies, the brown richness of the Portabella mushrooms, and the coconut oil created a flavorful sauce base.
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So far so good.
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I added my previously cooked pasta.
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Finally, I tossed in a bit of freshly grated Parmesan.
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For good measure.
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I have to say something here, if youll let me?
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It is worth the extra couple dollars to get really good, freshly grated Parmesan.
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As opposed to say the pulverized powdery business.
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When I opened the lid of the freshly grated Parmesan, I immediately smelled the rich, salty Parmesan scent and very nearly dumped the contents of the bowl into my open mouth instead of into the pasta.
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(I refrained.)
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I stirred everything together, and gave myself a lovely little serving (with an extra dash of that Parmesan), and it was mind-bogglingly delicious.
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For those of you keeping track, this pasta dish consisted of Quinoa pasta, 2 Tbsp.
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coconut oil, a few modest dashes of sea salt and Parmesan, and 7 types of veggies.
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Thats it, folks.
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You should try it!
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Take stock of what produce needs to be used asap in your fridge and on your counters, and make your own Everything pasta.
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You craftiness will be rewarded with bursts of freshness and flavor and everyone will think you planned this intricate meal weeks in advance.
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(I wont tell.)
