Wednesday, June 15, 2011

Dinner tonight

The Farmer's Kitchen: The Ultimate Guide to Enjoying Your CSA and Farmers' Market FoodsSo, I've been craving pasta.  Craving it.  As in, I'm distracted by thoughts of the stuff.  I've been trying to cut down on my consumption of pasta and bread because I tend to really overindulge--I don't stick to the recommended serving size but will happily eat a half a pound.

Today was interesting, because it was CSA pickup day.  And I had a mad, mad craving for pasta.  Now, here I was with all of these greens and fresh produce (radishes, beets, broccoli rabe, collard greens, broccoli, snow peas, spring onion, and garlic scapes) and all I wanted was pasta.  But I wanted some of those tasty vegetables, too.  I hit upon a solution.

Basically, I cooked up some penne rigate (you can use any kind of pasta you want, obviously).  I chopped up the broccoli rabe and the garlic scapes.  I sauteed the garlic scapes in olive oil, then added the broccoli rabe and a splash of white wine, and threw a pinch of crushed red pepper on it.  I sauteed it until it cooked down but retained its bright green color.  I added a little water from the pasta cooking liquid and a bit more olive oil towards the end.  Once the pasta was done, I tossed it with the broccoli rabe saute and put a little parmesean cheese on it.  (Just a little--too much and it overwhlems the flavor.)

It was pretty good, if I do say so myself.  Though I did cook--and eat--far too much pasta.

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