13 February 2006

Episode 4: Solo V-Day Dinner

13:06 | 18.7mb | QuickTime 7

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Becky’s Veggie Pasta for One
prep time: 10 min. | total time: 25 min.

6 button mushrooms, sliced
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 small white onion, sliced
3 cloves garlic, crushed
6 grape tomatoes, sliced
2 tsp. extra virgin olive oil
freshly ground black pepper
1/4 lb. whole wheat angel hair pasta
sauce [see below]

1. Heat olive oil in a skillet over medium heat.

2. Put garlic and all vegetables, except tomatoes, into the skillet. Mix well to cover veggies with olive oil.

3. Add black pepper to veggies. Stir veggies every couple minutes.

4. While veggies continue to sauté, boil water for pasta. As the water starts to boil, add a bit of olive oil to keep the pasta from sticking together. Cook pasta. Angel hair should take about 7 minutes to cook.

Note: If veggies seem like they’re cooking too much as pasta is boiling, turn the heat under the veggies down.

5. While pasta is cooking and veggies are sautéing, make sauce by mixing all of the following ingredients together in a small bowl.

1 T balsamic vinegar
1 tsp. extra virgin olive oil
1 tsp. sugar
1/2 tsp. dried basil
pinch of Kosher salt
freshly ground black pepper

6. Add tomatoes to sautéing veggies. Mix gently to avoid injuring the tomatoes.

7. When pasta is al dente, drain pasta.

8. Wondering if your veggies are done? When the onions have become translucent, they’re done. After veggies have been sautéed, turn heat down to low. Then add drained pasta to skillet. Pour sauce over pasta and veggies and mix well to evenly coat everything with the sauce.

9. Transfer the yummy pasta to a bowl. Slice thin pieces of Parmigiano-Reggiano on top of pasta.

As I mentioned in this episode, you can mix and match what ingredients you use. You can use whatever vegetables you have lying around the house. And the measurements for the sauce are estimates. I never measure when I make this dish. I always just make it by adding how much I feel like adding. Sometimes I use only olive oil or maybe only olive oil, basil and pepper. Sometimes I add more balsamic vinegar; it just depends on what I’m in the mood for. But just remember that it’s best to add a little and then have to add more, rather than adding a lot all at once. It’s easier to add more than it is to try to remove something, especially if it’s the balsamic vinegar. [I’m speaking from experience after having made rather vinegary pasta one time.] This is 1 of my favourite pasta dishes, which is fabulous because it’s quick, easy and healthy as well.

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