In my first two podcast episodes, I discussed (at varying
lengths) my pasta-making franchise. And
by “franchise,” what I mean is, “the two times I’ve made pasta recently.” Tonight’s meal featured the second such attempt
at making rigatoni, which I froze after I’d made a full batch, waiting for the
perfect day to use it. Today was just
that day!
Even though there’s still plenty of snow on the ground, I
can’t help but dream of spring, which I feel sure is right around the
corner. This aglio e olio with
vegetables is a nod to primavera – the season and the recipe – with lots of
spring-like veggies, such as yellow squash and bright yellow cherry tomatoes.
As the pasta water heated up to a boil (which took about 15
minutes), I heated up a skillet and sautéed a diced onion in olive oil, adding
sliced yellow squash a few minutes into the process. Just before the water was rolling nicely, I added
a jar of sliced mushrooms to the pan as well and topped the blend with some
garlic powder, parsley, salt, and pepper.
Then I dumped the bag of frozen pasta into the water and added the
cherry tomatoes to the skillet (they never need very much time to heat
through).
Once the rigatoni was ready, I drained the pot and added a
colander’s worth to the skillet as well, tossing everything together to mix and
adding a splash more olive oil for texture.
We served dinner up straight from the skillet, not even bothering to
transfer everything to a prettier serving dish; who needed that? By the time the meal was on our plates, it
was pretty enough! And paired with a fresh
green salad, this recipe really hit the spot.
In Recessionista fashion, LeeLee and I both jumped for joy
at the realization that we have plenty left for lunch tomorrow! And I’m pretty excited, too, that a lack of rigatoni
in the freezer means that I should pull the pasta extruder out for another
go-round. This weekend!
:)
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