Simple Veggie Pasta

Spring 2012

When I set out to cook a simple, healthy and quick dinner the other night this photo was the inspiration. I was dead set on remaking this dish even if I couldn't remember exactly how I made it. I bought the ingredients I knew I used with hopes I could recreate the dish. It didn't happen and I'll still be damned if I can remember how I made that dish above! I will try again! 

I came across these beautiful yellow tomatoes so I had to give them a try.

Even though the dish didn't turn out as I wanted, it was still delicious. Once I realized it wasn't going to turn out like I wanted, I got creative. I substituted the Feta cheese for Parmesan because I had some to use up. I also decided to add some other ingredients I had sitting around in the kitchen. What I created was a simple, somewhat healthy and quick dinner that was delicious. 

Without further ado here is the recipe for a taste bud party with fresh tomatoes and asparagus being the VIP guests. 

Simple Veggie Pasta

Ingredients:

10 ounces Sunburst or Cherry Tomatoes
1/2 lb Asparagus
1 medium Onion 
1 clove Garlic, minced
juice of 1 Lemon
1/2 cup Parmesan Cheese, extra for topping
4 Tablespoons Butter or Olive Oil
1/4-1/2 cup dry to semi-dry white wine 
1 teaspoon dry parsley or equivalent fresh
dash of salt
dash of pepper
2 cups dry pasta, cooked

Directions:

1. Saute onion in 1 Tablespoon Butter. Cut tomatoes in half, chop asparagus and mince garlic while onion cooks. Add garlic and cook for a few minutes.
2. Add white wine, lemon juice and asparagus. Cook until asparagus is almost done.
3. Add tomatoes and cook just until tender. Add cheese, remaining butter, parsley and salt/pepper.
4. Cook until cheese is melted and serve over pasta. Top with cheese and enjoy!

Asparagus Mushroom Browned Butter Alfredo

Pasta, Vegetables, Heavy Cream and Cheese…sounds like a great dinner to me.

As you can see, a great dinner it was. 

At first bite, I decided this was a recipe that I just had to share. While I've tried to start gearing the blog back to the sugary treats, I can't help but share some of my savory dishes. In fact, I may start doing it more. After all, this IS a food blog about MY culinary journey.

Anywho, back to this deeeelicious dish. I had a craving for some fresh vegetables and pasta which led to this recipe. As I was thinking of what to make I figured why not throw them in some alfredo sauce. I've made an Alfredo sauce before, but I thought it was a bit heavy and missing something. I searched around the net at various recipes. I found it hard to settle on just one or find any real inspiration from what I did find. So, that made me get off my toosh and get in the kitchen and create my own. 

While I was in the midst of creating this recipe there was a slight, or so I thought, mishap with my favorite ingredient...Butter. I LOVE butter. When you sauté with butter, you must watch it…I didn't. When I turned back to the stove (I was chopping veggies. Be sure to do this step before you start cooking. haha) the butter had brown, verging on quickly becoming burnt butter. Thank goodness I had ninja reflexes and saved the butter. It had browned just enough to add that extra layer of flavor to the final sauce. Lessons learned and a better dish from a little scare. 

This recipe is very simple and quick. I urge you to give it a try and leave comment on your own cooking experience. Here's the recipe...

Asparagus Mushroom Browned Butter Alfredo

makes 3 servings

Ingredients:

2 Tablespoons Olive Oil

1 medium onion, chopped

1 clove garlic

8 oz mushrooms, sliced

1 cup fresh asparagus, cut

1/4 cup butter

1 cup heavy cream

1 1/2 cups Parmesan, shredded

1/4 cup Applewood Smoke Gruyere cheese, shredded

2-3 teaspoons dry parsley (1/4 cup fresh)

salt and pepper to taste

8 oz dry pasta (I used Fiori)

Directions:

1. Bring a saucepan of water to a boil. Salt and add pasta. Cook until al dente. 

2. Heat oil and add onions. Cook until almost translucent, then add mushrooms and garlic. Cook until liquid from mushrooms is reduced. Add Asparagus and cook until asparagus is just tender.

3. In a medium saucepan cook butter until browned, then add cream. Bring to a simmer then add Parmesan. Cook until melted. Add the Gruyere and cook until melted. Add parsley, salt and pepper. 

4. Assemble; place pasta in a bowl, add a layer of vegetable, and top with sauce. Enjoy!

OH AND Breadsticks! I didn't alter the ingredients in the recipe I found here from Over The Big Moon. I did, however prepare mine in two different ways. I made one large loaf after a little kneading and cut it into strips. I then twisted each strip a little and placed them, spaced apart, in a pan. To add some flavor I melted butter with garlic and parsley. I then brush the mixture on the dough just before placing in the oven. With 10 minutes left to bake I sprinkled the breadsticks with shredded Parmesan. 

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"When baking, follow directions.  When cooking, go by your own taste."  -Laiko Bahrs