Mmmm. It's nice to enjoy a later dinner sometimes on a Saturday evening. I've been recovering from a cold, and haven't felt like cooking much lately as I have been eating very lightly. But this evening around 7pm I had a craving for pasta, and made a very lovely and simple dish.
I also enjoyed a nice bottle of white wine with the meal. An Ontario unoaked white wine called Naked Grape. Normally I am a Pino girl, but their Chardonnay hits the spot nicely, and goes well with the asparagus in the dish!
What You'll Need (2 sauce servings, cook pasta accordingly)
1 cup whole wheat fusili
1-1/2 cups tomato sauce
1/2 zucchini
1 carrot
8-10 pieces of asparagus cut into strips
2-5 cloves garlic
1 tsp oregano
1/2-1 tsp red chillies
1-1/2 cups tomato sauce
1/2 zucchini
1 carrot
8-10 pieces of asparagus cut into strips
2-5 cloves garlic
1 tsp oregano
1/2-1 tsp red chillies
1/2 tsp salt
black pepper to taste
Nutritional Yeast to garnish.
black pepper to taste
Nutritional Yeast to garnish.
How To:
Boil pasta.
In frying pan, add all of the ingredients and let simmer while pasta cooks, until carrots are soft and tender.
In frying pan, add all of the ingredients and let simmer while pasta cooks, until carrots are soft and tender.
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