Lunch Recipe from my garden…..lets call it Garden Fresh Pasta
So I made this recipe one day for lunch when I having an ick kind of day. I headed out to the garden to see what I had ready to go. Tomatoes, basil, onions……
So I boiled up a single serving of whole wheat pasta, just al dente, and after draining, plopped into a bowl and drizzled with some EVOO and sprinkled with S&P.
I then chopped up some fresh Roma tomatoes, gave some basil a quick Chiffonade*, and finely diced up some red onion. Dumping all the beautiful fresh veggies on top of the pasta I have it a quick toss. Then, because everything is better with a bit of Parmigiano-Reggiano cheese, I grated a bit on top, the end result…….mmmmmmm Delish!
So I made this recipe one day for lunch when I having an ick kind of day. I headed out to the garden to see what I had ready to go. Tomatoes, basil, onions……
So I boiled up a single serving of whole wheat pasta, just al dente, and after draining, plopped into a bowl and drizzled with some EVOO and sprinkled with S&P.
I then chopped up some fresh Roma tomatoes, gave some basil a quick Chiffonade*, and finely diced up some red onion. Dumping all the beautiful fresh veggies on top of the pasta I have it a quick toss. Then, because everything is better with a bit of Parmigiano-Reggiano cheese, I grated a bit on top, the end result…….mmmmmmm Delish!
*Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
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