What’s for dinner: Fresh Veg with red sauce

It's been a while since I've written anything here, but this evening's meal has me inspired to share, due to both it's lip smacking goodness and it's brilliant ease of preparation. Added delight: It's healthy. Yes it's true - I cooked something without bacon. A rare event, indeed. I'm sure you're hungry, so let's get started.
YUM!

YUM!

The bill of goods:
  • 1 qt. jar of your favorite organic red sauce. Mine was roasted garlic & onion.
  • 1 handful of fresh baby asparagus. remove the bottom inch & halve.
  • 1 handful of fresh basil leaves, washed and minced into 1/4" ribbons
  • 1 handful of broccoli, chopped into whatever size bits you desire
  • 2 small zucchini, halved and chopped lengthwise, about the size of a typical french fry.
  • 1 pack of udon or 8 oz of whatever other pasta you prefer
  • fresh shredded mozzarella cheese to suit your cheese loving needs
  • salt & pepper to your preference
For hardware - your favorite knife, a pot that all the above can fit into comfortably and a lid to cover it. This one is fast and easy. Chop all your veg and pile it into the pot, pour the red sauce on top, give it all a stir to coat and simmer, lid on for 5-10 minutes, stirring occasionally to let everything come up to a nice warm temperature. check your veg often, pull it off when the asparagus are just slightly tender, but still give a good crunch. mix in your noodles (udon is ready to go, but if you're using some other pasta, prepare it separately while the veg is on.) and cover, let everything sit for a few minutes. Once it's all warm, scoop up a heaping helping into a bowl, top generously with the mozzarella and season to suit your desires. I let the cheese warm up and get a little melty myself, then it's go time. One of the faster meals I've made this week and absolutely deeeee-lightful. Enjoy! -///
A consummate nerd, yet still plays well with others.

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