Friday, November 17, 2006

I have a couple of recipes I use during the holidays or any time of year when things get hectic. This pasta recipe is yummy, easy, and you can vary it.

Cook pasta for as many people as you're feeding. In the last few minutes of cooking the pasta add a bag of frozen vegetables, bring back to a boil, and cook three or four minutes. The veggies will still have some crunch but won't be raw.

Drain pasta and veggies

Add oil or butter

Add chopped fresh herbs

Add one chopped fresh vegetable

Add grated cheese

Add nuts

Toss. Serve immediately

Italian version
Add frozen chopped spinach to the pasta, add olive oil, chopped basil, chopped tomatoes, parmesean cheese, and pesto nuts (or almonds)

Old England
Add frozen peas, add walnut oil, blue cheese, chopped parsely, chopped carrots and walnuts

Add frozen string beans, add olive oil, add chopped rosemary, chopped olives, feta cheese, and shelled sunflower seeds. If you want to go all out garnish with cherry tomatoes.

Add mixed vegetables, butter, chopped thyme, chopped scallions, cheddar cheese, garnish with crumbled bacon instead of nuts.


Co-author of The Making of a Bestseller: Success Stories From Authors and the Editors, Agents and Booksellers Behind Them.

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