In my pantry today:
- 1 package Trader Joes® lemon-pepper papardelle
- 2 c fresh spinach
- 1/3 c olive oil
- 2-3 cloves garlic, sliced thin
- 1 tbsp fresh oregano, minced
- 1 tsp paprika
- 1/2 tsp turmeric
- Parmesan to top
Yum. And an easy “yum” at that. So easy that though I didn’t have time yesterday to write down the ingredients today they are still simple to keep emblazoned in the senses. If you haven’t cooked papardelle before, try it out and learn how it got its name from the Italian verb “pappare” (to gobble up).
Fry your garlic on ML until just the edges begin to turn golden, then remove the pan from heat and sprinkle on the seasonings. Let that sit while boiling papardelle to the perfect al dente and chopping spinach. When the pasta gets drained, turn off the burner. Mix spinach into the oil/garlic/ and move that pan back to the burner you just turned off (don’t turn it back on). Cover the pan for 1m, then uncover and stir until the spinach is wilted to your taste. Mix in the papardelle and ensure everything is properly coated. Sprinkle with Parmasean. Between the papardelle, spinach (and Parmesan), this vegetarian dish will have more protein – and visual interest – than eating a chicken breast. Of course that doesn’t mean you couldn’t add meat if you want, or skip the cheese for an easy vegan dish. 5 well-deserving spoons!
Posted in Uncategorized
Tagged Al dente, cooking, dinner, entree, garlic, gobble, lunch, oregano, papardelle, pappare, paprika, parpardelle, pasta, protein, recipe, Trader Joe's, turmeric, vegan, vegetarian
In my pantry today:
- 4 miniature eggplant, quartered
- 1 ripe-n-juicy orange
- 1 bag of Trader Joe’s lemon-pepper parpardelle
- 2tbsp balsamic vinegar
- olive oil
- garlic powder
I’ve never cooked eggplant before, and to kick off the nervousness associated with any first-time event… these eggplant are adorable. Because they’re tiny. Suddenly omigod, do these pajama pants make my butt look fat? But seriously, calm down now. Quarter the little fancies and put them in a covered casserole dish. Cut your orange and squeeze so that they are sufficiently soaked. Drizzle with 2tbsp of balsamic vinegar, sprinkle with garlic and salt then refrigerate for 2-4 hours. Put the aubergines in the oven at 350° for 45 minutes. Cook your pasta to package instructions and toss with a tsp or so olive oil. Salt the pasta to taste. Then serve your hot purple nuggets (really, they should be more of a yellowish) straightaway-from-the-oven atop the parpardelle. Drizzle with the remaining orange-balsamic marinade in which the aubergine cooked and top with crumbled feta.
The eggplants were gentle. And, in fact, quite tasty. The sugars in the orange juice and balsamic vinegar caramelized just enough around the peel and into the pulp. Also, I would like to note that I do not like the cut of the jib of the eggplant peel. Sure, it’s edible… but nothing should come out of the ground tasting angrily pickled.