Pasta and more pasta

Two weeks ago I stated that I was going to post at least one healthy food recipe every week.  Well, I missed posting last week, but I have pictures!!!  Additionally, I cooked Monday night.  Both dishes were pasta-based, cheap, quick & easy to make =  PERFECT FOR ME!  Both dishes are from my new fave cookbook: College Vegetarian Cooking

Last week I made a pesto pasta.


Ingredients
1 bunch of fresh basil
2 cups grape tomatoes
1/4 cup grated parmesean
2 tablespoons EVOO
2 cloves garlic
8 oz bowtie pasta
salt & pepper to taste

Took me about 30 minutes and I was ready to eat!  This dish was not my favorite, only because I don't really like tomatoes.  Well, I don't like uncooked tomatoes...I think I just don't like the texture of the inner tomato.  I'm sure anyone who likes grape tomatoes would LOVE THIS DISH!  I prepared the dish because I have this idea that I can change my palette to get myself to like certain vegetables that I never liked before.  I am making progress...now, I can stand to eat tomatoes on certain types of sandwiches (like a pesto/goat cheese/spinach melt - YUM!)  Ok, enough about my dislike for tomatoes...on to the next...

This week I made a coconut pepper pasta. The original recipe was made to serve 2, so I doubled what I thought I should to make it stretch a little longer.


Ingredients
1 red pepper
1 yellow pepper
2 carrots
1 onion
3 cloves garlic
2 cups coconut milk
2 teaspoons curry
8 oz egg/rice noodles
Juice of one lime
Cilantro

This took about an hour to cook since I had to cut all the veggies into thin slices.  I'm not a fast chopper and I cut my finger (lol but OUCH!).  This dish is really good, the flavors are unique, but they blend well.  As always, if you want the step-by-step, email me!

5 comments:

  1. jhenny53September 1, 2010 at 4:55 PM

    Your top recipe looks great. I make a version of this all the time, but in addition I add sauteed spinach, onions, and sometimes (frozen & pre- chopped)red/green/ yellow peppers from Trader Joe's. Trader Joe's also makes a great black bean sauce that spices up veggie dishes.

    ReplyDelete
  2. Chic TherapySeptember 1, 2010 at 7:48 PM

    looks Yummy!!!

    ReplyDelete
  3. LibbySeptember 1, 2010 at 11:33 PM

    Thanks for sharing these. Actually your tomato comment is kinda of funny to me because...it sounded like something I would have said. I don't know if I have texture "issues" but I've found that it isn't that I *don't* like tomatoes, it's just that I prefer meatier ones. Who knew? lol

    I recently made this tomato basil mozzarella sandwich though and it was so delicious. I followed the sauce recommends from "cookiequeen". Here's the link: http://allrecipes.com/Recipe/Basil-Tomato-and-Mozzarella-Sandwich/Detail.aspx?prop31=2

    ReplyDelete
  4. MoniqueSeptember 2, 2010 at 11:11 AM

    Thanks!

    @ Libby - I thought I was the only one with my strange palette-relationship with tomatoes. Glad to know I'm not alone! Also, I think I'm going to buy a basil plant and plan to make pesto every week. It goes well on so many things (bread, pasta) - it can be a great go-to dish for me!

    ReplyDelete
  5. Dee O.September 3, 2010 at 5:53 PM

    These look so good, I'm going to have to try both :) I've been trying to start a healthier living initiative for myself and these look good! I'll probably just substitute the egg noodles with wheat noodles, hopefully that won't mess up the taste!!

    feel free to check out my blog:
    www.THATGOODGOODBLOG.blogspot.com

    ReplyDelete

Subscribe to: Post Comments (Atom)