Sunday, February 8, 2009

Veggie Pasta, from Mel

1 head cauliflower, broken into bite sized pieces
2 medium zucchini, cubed
1 small-to-medium sweet onion, sliced or diced or whatever suits you
1 lb meat of choice: we like ground turkey or turkey Italian sausage or the like
thick pasta, such as linguine or fettuccine
roughly 1/2 cup parm. reg. grated or shaved
approx. 2-3 tablespoons fresh basil, chopped
salt, pepper, and garlic to taste
2-4 tbsp olive oil, butter, or margarine (fat, basically)

Lightly steam cauliflower in a large fry pan. Add some fat and the zucchini, onions, and seasonings to taste. Saute until nearly done, and then crank the heat. Let the cauliflower (and everything else) get ever so slightly golden brown. Sometimes this takes a while. Remove from heat and set aside in a bowl.

Start a pot of water for the pasta.

Add the meat of choice to the fry pan with a little more fat. Cook until done, breaking into bite sized pieces. It's good to leave it in kinda big chunks. (Nickel or quarter sized.) Boil pasta according to package directions.

Add veggies to the meat. Stir in pasta, parm, and basil. Eat.

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