Vous au moins, vous ne risquez pas d’être un légume, puisque même un artichaut a du coeur (at least you’ll never be a vegetable — even artichokes have hearts).
From Tessa Kiros’ “Falling Cloudberries”:
#60 Risotto with Artichokes & Italian Sausage – Page 294
Modifications: I used less ingredients to make it enough risotto for two instead of for four, used warm white wine as well as vegetable broth, and added sliced zucchini.
Verdict: Everything about it was warm, creamy and tasty with the lyrical flavours of thyme, parmesan, vegetable broth and riesling – but I would love to learn how to successfully cook artichokes (interesting first experience cooking them)!
In other news, I finished reading “Notwithstanding” this morning – a smooth, sweet blend of essential truth and creative fiction. I like.
Little by little, one travels far.
~ J R R Tolkien
I ate this for breakfast today, and named it Affirmation Pasta because this name floated firmly into my head and I can think of no alternative.
Hope you are all having a glorious Monday!
2 cloves garlic
1/2 zucchini, thinly sliced on the diagonal
1/4 cup frozen baby peas
3 shakes of the fusilli carton (or enough pasta for you)
a pinch of dried mint
a sprig of fresh basil
Heat a saucepan of water over medium-high heat, and add in a few teaspoons of salt. Bring the water to a rolling boil, then add in enough pasta for you.
Meanwhile, smash, peel and chop the garlic cloves and prepare your vegetables. Dribble some olive oil in a small skillet, set it over medium-low heat and swirl the pan around to spread the oil around the base. When the oil is sufficiently warmed, add in the garlic – watch it sizzle. Once you can smell the garlic, add in the zucchini slices and saute them for 2-3 minutes. Add in a pinch of dried mint, rubbing them between your fingers as you go. Finally, add in the frozen baby peas, and cook for 2 minutes. Stir occasionally so nothing burns!
When the pasta is cooked al dente, drain it and put it on a plate. Pour the vegetables on top, then add the parmesan and torn basil leaves. Add a sprinkle of salt and black pepper… serve immediately.
Posted in All, Impromptu, Pasta, Recipes included, Vegetables & salads
Tagged basil, comfort food, food, fusilli, parmesan, Pasta, vegetable pasta, zucchini