Tuesday, January 13, 2009

Pasta Invierno

This is why I love Blue Lemon.
This pasta is the kind of thing that (pre-Blue Lemon) I would have made, never written down, devoured, then never remembered to make again. And now it will live on in the eternal blogosphere, reminding me to make it again because it was sooo tasty!

The name, Pasta Invierno, is a really lame play on Pasta Primavera (invierno since it's winter). Thanks to modern refrigeration we still have vegetables in the winter, and since my fridge was guarding one red pepper, a bunch of parsley, and a bundle of baby asparagus, that's what went into my dinner. There's also about five cloves of garlic, a few sundried tomatoes, and some rather pretty pinto beans in there.

Magically delicious. I'm definitely going to make this one again!

1/2 package spaghetti (I used brown rice pasta which is delicious!)
Olive Oil
1 red pepper, sliced
5 cloves garlic, sliced
Handful fresh baby asparagus, sliced
1/2 t. red pepper flakes
4 sundried tomatoes, sliced
1/2 cup pinto beans
1/2 cup parsley, chopped (a lot!)

Boil salted water for the pasta.
While the pasta is cooking, saute everything except the parsley in olive oil until the red pepper and asparagus turn into brightly colored versions of their former selves, but are still crunchy.
Turn off the heat and add the parsley and salt.
I used almost a whole bunch of parsley, like it's another vegetable.
When the pasta is al dente toss it with the vegetables.

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