Here's another recipe to get rid of any veggies in your refrigerator that are about to go bad. Pasta Primavera.
What You Need:
Pasta (I'm a fan of stringy flat pastas. Angel Hair, Spaghetti, Vermicelli, Tagliatelle. Something about tubed pastas pisses me off. They never seem be cooked enough for me).
Veggies (Tomatoes, Spinach, Broccoli, Mushrooms, Asparagus, Arugula, Peppers - whatever you have on hand).
Garlic (2-3 cloves, minced usually does the trick)
Chicken or Vegetable Stock about 1/4 cup
1/2 cup of grated Parmesan Cheese
Olive Oil (a few tablespoons)
Salt & Pepper
Here's What To Do:
Cook your pasta according to package instructions (using a good amount of salt in the water to flavor your pasta). Chop your veggies into uniform pieces. Don't have a huge tree of broccoli next to a slither of a mushroom because obviously your mushroom will cook first and may even be in overcooked mode while the broccoli is just starting to get tender. Make everything about the same size. If you're using something that takes a little longer to cook, like asparagus or broccoli, steam these items until JUST slightly cooked. If you cook it until it turns that ugly army green (no offense army green. I love you as a color...I just don't want to eat you as a color), you've defeated the whole point of eating veggies....because you've just cooked out all of the good vitamins and nutrients...you idiot!! I kid...but seriously, just until they become that beautiful vibrant green...then take them out.
Next, get a saute pan on medium heat and add olive oil. When the oil is hot, add in your veggies, leaving out the garlic and the leafy veggies that just need to be wilted. Salt and Pepper your veggies now. When your veggies are just tender, or soggy as all get up, if that's how you like em, add in your garlic and your leafy veggies, your spinach or arugula. Once the spinach starts to wilt, add in your chicken broth. Cook for about 1-2 minutes. Add pasta to the pan with the veggies...mix everyone around together so everyone gets to party in the sauce. Put it in a pasta bowl, top with Parmesan cheese and add a drizzle or two of olive oil and maybe some more pepper and maybe even some parsley if you're feeling really adventurous!
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