In delight at the success of this blog so far [snh snh] I've been cooking up a storm. This is the result of a pasta craving and a zucchini in the fridge. I'd say use what you have in the fridge, but I reccomend atleast some peppers, green beans and zucchini.
Serves: 2 and a bit
Cooking time: 30 min
6 cloves garlic
1 medium onion, chopped fine
1 medium red bell pepper*
1/2 cup green french beans *
1 medium zucchini*
4 tbs tomato sauce [not ketchup]
1 tbs dried basil
1/2 tsp dried oregano
4 tbs milk [cream actually but I shudder at the thought]
1/2 cup white wine [optional]
1/4 grated edam cheese [substitute as you wish, it's what I had in the fridge]
2 tsp oil
salt to taste
as much cooked pasta as you like
Heat the oil in a heavy bottomed pot, I'm told the one I used is called a Peking Wok. Add garlic and toss. Add onions and when they are transluscent, add remaining vegetables. Add spices and stir fry for about 5 min. Add tomato paste and wine. Stir for 5 min, add milk. It might split. Don't worry. Add salt and allow it to cook for 10 min or till vegetbles are done. Turn off the heat and add drained pasta. stir in the cheese while still hot and serve.
*Try and cut the veggies to match the pasta, I used fettucini so they were [fancy cooking word alert] julienned.