I’m back ya’ll and I have my calendar of recipes all ready to go – at least until Friday!
Tonight I tried a dish based on the recipe for “Great Garlic Pasta” from 1001 Low-Fat Vegetarian Recipes. I love garlic (and hope the baby does too), so was really looking forward to this one.
6+ cloves of garlic, sliced in slivers or chopped
2 tsp. olive oil
1 cup frozen peas
2-4 tbsp. fresh parsley, chopped
2 tsp. dried rosemary, crushed (or fresh if you have it)
8 oz. orecchiette pasta
1/2 cup parmesan
1. Cook pasta.
2. Meanwhile, cook garlic in oil over low heat for about 10 minutes. Soften the garlic, but don’t brown.
3. Add peas, parsley and rosemary to garlic and cook for another 2-3 minutes.
4. Combine garlic mixture with cooked pasta and parmesan. Serve with some fresh parsley on top.
I really like the orecchiette pasta; it’s like eating soft little oyster shells. However, as I’ve noticed with most recipes in this book, the dish turned out very bland and would be better with more spice or even more of an alfredo type sauce. Overall, a good recipe base to build from. This dish gets a C, until further improvement.
Tomorrow: Black Bean Soup