Tuesday, May 11, 2010

Recipe #17: Whole Wheat Pasta with Portobellos and Peppers

This, I think, is what people mean when they say they "cook" after work: seeing what's in the fridge, throwing it together, and hoping for the best.

I boiled some whole wheat penne. In a skillet, I sauteed garlic, bell peppers, and portobello mushrooms. When they were mostly cooked, I threw in some grape tomatoes I halved along and some fresh basil and oregano and cooked a bit longer. I put the veggies on top of pasta, added some shredded cheese, and voila! Dinner.

I think it could have used more flavor, and I wonder if adding some tomato paste would have made a difference. Also, I didn't add any oil because I always try to cut out fat if possible, and that was probably a mistake. I did add water partway through the cooking because things seemed to be sticking. I'm guessing that means that my vegetables finished cooking in a steamy way as opposed to a crispy way. They still tasted good.

I'm not terribly excited about this dish, but it was tasty and easy to do and able to be done quickly and with stuff I already had. I'm going to count it as a success and try to ramp up the flavor next time. Any opinions on how I could do that would be appreciated.

1 comment:

  1. Lovely! For what it's worth: Some chopped sun dried tomatoes packed in oil (I know you want to stay away from the fat, but honestly, the packed in oil ones are the best and chopped up in any dish add a lovely surprise), sliced black olives and maybe a few capers. That's what I'd suggest.