Veggie Pasta with Marscapone Cheese Sauce

Digging through the cupboards, I concocted a very delicious dinner! Imagine mac & cheese, but grown up and somewhat healthy with the addition of vegetables.

First, cook some pasta. Then drain, rinse with cool water, and leave in the sink to use later.

In the hot pan (from the pasta- I don’t like to do dishes!), add some olive oil and swizzle it around to coat the bottom of the pan. Then add a couple spoonfuls of minced garlic, stirring constantly over the heat to prevent scorching the garlic. Add rosemary and whatever other herbs you like, stirring for a couple minutes.

Then add some veggies (medium finely chopped) and stir into the oil. You can really use any kind of veggie: I like yellow or Mexican grey squash, but broccoli in small bits would be good too.

To the veggies/garlic/oil mix, add some lemon juice and ¼ to ½ cup dry white wine (sauvingon blanc is good, my bottle cost $3.98), stir.

Close the lid and let the veggies steam/sauté, check frequently to check doneness. When the veggies are tender and soft-to-your-liking, add ¼ to 1/3 cup marscapone cheese (Italian cream cheese, a bit spendy, but worth it!). Stir this around to melt down the cheese. Gradually add ½ to ¾ cup grated cheese—I used what I had in the fridge—asiago and fontina, which melt nicely. This will get sticky and look like natto (the Japanese staple), but luckily it smells much better!

When the stuff in the pan is liquidy, add back in the rinsed noodles and stir. You probably want to add a little salt (approximately ½ tea (?)), ground black pepper, and a slight pinch of something hot like paprika or cayenne.

Heat until warm throughout, then serve!

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