I love pasta...

[Marla]

who has some great recipes for me to try? :licklips:

[AnnW]

Like what? Sauces? Lasagna?

[RCT]

Starch city Potatoes and Pasta


serves 4 normal humans (2 not so normal)

2 large potatoes peeled and cut into 1/4 inch cubes (You pick the type - I use Russet)

10 Sun dried tomatoes (I use the kind in a bag "dried" and I do not reconstitute them. This adds texture to this dish.)

2 cups of low sodium veggie stock

1/2 cup of scallions

1/4 cup of broad leaf parsley

2 cloves of garlic minced

1 small onion chopped

1/4 cup prepared PESTO sauce ( I use Contadina Pesto and basil)

1/4 cup KALAMATA olives coarsely chopped

12 ounces of you favorite pasta (I do this dish with good old spaghetti)

1/2 tablespoon Olive oil ( you pick)

1/2 teaspoon cracked pepper

(The source of this recipe comes from: New Vegetarian Cuisine cookbook. The recipe is called Spaghetti Nicoise page 256. I changed and added a few things to make it my own - hey this is America - right? Anyway - if you get sick after making my version you can always check out the source material - good Luck!)

OK- here we go! First get your water boiling for your pasta because your going to be serving this great stuff as soon as the pasta is done. While the water is on it's way, get all your ingredients chopped and ready. If I can make a suggestion; get yourself a good no stick pan. I use a nonstick wok type (10 inch) - Works great. You can use a traditional wok if you want but the nonstick is key to doing the classy dish quick. I can get this dish done before the pasta is ready to drain. Not to worry, If you run over, drain you pasta to get rid of all that water you find at the bottom of your spaghetti bowl I HATE THAT!.

Take 1/2 table spoon of good olive oil and put into you pan. Heat the oil for a few second then add:

potatoes, onions, scallions, cracked pepper, . Sauté until potatoes are JUST tender-Do Not completely cook. about 10 minutes - keep stirring baby!. Next, incorporate the parsley and garlic - cook for 2 minutes.Don't burn the garlic.

Next, add your 2 cups of veggies stock and sundried tomatoes. Lower heat and simmer until potatoes are tender and liquid is reduced to 1/2 volume (about 10 minutes) when the potatoes are the way you like them and not hard as a rock, turn off the heat and incorporate the pesto and olives. Let set for 3 minutes while you pour your drinks. Serve up your spaghetti and ladle this starchy goodness all over your partner (I mean pasta).

You can use your hands to eat this dish - I use my feet - ENJOY! - It's nice!

[Marla]

I'd like to see that :lol: (eating with your feet)


MMMMMM :licklips: it sounds yummy. Two of my favourite foods...potatoes and pasta!!

Thanks