Vegetarian
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Whatever I had in the fridge pasta

When I moved to Houston last year my husband had to go to a remote location for work. I was all alone in a new where I had no friends or family. Cooking for one is tough, so this recipe is basically pasta for one.
 

What you’ll need: 🔪

  • 90gr of whole-grain spaghetti
  • sun-dried tomatoes
  • yellow zucchini (courgette for the Brits)
  • portobello mushrooms
  • garlic
  • salt, pepper, cayenne pepper, extra virgin olive oil
  • parmesan cheese
  • parsley

Method: 🍅
Pretty straightforward: boil the pasta with a pinch of salt. In a pan at medium heat add extra virgin olive oil and sautee the garlic with the cayenne pepper. Slice the mushrooms and tomatoes and add them in. Add a pinch of salt. Then add the zucchini. 

When the pasta is done, save a cup of the boiling water and put it aside. Add the spaghetti to the pan with the vegetables and mix a bit. When it’s all well combined, add the water and mix again. Add to a plate and top with parsley and parmesan. Best enjoyed with a glass of your favorite wine.  🍝🍷 

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