Carb fest, waiting to be consumed
Yesterday, I completed my first-ever half marathon. It was tons of fun, and I finished with a respectable time, even though I didn't really train [shame on me, I know]. Now, I'm motivated to train properly for some upcoming races. I think that carb-loading the week before the race definitely helped my performance.
My improvised pasta aglio e olio included grape tomatoes, mushrooms and a drained box of frozen spinach
It's so easy to improvise pasta, especially with summer-friendly aglio e olio- (garlic and oil, pronounced "all-oh-lee-oh") based sauces. I mean, what vegetable doesn't taste good with garlic and olive oil? All you need to do slowly infuse about 6-8 T best-quality olive oil with tons of garlic slices; I use at least 7 or 8 cloves. "Slowly" is the operative word; you don't want to burn the garlic but you don't want to undercook it, either. Be patient: give the garlic enough time to really get to know the oil. [Hint: if it's cooking too quickly, remove from the heat and quickly sprinkle on some salt to draw out the water.] If you want to add hot pepper flakes, do it now. Then, simply add your veggies and cook until you have a sauce. Keep stirring over medium heat, and if it seems dry, add a tiny bit of water from the pasta water. When the sauce tastes right and the veggies are cooked, it's done. Add fresh herbs at the very end,just before serving.
Below, I've list aglio e olio friendly spring and summer veggies. Be sure to mix and match; it's a great way to use up all the veggies from your CSA share:
- Tomatoes [including grape and cherry]
- Spinach [Fresh or drained, frozen]
- Broccoli, broccoli rabe and cauliflower [Pre-cook first; frozen also works]
- Kale
- Zucchini/yellow squash
- Fava beans
- Leeks/onions
- Artichoke hearts
- Mushrooms
- Asparagus
- Red peppers [I am not crazy about green peppers in pasta, but try them, if they float your boat]
Let me know how it turns out!
Labels:
Recipes: Main Courses
