2016.12.26 Bell Pepper, Carrot, Celery, Parmesan, Onion, Pasta Cicatelli

2016.12.26 Bell Pepper, Carrot, Celery, Parmesan, Onion, Pasta Cicatelli


Shopping Cart (Products are suggestions, substitute per need\want):


1 package Bella Italia, cicatelli molisani
1 jar White Oak, Tuscan vegetable sauce
1 each Bell pepper, yellow, green, red
1 bulb Onion, white
1 bunch Carrot
1 bunch Celery

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground
Parsley, flakes
Oregano, flakes
Sage, flakes
For Your Heart, vegan Parmesan shreds

Measurement/Preparation:
Bring all ingredients to room temperature

Large pot with water, heat to boiling.
Large skillet with olive oil, heat to medium.
Dice each of the vegetables to the quantity of each desired.

Cooking:

Saute vegetables in skillet until tender.
Add Tuscan vegetable to skillet with vegetables, reduce to simmer.
Cook pasta per instructions, I found 16-20 minutes best for el dente.
Drain pasta and return to pot.
To pasta add desired amounts of olive oil, parsley, oregano and sage, then toss/mix.

Plating:

Pasta to each plate or bowl.
Top pasta with skillet sauce.
Sprinkle with Parmesan





Wine:
Trader Joe's organic Grower's Reserve Zinfandel Paso Robles 2015

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