Lately, I’ve been really inspired by this thing called carbs. Luckily, when they come accompanied by loads of wholesome goodness and veggies, you don’t have to serve ’em with a side order of guilt. Behold: Last week’s Meatless Monday’s (erm, two Thursday agos…) Pasta extravaganza at Bob & Su’s.
Su and I tossed together this simple pasta salad, while Bob eagerly eyed the prime rib defrosting on the counter. Luckily, by the end of this hearty feasty, all parties had lost interest in steak. Heck, all we could even manage for dessert was raspberries (okay, drizzled with balsamic. and chocolate. lots of chocolate-covered stuff).
As it turned out, the meal was completely vegan (also pictured: simple roasted squash, a beet-studded salad, and caramelized Brussels sprouts), but I don’t think anybody noticed.
1 box mini shells
1 can whole peeled tomatoes
1 bunch bok choi
1 red pepper, diced
1 onion, diced
Whatever vegetables you have and want to add
olive oil, lots of
salt and pepper, to taste
1. Add oil to hot pan and saute onion until brown.
2. Add peppers and bok choi to mixture.
3. Meanwhile, cook pasta according to directions on box.
4. Add canned tomatoes to pan’s mixture and continue simmering for fifteen minutes or so. Drizzle in more oil. And then probably some more.
5. Season as desired. Pour mixture over pasta and mix thoroughly.
*Note: You don’t have to use pasta shells for this recipe, but as Su wisely pointed out to me, the sauce clings nicely to the pliable shells, likely better than it would to ziti or spaghetti. If you’re lucky, some onion-y bits and tomato-y goodness will hide in the shells’ nooks for some of the tastiest bites.”