the important and the not-so-important, horribly conflated.

pasta primavera

In foodstuffs on July 16, 2009 at 7:59 pm

those who think ahead are rewarded: so the next time your carnivorous friends are doing a little saturday barbeque, and not wanting to inconvenience anybody, you bring your own veggie burgers… snatch a zucchini and asian eggplant, too—for a sunday pasta primavera. once they’re sufficiently blackened, throw ’em in foil and hide ’em away. then, the next day:

1) add crushed garlic, half a yellow onion (chopped coarsely), marjoram, oregano, and a glug of olive oil to a medium pan. simmer until the onions are a little browned and almost cooked through.

2) add one red tomato and a handful of yellow baby tomatoes to the mix and cook until their skins begin falling off.

3) take out those grilled veggies. slice and dice the eggplant into 1/4 inch cubes, and grate the zucchini. add to the pan with salt and pepper (to taste).

4) add just enough pre-cooked pasta for the sauce and veg to evenly coat it. lower the heat. fresh basil. lots of it. wash and chop and add it a few minutes before serving.



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