A Tale of Two Pastas- Vegetarian Edition

Hey guys! It has been a while. I trust everyone had a happy Thanksgiving? It was nice and relaxing here. It was pretty much the same…1. Turkey- this year I did a breast…014
here is where you can find the recipe. Delicious! http://whatsgabycooking.com/roasted-turkey-breast/ 2. Alton Brown’s Green Bean Casserole http://altonbrown.com/best-ever-green-bean-casserole-recipe/ 3. Bacon and Mushroom Stuffing, cranberries,and some other ideas for next year http://www.nytimes.com/interactive/2013/11/12/dining/essential-thanksgiving.html?_r=0

Feeling like you need a break from all that comfort food? How about some lighter comfort food? Vegetarian Comfort Food in fact. Here are a couple I have made in the last few days trying to use up pasta and some leftover ingredients in my kitchen.


Pasta Aglio E Olio


1/2 box bow-tie pasta (usually spaghetti, but use what you have)
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
a bit of chopped fresh parsley
as much as you want of Parmesan Cheese, grated


Cook pasta according to package minus 1 minute, until it is al dente.
Strain and place in a large serving dish.
Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well. Add parsley on top and
Serve warm or at room temperature.


Antipasto Pasta

Ok, so this one is totally easy… I had some antipasto leftover from Thanksgiving… olives, artichokes, marinated mushrooms, roasted red peppers, garlic, marinated mozzarella balls, and feta all in olive oil. I added this to my remaining pasta and topped with more mozzarella. Perfection!

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