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.

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Pasta Aglio E Olio

INGREDIENTS

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

DIRECTIONS

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.

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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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