it was 70 degrees this past thursday, and 30 with 5 inches of snow today with another 6 to come overnight. yup. thats minnesota for ya. i’m resigning to hibernating with a box of wine and a deck of cards, and will hopefully sneak out to the coop in the morning. and, as long as i’m hibernating, i may as well try to whip up something truly special tomorrow for you mofo-ers out there. maybe some dessert!? tonights dinner was nothing fancy, just some random veggies, beans, the last of a box of wine and some pasta, but theres something so comforting about pasta; its happiness in a bowl, and given the blizzard we’re sitting in, i want all the happiness i can get! this is a pretty basic dish, so feel free to add or subtract things. adding the bullion to the pasta water is pretty important since the only other flavors added will be the wine, and the crushed red pepper, but the nice return will be the subtle sweetness each flavor gets.
saturday night pasta dance party
3/4 pound whole wheat fusilli
1 red onion, thickly sliced
8 oz cremini mushrooms, quartered
1 carrot, halved and sliced
2 cloves garlic
1 c chickpeas
1 zucchini, halved and sliced
14 oz can tomatoes
1 c green beans, 1 inch pieces
1/2 c white wine
1 tsp crushed red pepper
1/2 c pasta cooking water mixed with 1/2 tsp bullion
start a large pot of salted water to boil. in a large sauce pan, heat 2-3 tbs olive oil over medium heat and add the onions. when they start to sizzle, cover the pan and let soften for five minutes. add the mushrooms and cook until soft. add the wine, garlic, carrots, crushed red pepper, and the green beans. turn the heat to high, and let the wine reduce until almost a glaze-about 5-8 minutes. (add the pasta to the water when it comes to a boil, and save 1/2 c of the water when you drain it) now add the zucchini, chickpeas and the tomatoes and 1/4 c of the pasta water. simmer until the vegetables are tender, and toss with the pasta.