Last Friday we had an impromptu dinner party in my apartment!...
I had decided to make dinner at home for myself and Taz (for a change!), and since both of my usually busy roommates ended up being home as well, we got to all enjoy a sit-down meal together. Since i was making an effort to have a clean, healthy meal, the main attraction was fresh, farmer's market purchased veggies. I made this really simple linguine dish with them (scroll to the end of the post for the recipe)...
I had planned on dinner for two, so just in case my Tri-Color Veggies over Linguine dish wasn't enough (it was, we had leftovers!), I also made English Muffin Pizzas...
Credit goes to my Dad for this one. This was one of his favorite quick dishes to make when we were growing up. (Even quicker than regular pizza pies, which I interpreted earlier this year - the recipes are here and here.)
I thought a recipe may not be necessary for this one, but since one of my roommates had never had an English Muffin Pizza before (she's a big fan now!), I feel as though I should share...
All you need:
Shredded Mozzarella Cheese
Jar of Pasta Sauce
Any Additional Toppings (I added some sliced Pepperoni)
Crushed Red Pepper Flakes
What to Do:
Heat oven to 350F, place english muffin halves on a lightly-greased cookie sheet (outer-muffin side down), top with sauce, cheese, and your topping of choice. Bake for 10-15 minutes. That's it! Top off with crushed rep pepper flakes, if you like. (You can also pop these in a toaster oven instead!)
Get the recipe for the main dish after the jump!...
Tri-Color Veggies Over Linguine
1 lb. of Whole Wheat Linguine
1 head of Garlic
1 large Red Pepper
1 large Green Pepper
1 large Green Zucchini
1 large Yellow Zucchini
1 large Beefsteak Tomato
1/4 cup chopped Parsley
Salt & Pepper
Grated or shredded Parmesan or Romano Cheese
- Wash all veggies
- Mince Garlic
- Chop Parsley (finely)
- Chop Peppers & Zucchini into thin slices
- Chop Tomatos into bite-size pieces
- Sauté garlic in olive oil in a large frying-pan or wok
- Add peppers & zucchini, toss with the garlic & olive oil. Add a little more oil and salt & pepper (and additional seasoning if you like). Sauté for about 3 to 4 minutes, add tomatoes & cook another minute or so. (My 5 minutes or less suggestion is for semi-crispy veggies.)
- Before you cook the veggies you can bring a large pot of water to boil. Once the water comes to a roiling boil, add the pound of pasta. (You can add a dash of oil so the linguine doesn't stick together.) Cook for your desired amount of time. (5 minutes for al denté)
- Drain the pasta, add to a large serving bowl, mix with a dash of olive oil and salt. Top with the sautéed veggies & chopped parsley. Serve with Parmesan or Romano cheese on the side.
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