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Rodney · 05-06-2006, 04:02 PM

I like tossed pasta dishes in their manifold forms, and probably eat them three times a week. I keep around food that's good in tossed pasta but also good in sandwiches, omelettes, and other dishes, so that it can be of multiple use: tomatoes, avocados (yep) , peppers, olive oil, frozen spinach, onions parmesan and ricotta cheese (both good with eggs), a tub of storebought pesto (good in eggs, sandwiches, casseroles), turkey or chicken, olives, and so on.

So when I come home, I just boil some pasta, pick some things out of the frig and pantry and have at. It almost always turns out well. If you really want to make things easy, cook twice as much pasta as you need and store the rest overnight in the frig tossed with a little olive oil to keep it from sticking together.

Here are some variations with the above ingredients

Chopped avocado, chopped tomato, parmesan, chopped jalapeno (optional) and olive oil tossed with hot pasta. Salt and pepper. The avocado cooks slightly in the hot pasta and makes a sort of gravy. A little lemon juice is great, if you've got it.

Chopped tomato and onion with _more_ parmesan, tossed with pasta and olive oil. If you don't like strong onion, throw the chopped onion into the pasta water for the last 3-4 minutes to get mild onions and pasta with an oniony sweetness about it. You want to be decadent, throw a little butter in with the OO. You want to be more decadent, serve up a plate, cover it with some sliced white cheese (mozz, provolone, jack, whatever), and either broil it or nuke it briefly in the microwave. Instant spaghetti margherita, although I usually go with penne here.

Or, boil some fettucine, add some store-bought pesto (half a six-ounce tub will do for a pound of pasta), then add additional olive oil, salt, pepper, and parmesan to taste. As good as in any restaurant. If you have broccoli, frozen or otherwise, cook some flowerlets and add. Tastes great with the pesto.

I've got several more, but I'm stopped now. You can't eat pasta _every_ night, but three times a week for sure!

05-06-2006, 04:02 PM	#14 (permalink)
Rodney Observant Ruminant Location: Rich Wannabe Hippie Town	I like tossed pasta dishes in their manifold forms, and probably eat them three times a week. I keep around food that's good in tossed pasta but also good in sandwiches, omelettes, and other dishes, so that it can be of multiple use: tomatoes, avocados (yep) , peppers, olive oil, frozen spinach, onions parmesan and ricotta cheese (both good with eggs), a tub of storebought pesto (good in eggs, sandwiches, casseroles), turkey or chicken, olives, and so on. So when I come home, I just boil some pasta, pick some things out of the frig and pantry and have at. It almost always turns out well. If you really want to make things easy, cook twice as much pasta as you need and store the rest overnight in the frig tossed with a little olive oil to keep it from sticking together. Here are some variations with the above ingredients Chopped avocado, chopped tomato, parmesan, chopped jalapeno (optional) and olive oil tossed with hot pasta. Salt and pepper. The avocado cooks slightly in the hot pasta and makes a sort of gravy. A little lemon juice is great, if you've got it. Chopped tomato and onion with _more_ parmesan, tossed with pasta and olive oil. If you don't like strong onion, throw the chopped onion into the pasta water for the last 3-4 minutes to get mild onions and pasta with an oniony sweetness about it. You want to be decadent, throw a little butter in with the OO. You want to be more decadent, serve up a plate, cover it with some sliced white cheese (mozz, provolone, jack, whatever), and either broil it or nuke it briefly in the microwave. Instant spaghetti margherita, although I usually go with penne here. Or, boil some fettucine, add some store-bought pesto (half a six-ounce tub will do for a pound of pasta), then add additional olive oil, salt, pepper, and parmesan to taste. As good as in any restaurant. If you have broccoli, frozen or otherwise, cook some flowerlets and add. Tastes great with the pesto. I've got several more, but I'm stopped now. You can't eat pasta _every_ night, but three times a week for sure!