Fresh Veg and Pasta

It is April 28th and although I am ready for some nice warm spring weather, Mother Nature must be having hot flashes and has decided to turn up the cold air. It is a chilly and crazy windy 59 degrees F here in Slatington, PA and I am facing the day with sweatpants, a sweatshirt and my fluffy winter socks to keep warm. (it is April and I refuse to turn the heat back on :o))

Since I was thinking about warm weather and satisfying food I've decided that tonight we will have what I call "pasta al fresco." Homemade pasta with sauteed fresh vegetables and the tomatoes that we canned last fall. It is a very versatile, easy and quick dinner. Quicker if you substitute boxed pasta for the fresh I have made.

Today's vegetables are red peppers, shallots, garlic and mushrooms. Had I thought to get zucchini or eggplant when I was at Produce Junction (the store we shop at for vegetables in the winter) on Monday we would be sauteing that too, but alas I didn't think about it.

Are you ready? Here we go.

Pasta al Fresco
1 lb. of your favorite pasta
2 red peppers, sliced thinly
3 shallots, sliced thinly
3 cloves garlic, smashed, not diced
8-10 of your favorite mushrooms, we're using baby bellas tonight
1 can whole tomatoes, do not drain (crushed, if you don't want to squeeze them into little bits)
3-4 tblsps. olive oil
1/2 white wine
4-5 fresh basil leaves, hand shredded or sliced thinly

Heat olive oil in a large heavy bottomed skillet on medium to high heat. Add garlic, shallots and peppers. Saute, stirring often, until shallots are transparent and peppers start to tenderize. Add mushrooms and saute till slightly browned. Stir in wine making sure to scrape up the yummy veggie bits. Cook till wine reduces by half (will not take long) and squeeze tomatoes into pan breaking into smaller pieces, add juice. Heat through until tomato liquid reduces a little. Stir basil in at the last minute, just prior to pouring over prepared pasta. Serve with freshly grated parmigiana reggiano or asiago cheese and garlic bread.

If you wanted to add a meat element to this it would be easy enough. Some grilled chicken served on top of the pasta would be yummy and you could also saute some loose sausage before adding the vegetables to the pan.

My friends Jean and Angelica are finally coming for dinner tomorrow night. We will be having my sister Diane's delicious slow roasted Beef Roast, Twice Baked Potatoes from the FoodPorn website (they rarely give recipes, just descriptions and lots of inspirational photos) and asparagus. I will also finally be making that Chocolate Espresso Martini Cake for dessert. Pictures will follow :O)

I'll post the final recipes for reading on Friday.

Hugs,
dina