Monday, May 2, 2011

Sauteed Veggies with Angel Hair Pasta

I feel like I haven't posted here in FOREVER! I haven't been very imaginative with cooking the past few months, but I'm hoping to be more inspired with the coming of warmer weather! Today I made a delightful vegan dish that had a light, delicate flavor and was nicely filling. Also not difficult to make, which is always a plus!

  • 1 glove garlic, diced
  • Pinch of ginger
  • Pinch of chili pepper
  • 1/4 onion, chopped (or more, if desired)
  • 3 celery stalks, chopped
  • 7-10 mushrooms, chopped
  • 1 small yellow squash, diced
  • 3 Tbsp olive oil (or more, if desired)
  • 3 Tbsp balsamic vinegar (or more, if desired)
  • 1 lime
  • Salt, to taste
  • Angel hair pasta

  • Heat the olive oil in a skillet. Add onion and garlic to the warm oil and cook 5-7 minutes.
  • Add the squash, celery, mushrooms, ginger, chili pepper and balsamic.
  • Cut the lime in half and squeeze the juice into the skillet. Add salt as desired.
  • Put a pot of water on to boil for the pasta.
  • Saute vegetables on medium until they are soft.
  • Cook 1/2 package of pasta according to instructions, then drain.
  • When the pasta is drained, toss it in the vegetables to coat the noodles in the sauce.
  • Serve warm.
This serves two.

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