Pasta with Veggies
Lately I have been trying out new recipes for lunch each week, so this week I tried a vegetable and pasta recipe mix. I used brown rice angel hair pasta and my veggies were broccoli, red bell pepper, green onion, and tomato. I followed the recipe, even adding some freshly grated parmesan cheese on top.
Once finished, the result was just “meh.” Nothing spectacular, but also not bland or unappetizing. I made enough for 4 lunch sessions, so I will finish the left overs tomorrow, and I will not make this recipe again. Healthy and tasty pasta recipes seem to be challenging. I mean spaghetti with red sauce is always an easy option, but I am looking for variety. Any suggestions?
Some time two weeks ago I had all of these vegetables in my fridge and I said to myself, how about a veggie only dish, something asian. So I took stock of what I had, and I almost just threw some oil in a pan, threw in the veggies an ate them. Instead, I said to myself, check out Youtube, see what creative ways people are cooking their fresh veggies. I wanted something simple, tasty, easy and versatile (meaning it wouldn’t matter which veggies I used). After many videos, I decided to try this approach:
I did take a quick trip to the store for fresh ginger, otherwise I had everything else in my house. I used peanut oil as my base oil because I have it. I was very happy to have something to use my peanut oil for as I have had it for a year and only used it twice prior to this dish. In an attempt to come as close to the veggies used in the video, I used broccoli, carrots, yellow bell pepper, red cabbage, and onion. I didn’t add celery because I do not like the taste of cooked celery.
The first time I made this, I followed the video exactly, and I was surprised at how the veggies came out. They were the perfect consistency, not too hard and not too soft, yet flavorful. Who knew oil infused in ginger could produce such wonderful results! The second time (and yes I have made this two times so far), I added a couple of squirts of soy sauce to the finished product just to experiment with flavor. Next time, I plan to use oyster sauce and see what happens.
If you can’t tell by the review above, I LOVE this vegetable medley, and the only calories come from the oil (I’ll speak on why I do not care about calories in another post). Initially, I was concerned that this plate of veggies would not fill me up enough to be satisfied, and then once I finished prep I wasn’t sure that I could eat all of the veggies in front of me, but in the end, its a perfect dinner portion. Like I stated above, I plan to do this again, this weekend, and use oyster sauce, this dish takes no time to make, the prep is the most time consuming part, aside from prep it takes about 7 minutes total to make this dish.
The vegetables aren’t pulverized in this vegetable medley, so I consider this a seriously healthy and tasty dinner option.