One of the great things I've noticed about veggie cooking is the ease with which you can make substitutions. Of course I've had a lot of practice with subbing anyway, since Paul is allergic to tomatoes, but, I haven't followed a single veggie recipe to the "T", and haven't had a flop yet.
And all this is the preamble to my post - my first ever recipe post - inspired by my unbridled enthusiasm over tonight's dinner. If I'd have known in advance I was going to do this, I'd have snapped a photo of the dish before we chowed down. I had no idea how great it was going to be.
It all started with my friend Deb Wolf. She heard my Facebook plea for help and responded with an e-mail list of recipe links. This is the one that inspired me tonight: The Easiest Pasta Dish Ever. I looked it over and thought it sounded wonderful (especially since it called for a lot of spinach, and we have a giant bag I'm trying to use up), but, as usual, I didn't have all the ingredients. So, I changed it up to match what we did have around. The result was so unusual, and so great that I just had to share it with someone. Be warned, however, that the measurements listed are not exact.
1 package tortellini
1/2 sliced onion
1 carrot shredded with potato peeler
1 small package fresh baby spinach
1 heaping tbsp. minced garlic
1/4 cup olive oil
1/2 cup finely chopped walnuts
1/2 cup shredded parmesan cheese (not the powdered kind)
red wine vinegar or white wine (enough for a splash or two)
salt & pepper
- Bring a 2 quart pan about half full with water to a boil on the stove.
- Toss in sliced onions and carrots and allow them to cook as the water is heating.
- Once water, onions, and carrots are boiling – add tortellini and cook according to package instructions.
- While the pasta cooks, in a small sauce pan over medium heat saute the minced garlic and walnuts in the olive oil, stirring occasionally.
- Add a splash or two of the red wine vinegar or white wine
- Add salt and pepper to taste. (I probably added about a 1/4 tsp. of pepper and several shakes of salt.)
- Place fresh spinach in the bottom of your colander.
- Once pasta is cooked pour the contents of the pan over the spinach and drain off the water through the colander.
- After the water is drained place all of the ingredients back in the original cooking pan.