Conference, wedding (not mine), and general travel finished–unless you count this weekend’s trip to Yorkshire–I am settling back into the routine in Edinburgh. Which involves cooking dinner.
About halfway through making a pasta dinner this evening–veggies in the pan, rotini in the pot–I realized that since I had been gone for several weeks (everyone knows that men don’t shop while women are gone) we had no pasta sauce in the cupboard. Improvisation to the rescue!
2 servings whole-grain pasta
1 zucchini (courgette, in UK-speak)
1 red bell pepper
2 tbsp olive oil
1-2 oz parmesan cheese, grated (not from a can)
1/4 c mozzerella cheese, grated
1/3 c plain greek yoghurt
1 tbsp lemon juice
Put water on to boil and cook pasta according to package instructions. (I measure it out into a pasta bowl; one bowl worth of dry pasta makes two bowls cooked.)
Meanwhile, cut pepper and zucchini into bite-sized chunks (the size you want to find in your pasta). Heat frying pan on medium. Add oil; heat for one minute, then add vegetables. Season to taste. The zucchini should turn a bit golden brown on the cut sides. If they start to blacken, turn down heat.
While those fry, grate your parmesan cheese.
Drain pasta when appropriately al dente for your taste (personally, I prefer them a little less firm al dente) and return to pan. Mix in parmesan, mozzerella, yoghurt and lemon juice. Add vegetables and mix again. Serve.
Serves 2 as a generous meal, 4-6 as side dish.