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Sunday Recipe Series

This is my first Sunday Recipe Series.  I’ve been a vegetarian for around 25 yrs – yes, I haven’t eaten any meat (beef, chicken, fish, etc) in a long time.  I’m 58 yrs old and take no medications and am healthy, wealthy, and wise, except for a few aches and pains from running too hard when younger.  Now I just go slogging (slow jogging) –  I thought I made up that word, until I saw it written somewhere, but it was a slightly different meaning, so I technically made it up for my purposes.

So here’s my first recipe:

Roasted Vegetable Linguini with Torn Fresh Basil

                      2 cups mushrooms cut in half (I use baby portobellos, but any type will work)

                        1 bunch broccoli, cut into larger than bite size pieces

                        1 small onion, cut into 1″ pieces

                        1 red pepper, cut into 1″ pieces

                        2 cups grape tomatoes

                        2 cloves garlic minced

                        2-3 Tbs olive oil

                         1 tsp red pepper flakes

                          salt to taste

                         1 cup white wine (save extra for drinking:}

                         14-16 oz uncooked linguini (I use half white and half whole wheat)

                         1/2 cup torn basil leaves

1.  Preheat oven to 450 degrees F.  Toss together mushrooms, broccoli, onion, red pepper, tomatoes, and garlic in a large bowl with the olive oil and spread out on a  large cookie sheet.   Sprinkle with the red pepper flakes and some salt.  The vegetables will shrink almost half, so don’t worry if it looks like too much.  Roast 20 minutes, stirring a couple of times to prevent burning on bottom.

2.  Transfer vegetables back to the bowl, add wine to roasting pan and cook over two burners on the stove, scraping off the bits from the bottom of pan.  Wine will evaporate by about half.

3.  Meanwhile, prepare pasta according to package directions (cook 12-15 minutes in boiling water until al dente).  Drain pasta, add wine mixture and vegetables to the pasta pot.   Turn burner back on to heat everything through.  Stir in torn basil, salt and pepper if desired.

If you have any leftover roasted veggies, put them on a whole wheat baguette with some provolone cheese and red pepper hummus.  Yum!

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Uncooked veggies on tray

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Yummy Pasta Dish

Check back next Sunday for another vegetarian recipe, and please let me know your thoughts.

Luv from Karen

www.karenskellyphoto.com

karen@karenskellyphoto.com

About karenskellyphoto

Hello there! I'm a Certified Professional Photographer serving the entire Western Slope of Colorado, including Durango CO, Cortez CO, Silverton CO, Ouray CO, Telluride CO, Pagosa Springs CO, and Farmington NM. I love photographing the emotions during a family session or wedding; the love, hugs, kisses, tears, and laughs. Please view my website at www.karenskellyphoto.com, and read the "About" page for more information. Thanks for looking. Karen

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