Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size zero.
– Sophia Bush
We watch what we put in our mouth. Mostly. Usually. But there are times when we give into our cravings, and just run a little longer the next morning. With little Milee it’s one of her most favorite and convenient dinners. If by any chance you get to ask her what she would like to eat, pasta is her quickest reply.
Sadly, ironically, the cravings are more frequent than desired. Now you see, every week – is frequent. And even with the so-called whole grain and multigrain kinds available today I’m still a little weary, because I am not really sure of how much ‘whole grain’ is actually used to make the pasta. I guess my fears will rest only when I make the noodle at home…and that I don’t think I ever will! 🙂
Well, among the many different kinds available, each member of my mad family has his own particular favorite. Penne for the dad, spaghetti or angel hair for me, bow tie for Milee. No, I don’t spoil them by making their favorites each time. We take turns ;). So, this time, Farfalle or Bow tie it was!
I made mine a wee bit healthier, by eliminating the sauce, and sauteing with loads of veggies. Dried herbs like thyme and oregano were generously sprinkled and the cheese skipped.
Husband and Milee like the real deal, super creamy mixed sauce, along with a little bit of cheese! So yumm.
Milee pitched in with her with little hands, choosing the veggies, sprinkling herbs and salt – all the while chattering away incessantly. The babble only reduced when she sneaked in huge amount of boiled plain pasta into her mouth and soon when the cheese came out, the pasta was conveniently forgotten. Kids!
Thyme Veggie Farfalle – No Butter, No Cheese, No sauce
- 1 cup al dente boiled pasta, any kind.
- 1 cup assorted veggies, sliced length wise. I used zucchini, colored peppers and mushrooms
- 1 big onion, chopped roughly
- 3-4 cloves of garlic, minced
- 1 green chili-optional
- salt and pepper to taste
- red chili flakes – according to taste
- 1 tsp olive oil
- 1 tsp thyme, I used dried.
- 1 tsp oregano, dried
- Garnish – torn basil leaves
In a wok, heat oil. Saute onions, garlic and green chili. Once a little pink. Throw in the other veggies. Sprinkle salt and stir fry on high. After a couple of minutes, the veggies would be almost done, then add the pasta, along with thyme and oregano, pepper and red chili flakes. Toss.
Serve garnished with torn basil leaves.
Best enjoyed with a crusty crunchy slice of bread and some light soup.
Mixed Sauce Creamy Veggie Farfalle
- 1 cup al dente boiled pasta, any kind
- 1/2 cup veggies
- 3-4 tbsp pomodoro sauce
- 1/2 tbsp flour
- 1 cup milk
- salt pepper as per taste
- red chili flakes as per taste
- 2 tsp Italian seasoning or mixed dried herbs
- 1 tbsp butter or oil, I used butter
- Garnish – parmesan cheese or even cheddar would do
- Garnish – torn basil leaves
In a wok, heat butter/olive oil. Throw in the bowl of veggies. Saute till half cooked. Now add the flour. Let it coat all the veggies, if it seems less, throw in more. Now slowly mix in the milk and stir all the while, till it starts bubbling away. The sauce should start to thicken now. To this, add in some pomodoro sauce. Merge it well. Sprinkle all the herbs, salt, pepper and chili flakes. Now add in the pasta. Toss. Sprinkle cheese and torn basil leaves.
Serve hot with toasted bread!
Note: The idea of putting in the veggies first, then the flour and finally the milk – to make white sauce is fool proof. The sauce comes out creamy always. No knots. No frantic stirring or mixing required, that you would normally do while making white sauce.
Note: Heavy milk or milk with some cream would naturally result in a creamier(read: yummier) sauce.
It is really your call to garnish with the right amount of cheese. You will know best how much is too much, but then again, will you? 😉
If someone ever tells you that you put too much parmesan cheese on your pasta, stop talking to them.
You don’t need that kind of negativity in your life.