A nice, light lunch. When I told Chris over the phone what I was making for lunch, he sounded doubtful and even if he didn't say it, he wondered why we were having vegetarian food. But after finishing his portion, Chris even licked off the pan a bit. He always does that, though.
What I made serves two or one very hungry fella (I should have made more). This comes together quickly, making it ideal for lunch or as a side to dinner.
Ingredients:
- Napa cabbage, about 6 leaves, cut into crosswise strips
- Clove of minced garlic
- A dash of extra virgin olive oil
- 1/4 cup white wine
- 1/4 cup sun-dried tomatoes in olive oil
- 4-5 ounces angel hair pasta, plus 1/4 reserved pasta water
- Pat of butter
- 1/8-1/4 cup parmesan cheese
- 1 tablespoon parsley
- Salt and pepper to taste
Put a pot of water on boil and cook your pasta according to package directions.
Sweat cabbage and garlic in extra virgin olive oil until slightly softened on medium heat. Add white wine and reduce until liquid is nearly gone. Stir in sun-dried tomatoes with some of the oil from the jar and add the angel hair. If it seems dry, add the pasta water. Add pat of butter (I didn't say this was super healthy) and use tongs to incorporate. Do the same with parmesan and parsley. Adjust seasoning. I used Lawry's. Don't judge.
Devour.
No comments:
Post a Comment