Thursday, November 19, 2009

Penne with Broccoli, Mushrooms and Wilted Spinach

Recipe #29:

I can't give you the recipe exactly because I got it from the above book that my grandmother gave me years ago. In mine, the recipe is on page 147 in the Vegetarian section. You should buy a copy. Then, when you read it for yourself, you'll see that the recipe really does say "wilted" spinach in it.

Overall impression before having tasted it? Meh, not so sure about this one. I don't have anything against vegetarian recipes; I'm just not sure if this one will have much flavour. I guess I'm used to pasta recipes having a proper sauce. Maybe I should spend more time in Italy, hmmm....

I dabbled a bit with this recipe. I ended up using whole wheat (omega 3, if it matters) rotini instead of penne because I didn't have enough penne and none of my other pasta choices on hand had the same cooking time as penne to make up the difference. I also didn't have crushed red pepper flakes. What am I, a pizzeria? I used about 3/4 of a 1/2 teaspoon of paprika instead. They're both red and I don't get to use paprika often and I have a lot of it. That's my excuse and I'm sticking to it. No red onion in my version. I hesitated in the onion dept. at the grocery, but in the end, I used half of a small regular onion. I cried less this time. Grated lemon zest turned into dig-the-nearly-dead-dried-up-skinless-lemon-out-of-the-fridge-and-squeeze-the-juice-into-the-half-teaspoon. I also spontaneously added a wee bit of squeeze-tube cilantro and squeeze-tube basil, along with a shake-shake-shake of dried Italian seasoning. Having just tasted the dinner, you might want even more seasoning as I found it a bit bland.

Well, dinner was certainly healthy and filling if it didn't quite make my tastebuds explode. As someone more famous than I once said, "Two out of three ain't bad".

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