Rushing home from work and the sun has finally poked out from the hanging grey clouds we had around all day. All I can think about is getting out into the trails for a run. If I get home quick, then I can get out for a run and then make something. Inevitably, when you’re in a rush, something in the universe gets you to slow down. In this case it was traffic. Lots of traffic. For no apparent reason, the traffic slows and comes to a dead halt and I sit. I sit for over half an hour before miraculously the traffic begins to break up and move again. Needless to say, I get home later than hoped and now I am in a rush to make food, and get out into the trails.
I decided to make a very quick and easy rice pasta with some stir fried veggies and baked asparagus. When I say quick and easy, it is just that.
I use rice pasta, because we have Celiac’s in the family and we have eaten it for so many years. I like the brown rice pasta but there is a bit of a trick to it. Cook for about 8 minutes. The danger is overcooking is that it is rice, as it will get mushy if overcooked. You can use whatever type of pasta you desire though.
I cook the pasta, rinse it and set it aside.
Really, you can use whatever veggies are available to you. Early summer and the local veggies are coming on in full force here. I love heirloom carrots and colourful peppers and zucchini.
In a large sautee pan, heat it up on medium heat. Add 2 Tablespoons of oil and heat.
1 clove of garlic minced
4 heirloom carrots, peeled and sliced
half a pepper, whatever colour you desire or have.
half of a zucchini. I used a yellow one , but the green works just as well.
4 green onion
4-5 large basil leaves, chop them up and throw them into the pan.
Heat the veggies up in a pan on medium heat until the zucchini and the carrots are softer.
Stir a few times to make sure it doesn’t burn.
Add in one can of diced tomatoes. Salt, pepper to taste.
Stir in the pasta, making sure to coat the pasta completely with the veggies and tomatoes. Continue to heat on a lower setting to ensure it is warmed throughout.
Once the pasta is warmed, I add in a handful of mixed greens. You can use whatever green you have in the house. I had baby kale and some spinach. Toss into the pasta just until it wilts slightly.
I also baked some fresh local asparagus while the pasta was cooking. Just toss with some olive oil, pepper and salt and bake at 350F for about 10-12 minutes. You can add chopped asparagus to your veggies mix in the pan if you like or enjoy it in spears on the side.