With the whole family of four home for the summer, I’m finding it difficult to do any writing, even a small blog entry. We are spending the summer enjoying swimming, sunshine, friends and family. So, after five days of visits away from home, we spent last evening at home, enjoying an impromptu dinner with my sister-in-law and her two children. My SIL brought a great chickpea salad, some tofu baked in a gluten-free teriyaki sauce and a green salad. I was in the mood for pasta primavera and I found just the right recipe at http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html.
|pasta primavera with kamut udon noodles|
The wealth of recipes on the Internet almost makes cookbooks obsolete. (I said almost—I have a genetic predisposition to the love of cookbooks.) The recipe calls for farfalle pasta and parmesan cheese, but my SIL requires wheat and dairy-free, so I made half with farfalle and parmesan and half with kamut noodles and vegan parmesan. The recipe asks you to bake all of the veggies first, and then add them to the pasta, so using two types of pasta was simple. We also had rapini sauteed in olive oil and garlic, because I am addicted to rapini. We followed it all up with some peanut butter chocolate chip cookies from Vegetarian Times magazine. You can find the recipe here: http://www.vegetariantimes.com/recipes/10706?section. I used spelt flour instead of white and margarine instead of shortening and they turned out to be delicious.
|all piled on - our finished meal|