I kind of made this up as I went and you can do the same too! I needed something that was healthy, filling, quick to eat and easy to make. Don's been upstairs painting Rebecca's room all day long and I know he is going to come down any minute as hungry as can be. Somehow tossing a peanut butter and jelly sandwich in his direction and saying "here's dinner!" doesn't seem fair. (I'll do that tomorrow night!) I am eating a bowl right now and am quite pleased with the results. This would be a great dish to eat hot, warm or cold -- would be a great side dish to bring to a pot luck or have this summer while the burgers are sizzling on the grill!
1 box of any shape pasta (I used gremeli)
1 red pepper, seeded, halved
1 yellow pepper, seeded, halved
1 green pepper, seeded, halved
1 orange pepper, seeded, halved
3 fat slices of onion
1 cup of fresh basil, trimmed
4 cloves of garlic
1 container small mozzarella balls, marinated in olive oil and basil if possible, quartered
crushed red pepper to taste
sea salt to taste
pepper to taste
Cook pasta per directions on box
On a stove top griddle or grill place veggies face side down and cook until you see dark, visible grill marks. Turn over using tongs and repeat on the other side. As the vegetables cook you will see the grill marks and cook as long as you like til you achieve desired consistency. (I cooked the veggies until they were supple to the touch.)
While the pasta and vegetables are cooking julienne the basil and crush or mince the garlic. Place together in a bowl with a little bit of the sea salt. Add some of the oil from the marinated mozzerella balls. Mix well to incorporate all the flavors. Let sit. Quarter the mozzarella balls.
When the pasta is ready, drain and pour in to a large bowl. When the vegetables are all done cut them into small pieces, adding them into the pasta. When all the vegetables have been added add the cheese mix well and add some more sea salt to taste, followed by the pepper and crushed red pepper -- all to taste. To this add the basil and garlic mixture, mix well and serve immediately if desired.
1 box of any shape pasta (I used gremeli)
1 red pepper, seeded, halved
1 yellow pepper, seeded, halved
1 green pepper, seeded, halved
1 orange pepper, seeded, halved
3 fat slices of onion
1 cup of fresh basil, trimmed
4 cloves of garlic
1 container small mozzarella balls, marinated in olive oil and basil if possible, quartered
crushed red pepper to taste
sea salt to taste
pepper to taste
Cook pasta per directions on box
On a stove top griddle or grill place veggies face side down and cook until you see dark, visible grill marks. Turn over using tongs and repeat on the other side. As the vegetables cook you will see the grill marks and cook as long as you like til you achieve desired consistency. (I cooked the veggies until they were supple to the touch.)
While the pasta and vegetables are cooking julienne the basil and crush or mince the garlic. Place together in a bowl with a little bit of the sea salt. Add some of the oil from the marinated mozzerella balls. Mix well to incorporate all the flavors. Let sit. Quarter the mozzarella balls.
When the pasta is ready, drain and pour in to a large bowl. When the vegetables are all done cut them into small pieces, adding them into the pasta. When all the vegetables have been added add the cheese mix well and add some more sea salt to taste, followed by the pepper and crushed red pepper -- all to taste. To this add the basil and garlic mixture, mix well and serve immediately if desired.
Note: I had no squash, but next time I will grill two squashes, slice them and toss them in as well!
1 comment:
Oh YUM!!! Looks so light and refreshing but DEEELICIOUS!
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