The flavors come from the veggies themselves, as well as from the addition of dried basil and a quarter cup of parmesan cheese which thickens the stock to create a light, creamy sauce that coats the noodles.Īngel hair might be a divisive pasta shape, but I like the way it wraps and tangles around the veggies, making them easy to scoop, slurp, and twist on to your fork. And I liked that I could skip or add veggies based on what I had in the fridge, and even use frozen veggies if I wanted. You’ll never feel rushed while making it. Given my fairly limited cooking skills back then, I liked (and still like!) the ease and steady pacing of the recipe. Divided up into five or six tupperware, it was the perfect grab-n-go meal. But when I knew I was about to be pulling a weekend of all-nighters and needed to be able to quickly grab leftovers from the fridge, this is one of the recipes I’d turn to. Like most college students, I didn’t cook often.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |