The versatility of pasta dishes make them one of the easiest to make in the kitchen. While it is ideal to make the pasta from scratch but store bought pasta will do just fine.
This set has a healthy and an indulgent pasta variety. This is the result of putting the imagination to work on what to do with whatever ingredients were available. There was a half pack of penne in the cupboard and some skinless longganisa (a local sausage) that must be consumed soonest. This was for the indulgent fare. Having found an unused pack of spinach fetuccine in the cupboard, this went well with the vegetable mix for the healthy recipe.
Cooking is liberating because one can explore possibilities as the imagination allows. Sure there are hits and misses but even then, the lessons gained serve as a way to improve and get better at a chosen hobby.
HEALTHY Grilled Veggie Pasta:
Ingredients:
1 pack of fetuccine
1/2 clove garlic
1 onion
eggplant sliced into thin strips
carrots sliced into thin strips
cucumber sliced
olive oil
salt & pepper to taste
Boil pasta in water with oil and salt. Boil until al dente. Drain the liquid and pour cold water then drain. Set aside.
On a grilling pan, brush a dash of oil. Arrange the sliced vegetables and grill until both sides are brown. Sprinkle a dash of salt and pepper while grilling.
Add more oil towards the end of the grilling. Pour the grilled vegetables and all the excess oil into the pasta and mix. Season to taste
INDULGENT Longganisa Pasta:
Ingredients:
half a clove of garlic (finely chopped)
1 onion (finely chopped)
10 pcs skinless longganisa
salt & pepper to taste
a dash of oil
penne pasta
Boil penne pasta in water with oil and salt. Boil until al dente. Drain the liquid and pour cold water then drain. Set aside.
In a pan, saute onion and garlic in oil. Add the longganisa (peeled from the covering) and mix. Season to taste.
Pour longganisa mix into the pasta and serve.
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