It’s that most lovely time of year! No, not Christmas… Lent! The time when I must forgo consuming meat on Fridays on top of not texting or celling in the car. I must admit that it’s really not that hard to do even in Cattle Ranching Texas- the most difficult part is simply remembering.
I considered this a culinary challenge! (It’s much easier to dine out on Fridays since you can get a wide array of fish or veggie options BUT for anyone who has ever gone to a seafood restaurant during Lent, you know better. THREE HOUR WAIT?!?! No thank you!) Time to go vegetarian? Just for a night… I ventured out of my comfort zone of creating something with fish and channeled my Italian roots!
Need:
Truffle oil
2 zucchini
1 carton mushrooms
.5 box pasta
Parmesan cheese
Pesto sauce
Sun-dried tomatoes
Hollyized Steps:
Wash and slice zucchini and mushrooms into thin slices.
Add veggies to the pot and add in two tablespoons of truffle oil. Cook on medium heat. Keep stirring so that all veggies get coated with the oil and do not burn- you can add more oil if it gets absorbed quickly.
Once the mushrooms are all browned, remove from the pot and transfer to a mixing bowl. Then use the pot to boil the pasta. (I only boil it for eight minutes since I LOVE my pasta al dente!)
Drain pasta, then combine veggies and pasta into the pot.
Add in three to five tablespoons of pesto sauce- you can make it (like I did with my new food processor!) or buy it made at the grocery store. Also, if you have sun-dried tomatoes, cut them into thirds and add into the pasta mix. Combine all well by mixing and sprinkle in some Parmesan cheese.
Serve on a fun plate (I chose a recycled palm leaf), top with some more Parmesan cheese and enjoy!
This turned out ABSOLUTELY amazing!!! Become a veggie?!? I might! (Well, at least on Fridays until Easter.)
vegimight
Ingredients
- Truffle oil
- 2 zucchini
- 1 carton mushrooms
- .5 box pasta
- Parmesan cheese
- Pesto sauce
- Sun-dried tomatoes
Hollyized Steps:
- Wash and slice zucchini and mushrooms into thin slices.
- Add veggies to the pot and add in two tablespoons of truffle oil. Cook on medium heat. Keep stirring so that all veggies get coated with the oil and do not burn- you can add more oil if it gets absorbed quickly.
- Once the mushrooms are all browned, remove from the pot and transfer to a mixing bowl. Then use the pot to boil the pasta. (I only boil it for eight minutes since I LOVE my pasta al dente!)
- Drain pasta, then combine veggies and pasta into the pot.
- Add in three to five tablespoons of pesto sauce- you can make it (like I did with my new food processor!) or buy it made at the grocery store. Also, if you have sun-dried tomatoes, cut them into thirds and add into the pasta mix. Combine all well by mixing and sprinkle in some Parmesan cheese.
- Serve on a fun plate (I chose a recycled palm leaf), top with some more Parmesan cheese and enjoy!
I am going to try this ~ it looks really delicious