You can’t beat a pasta dish when you need to toss together a quick dinner. Most dried pastas can be ready to eat in less than 10 minutes, and fresh pasta takes only about 3 minutes.
While the pasta cooks, you can multitask as you prepare the other ingredients. The pasta cooking water can double as your kitchen helper.
Here are a few tips:
• Cook the vegetables with the pasta, adding them during the last 2 minutes. This saves time and energy. It also cooks the vegetables just the way I like them — crisp-tender. Add them sooner if you like them on the softer side.
• Make sure the vegetables are cut uniformly for even cooking. Any vegetables will do — asparagus, broccoli, cauliflower, green beans, even spinach.
• Before you drain the pasta, take a glass measuring cup or large coffee mug and scoop out some of the cooking water. You can use it to thin out the sauce if needed or to moisten the pasta.
The most time-consuming part of this recipe is prepping the herbs. You can use any variety, just make sure they’re fresh. Keep in mind, too, that sage and rosemary are fairly strong and can easily overpower a dish.
When preparing fresh herbs, gently rinse them under cool water, but don’t soak them. Dry them well with paper towels before chopping. It’s best to chop them just before you add them to the recipe.
Finally, grate the Parmesan fresh. This pumps up the flavor, and you will use less of the pricey cheese.
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