Sunday, May 11, 2008

Carb-loading for a cause

We have been really busy with work and yard work, so cooking has been sporadic. This past week I have made a cheese pizza with a spare dough I had in the freezer; shrimp tacos (yum!); and this winner from the local paper (Daily News Journal):
Whole-Wheat Penne with Artichoke-Red Pepper Sauce.
I made half the recipe and it was enough for 5 generous servings (the original recipe serves 6). We had a salad and garlic bread to go with. This was Friday night's dinner -- lots of carbs because I ran in my first 5k on Saturday morning! Yea for me!

Whole-Wheat Penne with Artichoke-Red Pepper Sauce (modified from original recipe)

two 14-oz. cans quartered artichoke hearts, rinsed and drained
12-oz. jar roasted red peppers, drained
2 Tbsp. EVOO
4 tsps. lemon juice
1 tsp. dried basil
1/8 tsp. salt
freshly ground black pepper, to taste
1 lb. whole-wheat penne or other small pasta
1/2 cup freshly grated Parmesan cheese (optional)


Cook pasta according to directions. Reserve some of the cooking liquid (maybe 1/2-3/4 cups).

While pasta cooks, combine artichoke hearts, red peppers, EVOO, lemon juice, basil, S & P in a food processor. Puree until smooth.

When pasta is done, drain then return to pot. Add the artichoke sauce and the reserved liquid. Stir and warm over low heat. Serve immediately topped with Parmesan cheese.


Update on the St. Patty's Day Fare (see post below)
The cake was amazing and there was very little left to bring home (even though we were late to the party and everyone had already eaten). So, the extra Guinness didn't seem to matter too much.

The "Irish Casserole" was really good. Perfect hearty fare for a cold crisp Irish night. I will definitely make it again next year!

1 comment:

pixiepine said...

This pasta recipe looks great. I'm going to give it a try with some homemade vegan parmesan :)