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Veggies and Pasta set in Gorgonzola
The idea is to have a plate full of a fifty-fifty noodles and veggies mix, per person you'll need
80 gr. noodles -no spaghetti- preferably whole-grain
150 gr. of different raw vegetables of different colours
(the noodles will grow and the veggies will shrink)
50 gr. gorgonzola or other soft cheese that melts well
garlic, leek, onion, parsley, dill, sun-dried tomato, whole chili pepper, or whatever of the above you have
preferably no salt (gorgonzola has more than enough)
Chop the veggies and onion in pieces as big as the noodles. Cut away the hard parts of the parsley and dill and chop the leaves. While the unsalted water for the noodles is boiling in one corner, use a non-stick frying pan to warm up garlic and leek in a shot of oliveoil. Then add the vegetables starting with those that need longer to cook and stir over medium fire. You can throw in some dried tomatoes for flavour. Add condiments of your choice like paprika, pepper and a chilie if you like. No need to add salt.
By now the water should be boiling so throw in the pasta. You have about 5 mins to give your stressed husband a neck rub and hug and kiss your kids. Now back to the kitchen. Fish out the chili shot if you want. Cut the gorgonzola in cubes. Just before you drain the noodles, turn off the heat and throw the gorgonzola in the pan with the veggies and stir well so it melts. Drain noodles and mix with the veggetable and gorgonzola mix. Sprinkle with parsley and dill.