I love the warmer months just simply for the fresh produce selections in all the markets.   Pan roasted vegetables with a hint of spicy, tossed with lightly salted, lemony noodles makes a great side dish idea.

1 red onion, sliced thin
4 lg garlic cloves, chopped
10 baby carrots, rough chopped
2 cup broccoli florets
1 portobello mushroom, sliced thin or rough chopped
2 cups baby spinach
1 lemon, juice only
1 tbsp olive oil
1 tsp spicy brown mustard
1/8 cup top shelf tequila
salt and pepper to taste.
1/2 lb spiral noodles.

Boil noodles as directed adding salt and juice from one lemon into the water.
Preheat large skillet with olive oil and throw in sliced onions and garlic.  Saute until just slightly translucent.  Add in the carrots and portobello mushrooms.  Stirring constantly until the onions, carrots, garlic and  mushrooms caramelize slightly then throw in the broccoli florets.  Add 1/3 cup pasta water to pan, cover and let simmer for about 10 minutes. Remove lid then add mustard and tequila, stir until broccoli becomes tender.  Toss in spinach, salt and pepper and hot, drained spiral noodles to pan.  Stir quickly, then cover and allow to simmer on low for about 5-10 minutes more.


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