Monday, September 19, 2011

Farm-Fresh Aglio e Olio

10 minutes, or no more than 15 minutes - that's all you need, and...P-L-A-N-N-I-N-G.

Do the veg. prep. on a Sunday evening night, wrap them up properly, store in the fridge; come Monday, 10 minutes and you get this.

10 minutes to steam (and cook) the envelope of vegetables and simultaneously cook the pasta in another pot.

Parchment steamed vegetables - Way to go! No doubt, this has been my regular go-to cooking method for vegetables since early this year. Why haven't I done (or discover this) earlier? Beats me.

Zucchini, Bell Peppers Capellini (Angel Hair) Aglio e Olio

Ingredients: zucchini, carrots, red bell peppers all to be thinly sliced to matchsticks; handful of tree oyster mushrooms (Note: Chosen as no additional slicing required. Brown or white beech mushroom should work too); 2-3 cloves of garlic, finely minced; handfuls of cilantro, finely chopped, drizzle of extra virgin olive oil; 2 tbsps water (Note1: (more) liquid to "moisten up" my pasta when dressed) ; salt and ground white pepper to taste; cooked pasta

Directions: Add the vegetables, garlic, cilantro, olive oil, water into the parchment paper, toss well to combine, and seal the parchment into an envelope (Note2: Base for my Aglio e Olio "dressing", so called). Steam veggies for 8-10 mins, at the same time, cook the pasta. When pasta is cooked, drain and set aside in serving bowls. After the vegetables are cooked - unwrap then pinch of sea salt and pepper to taste. Pour all the vegetables (together with the liquid) into the pasta, toss to combine thoroughly.

It is really that easy and in no way less tasty. The dish completed with a balance of textures and fresh light flavors.

Try the other Parchment-Cooking recipes that include Steamed fresh fava beans, Salmon en Papillote, Steamed arugula.

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