Veggie Pasta Saute

All of you foodies may have been wondering why I haven’t been writing about food for a while.  That’s an easy question to answer, I simply haven’t been eating.  No, I take that back.  I’m occasionally eating the following: ice cream, bagels, oatmeal, and toast.  I realize that it’s incredibly sad and that I’ve been failing the food pyramid.  It’s just that after been green (check out post here), it’s taking me a while to bounce back.

So it might not be a surprise that when I finally started cooking that I opted for a giant bowl of comfort food.  It was delicious.


Take all the veggies that look good from the fridge.  I used fresh tomatoes, mushrooms, onions, and spinach.   Cut loosely and sauté in a pan with fresh garlic, olive oil, and maybe some butter.  Add loads of salt and pepper.  Cook down.

For fun, I added a nice dash of white wine and some Greek olives and chunks of feta cheese.  Taste for seasoning.   Spoon veggie mixture over pasta and apply fresh basil.  This is the secret! Do not even bother making this dish if you don’t have fresh basil. For good measure I added some parsley.  It needs to brightness.

Sprinkle of top with fresh parmesan and enjoy.

Now that you’ve read my lame little food blog you must check out a woman that really knows what she’s doing in the food department. Once my stomach gets better I just may start at the beginning of her blog and try to cook each and every dish…

The Back Road Journal

Check it out!

About julietruekingsley

Crazed writer living on the coast of Maine! Attempting to blog daily in fifteen minutes or less.
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One Response to Veggie Pasta Saute

  1. khsavage says:

    You ARE the woman who really knows what she’s doing. Thanks for telling me what I’m making for dinner!

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