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| Asparagus with pasta sauce |
Tuesdays are Italian/spaghetti night at our house - and it's usually vegetarian. Tonight we are having pasta with a sauce made with onions, garlic, shredded carrots, shredded broccoli, and kidney beans with a side of roasted asparagus. And of course plenty of Parmesan cheese.
Start setting the table - I like the nice dishware
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| Starting dinner prep - dishes |
For the roasted asparagus:
1. Preheat oven to 400F and wash asparagus. Pat dry.
2. Slice off woody ends and chop into bite sized pieces.
3. Place on a sheet pan with a glug of olive oil, salt and pepper.
4. Roast in the oven for 40 minutes, stirring once or twice. Leave in the oven with the heat turned off, if you need time to prepare the other dishes.
5. When ready to serve, taste and re season. Add a bit of freshly shaved Parmesan cheese.
Fill a large covered pot with water for the pasta.
For the sauce:
1. Assemble ingredients.
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| Shredded cabbage, carrots, onion, garlic, pasta sauce, red kidney beans. |
2. I use a jarred sauce and make it my own with a few other ingredients, which are totally flexible - onion, garlic, shredded veggies, and canned beans. Heat olive oil in a sauce pan.
3. Saute veggies over medium-high heat until softened and starting to caramelize.
4. Add sauce and beans and simmer gently until needed. Add a bit of salt and pepper to taste.
5. When ready to serve, add a bit of Parmesan cheese.
For the smoothie:
1. In a large high-speed blender container, add
banana
can of pineapple
frozen strawberries
handful of raw baby spinach
and enough water to cover 3/4 of the mixture
Keep in the refrigerator until dinner time before blending.
Putting it all together:
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| Drain pasta and place in serving dish |
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| Blend smoothie and pour into serving glasses |
Hunt down some desert - I had a few bad strawberry-white chocolate muffins laying around, not too pretty but great with ice cream.
Sit down, take a pic of your plate, enjoy the family time!
Astrid
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