I was there by myself, so how did my poor husband survive? What did he eat? Did I make him buy dinner every single night, or, Heaven forbid, COOK?
Trying to be a conscientious wife, I decided to make him something he could have for a few nights while I was gone. Pasta is always a good choice as this is a man who never met a starch he didn't like. The key was to make him pasta that would also get some vegetables in his body.
The blogs have been very inspiring lately. This is the time of year we all want to hole up with comfort food, including things like pasta. However, we all care about our health. Spring will be here eventually and we have to shed these layers of heavy clothes, so we don't want to shove too many calories down our gobs either. It's important that we balance comfort with things that are good for us and not too high calories.
I decided to answer this dilemma with a simple, but satisfying pasta dish. In the spring and summer, pasta primavera is a wonderful way to use fresh vegetables with pasta. All you have to do is lightly saute them to bring out their fresh flavor and add them to your pasta. In the winter, vegetables aren't so fresh and they need a little more intense cooking to really make them tasty, so I came up with my own Pasta Al'Inverno. In my recipe, you roast the vegetables so you get the full flavor and toss them with pasta and garlic infused oil.
This is one of those great no-recipe recipes. Roast some quartered mushrooms and cherry tomatoes that have been brushed with oil and sprinkled with salt at 400 degrees until soft.Along side of that, roast some asparagus and halved peppers until soft . Do the salt and oil thing to them first as well.
Heat some olive oil gently with a few garlic clove halves. You just want to make a nice infusion.
I got to eat this the night before I left, and Kevin had plenty of leftovers for the next few nights. I didn't have to worry about him going hungry, and I knew he was eating his vegetables.