Sometimes you just want to relax on the weekend and have a non fussy meal that you can have on your couch. The theme I went with on this Sunday night dinner was Easy Healthy Italian. I made a cold platter with a small assortment of what you would call “Antipasti.” I threw a couple slices of salami on the plate along with some sliced Spinach Fritatta and a soft Italian cheese. A few drizzles of a rich olive oil over your selection and a few turns of fresh cracked black pepper and you’ve got one plate down. I paired the selection with a few slices of multi-grained baguette and a small bowl of Cherry Preserves. The Cherry Preserves go lovely with the soft Italian cheese. The cherry preserve is sweet and tart which goes extremely well with the mild creamy cheese.
And to go with my cold platter, I made a whole wheat fusilli pasta with a medley of fresh roasted vegetables. This is a great way to eat all your veggies in one meal. When you throw a bunch of vegetables together and cook it down you are able to pack a lot more into one meal.
Kat’s Whole Wheat Fusilli with Vegetarian Ragu
Ingredients: Serves 2
1 whole zucchini, sliced thinly
4 vine ripened tomatoes, diced
1 whole pepper (red, green or yellow) diced
½ red onion diced
2 cups chopped baby Chinese Brocolli (great substitute for Rapini or brocollini since its texture is similar but the flavor is a little less bitter)
½ cup chopped garlic chives
2 tablespoon minced garlic or 2 teaspoon garlic powder
1 tablespoon Italian seasoning (oregano, basil, thyme, parsley etc)
2 tablespoon chopped black olives
2 tablespoon chopped marinated almonds
3 tablespoon chopped sundried tomatoes
½ cup dry white wine
1.5 cup dried whole wheat fusilli pasta
Salt and pepper
• Heat a large of pot of water to a rolling boil. Season your water with a nice amount of salt. Toss in your pasta and cook until al dente.
• In a separate pan, heat some olive oil to high and throw in your garlic onions for a couple seconds or until fragrant.
• Now add all your vegetables in the pan and cook on high heat making sure to move your vegetables around in the pan so you don’t burn one side of the vegetables.
• After stir frying your vegetables in the pan for 2 minutes, add your wine and the rest of all your seasonings and ingredients. Let everything cook down until all the vegetables are soft. You want the vegetables to be almost cooked down into a stew like consistency. Add your salt and pepper for taste
• You’re basically making a vegetable ragu minus the meat and the béchamel.
• Drain your pasta and toss in your pan with all the vegetables
• Toss your pasta in the pan and cover the pasta in the vegetable ragu and do this on high heat.
• Now throw in a few spoonfuls of grated Parmigiano reggiano and toss your pasta in the pan a bit before plating.
• After plating pasta, top with a few more pinches of cheese. Serve along with all your antipasti.
Serve everything together so you can just curl up on your couch, enjoy the show and not worry about getting up to make many dishes. This is an informal setup for dinner so feel free to eat the pasta and antipasti however you like and in whatever order you like. Crack open a nice bottle of wine and you’ve got your Sunday night dinner taken care. Sigh… now that sounds like a lovely evening doesn’t it?