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🦋 Quick tasty dinner

(Made up on the spur of the moment this evening and worth remembering. It takes about 15 minutes including prep time.) A vegetarian pasta dish (vegan even, if you omit the grated cheese at serving time); for those who prefer it with meat, lamb or veal would probably go nicely in place of the beans.

Rigatoni and yellow and red

1. Heat salted water for the pasta.
2. Prep: chop a small yellow onion, a yellow bell pepper, some carrots and a yellow summer squash into bite-size pieces. (The carrot pieces should be smaller.)
3. When the water is nearly at a boil, heat a skillet over a medium flame. Add about a Tbsp of olive oil. When hot enough that the onions will sizzle a bit, add the onions and some salt and stir around.
4. Add the pasta, preferably penne or rigatoni (or wagon wheels or shells would be good, too), and a little bit of olive oil to the boiling water. Return to a boil and lower heat.
5. As the onions start to cook, add the carrots and some turmeric and some oregano. Keep stirring occasionally. Add the bell pepper and the squash and a little more salt.
6. Heat a little bit of water in a saucepan over a low flame. Drain and rinse a can of canellini or kidney beans and add to the saucepan with a splash of soy sauce. (I used kidney beans, which were the "red" -- the dish would perhaps not be as visually interesting with cannellini but I expect it would taste very nice. Broccoli would also add some nice visual/textural diversity.)
7. Everything should basically be ready at about the same time, 10 minutes or so after you returned the noodles to a boil. I served the noodles and vegetables in one bowl and the beans on the side because of certain family members who are not partial to beans; or they could all be mixed together. Tasty with grated asiago cheese and red wine.

posted evening of Saturday, November 5th, 2011
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