I am, what I call, a "one-pot/pan person". In other words, lets just
throw everything in there and see how it comes out. This is something I
do with uncooked vegetables left over from other recipes. The best and
most efficient way for cooking this mix is by using a wok.
Cook whatever type of pasta is your favorite.
Over medium high heat cover the bottom of wok with a generous layer of extra virgin olive oil, and to your liking, shred in fresh basil leaves, rosemary sprigs, thyme, green onion(s), minced garlic, salt (I prefer using ½ tsp of green pesto instead), freshly ground black pepper, and chunks of fresh tomatoes, any kind and color. Toss and heat through but make sure your tomatoes are not overcooked. Add cooked pasta, gently toss while giving the pasta and vegetables one more short heating through over high heat and serve hot. Depending on your preference, you might want to sprinkle cheese over the top.
This is a quick meal and the ingredients can be added as the various herbs and vegetables cook and absorb their distinctive flavors. Sometime I will use left over cooked potatoes, meats and vegetables (any kind of vegetable – carrots, cauliflower, etc., but make sure you use vegetables with ‘strong’ tastes or your mixture will come out to taste rather bland). I still use olive oil, however just enough to cover the bottom of the pan.
Please visit our Olive Oil home page with this link
Why is olive oil so good and yet so healthy at the same time?
We're used to having to choose between the two. For example, when we're presented with food that tastes like cardboard but we're told is full of organic, unsweetened fiber. ;-)
Well, olive oil is mostly composed of mono unsaturated
fatty acids. These acids can help lower the risk of heart disease by lowering cholesterol levels. They can
also help normalize blood clotting and be beneficial to blood sugar control (re: diabetes). Olive oil is rich as well in antioxidants and in vitamin E, which are believed to play a role in cancer prevention.
So, enjoy olive oil in its many uses, mainly culinary ... and remember that the secret is to add olive oil to other quality ingredients (e.g. tomatoes, feta, arugula, bocconcini, etc) to end up with absolutely delicious and healthy food!
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