Being that I will be leaving my humble Gainesville abode for spring break, the late night snack options in my apartment are pretty limited. With that being said, I whipped a pretty decent dish for a very late dinner during the series finale of Nip/Tuck.
What you will need:
- Pot
- Large Saucepan
- Large Spoon
- Peeler
- Cutting Board
Ingredients:
- Buitoni Angel Hair Pasta: Buitoni fresh pastas can be stored in the freezer, so I happened to have some handy. While I’ve raved about the superior taste of fresh pasta, it is not necessary. Substitute angel hair, linguini, shells, etc.
- 4 Large Carrots
- Tub of Mushrooms
- 2 Tbsp Fresh Basil, Chopped
- 3 1/2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Promise Fat Free Butter
- 2 Large Cloves Garlic, Minced
- Fresh Ground Salt and Pepper
- Goat Cheese: Goat cheese is usually sold in a packaged, plastic wrapped roll.
Instructions:
Peel the carrots. Chop them up. Place them in the saucepan over medium to high heat with 3 tbsp olive oil. Stir every couple minutes.
The carrots add a little sweetness and crunch to this dish.
Wash the mushrooms. Slice them.
Add water and 1/2 tbsp olive oil to the pot and bring to a vigorous boil.
Add the mushrooms, garlic, basil, and Promise to the pan. Continue to mix every couple of minutes. Add salt and pepper to taste, I was generous. The mixture is done when the carrots become soft (though, they should still retain some crunch).
Sautée until the carrots begin to soften.
When the water is boiling, add the pasta. Cook and drain.
Place a mound of pasta on the plate. Top with the carrots and mushrooms.
Use a fork or knife to make the goat cheese “sprinkle” over top.
Dinner is served!
Looks pretty gourmet for such a simple dish!
College Cook! 