Today let’s talk about cheese. What is there to say about cheese besides the fact that it is great?
When I was younger, I tried to give myself the nickname Chedder. It never really stuck, so instead I used it into a code name for myself when I wrote stories (a whole ‘nother childhood thing there). When I started typing my stories up, I realized I saw a lot of those red squiggly spell check lines, and I came to a sad realization that I was (am) not a good speller. Apparently Chedder is spelled Cheddar.
But that revelation did not shake my fundamental believe that any cheese is great, no matter how you spell it.
Now let’s talk about pasta. Another wonderful food, right? This month’s Improv Challenge had us combine these two wonderful ingredients: pasta and cheese. Given my (un)official nickname, I knew I had to create a cheese dish to impress. It’s really hard to mess up any dish with pasta and cheese, but this Giardinara pasta was especially good for a quick dinner.
First pasta. It’s chewy, tender, and wonderful. Here I used macaroni noodles because I’ve loved macaroni noodles since I ate the old-school blue box mac and cheese as a kid. Second some veggies sauteed in buttah (yes, wonderful). Salt them up good. Then mix in some cheese and stir it up until it gets melty and delicious. And voila: a wonderful dinner.
Pasta and cheese. It makes the world go round. It makes young babies smile. It make people want to love and hug each other. Basically, pasta and cheese are magical. Fact.
Another idea: put your pasta dish in a bakeable pan. Top with lots of cheese and broil until melted with golden brown spots. Genius.
Adapted from Cooking Light
8 ounces elbow noodles
2 tablespoons butter, divided
2 1/2 cups chopped asparagus
4 carrots, chopped
2 1/2 cup chopped mushrooms
1 small onion, sliced
Salt and pepper
1 teaspoon fennel seeds
2 teaspoons dried thyme
1/2-1 teaspoon crushed red pepper
1/4 cup capers
3-4 tablespoons red wine vinegar
Cubed mozzarella or grated Parmesan
Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions. Drain and set aside.
Heat a large skillet over high heat. Add 1 tablespoon butter, asparagus and carrots. Cook until browned, 3-4 minutes. Stir in mushrooms and onions. Cook until tender, 4-6 minutes. Season with salt and pepper.
Stir in remaining 1 tablespoon olive oil, fennel seeds, dried thyme, crushed red pepper, capers, red wine vinegar, and cooked pasta. Bring liquid to a boil and cook until mostly absorbed, 3-4 minutes. Remove from pan and stir in mozzarella or Parmesan if desired.
Serves 3-4 as a main dished, 4-6 as a side dish.
Thanks to Frugal Antics of a Harried Homemaker for hosting this challenge! Make sure to check out what everyone else made.