So what’s in the fridge and hiding in the kitchen cabinets? That’s what I have to do when I get home way past the planning time and there are no leftovers to re-engineer. Today was exactly that kind of dinner time moment. So let the adventure begin:
A box of BARILLA PLUS Rotini (Multigrain Pasta)
I found FRESH Broccolini that should be used right away – so let’s just drizzle VOO with garlic (that mix I keep handy) 300F for 5 min. If it’s too crunchy-raw-for you, then leave it in the oven till you’re ready to use.
Some (if you like them, use ’em all that you find) little PLUM type TOMATOES that I picket at our local ORGANIC farm, where I have a little plot that I bought for the growing season and Chelsea planted what I like the most. CUT the TOMATOES up in chunks as you like – I did a big dice.
I also picked BASIL that I sliced up.
Warm up the OO & garlic mix at MED in the pan, making sure it get GOLDEN but not burned, add tomatoes & after 2 min the cooked and cut up BROCCOLINI and the BASIL last and sprinkle liberally with BLACK PEPPER and a little bit of SALT
In the fridge, I found a box of (Sogel) Fresh Cooked MUSSELS w/ Garlic Butter from COSTCO (Optional of course). Vegans go to next step please. For the rest, pour out TOMATO MIX & put in a casserole with a cover. Use same pan to warm up the MUSSELS – cut bag open & pour in – Please DON’T EVER cook food that comes in a bag in the bag. Take it out and warm it up instead.
Shredded Parmesan (either real & you grated it on the biggest round hole) OR VEGGIE Grated Parmesan Flavor Cheese Alternative – I use it alot. Sprinkle on top after you serve, as you like.
MOLTO BENNE, ENJOY.
