Friday, March 30, 2012

Kitchen Cavatelli

veggie + pasta dinner

I make dinner based on whatever I can find in the fridge plus pasta.  No carb dieting in our house that's for sure.

I don't eat a ton of meat and there's only so much chicken we can eat so I like to go veggie more nights than not.

When in doubt: onions + (lots of) garlic + a fresh veggie + (fresh or dry) herbs + cheese + olive oil + salt + pepper. 

Keep it simple and your wallet and taste buds will thank you later.

This kitchen cavatelli can be made with just a handful of ingredients that you can stock up and leave in your fridge.

Learn how you can make my kitchen cavatelli after the jump!

veggie + pasta dinner ingredients

  • 2 small shallots  (or one big one or a small onion will work too) sliced
  • 1 head of garlic (Yes, a HEAD. OK? OK. Moving on)
  • 1 bunch of asparagus cut into small pieces
  • 1 carton of sweet grape tomatoes
  • 3 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/2 cup fresh mozzarella
  • 1 tablespoon fresh chives
  • 8 basil leaves julienned
  • 1 package frozen cavatelli

Make it:
  1. Add olive oil and shallots to a large deep skillet over medium heat. Season with salt and pepper.
  2. After shallots have softened add asparagus, garlic and chicken stock.  Season with salt and pepper. 
  3. Cook for five minutes and then reduce heat. (Add hot pepper flakes if you like heat).
  4. Bring a large pot of water to a boil.
  5. Salt the water and add the cavatelli, cook according to directions on package ( I cooked mine for about 5 minutes).
  6. Reserve some salty pasta water. Drain pasta when al dente and add directly to the skillet with the veggie mixture. Depending on how much liquid is left in your veggie mixture you may need to add some of the reserved water (about 1/2 cup)  and let the mixture cook all together for another 2 minutes.
  7. Turn the heat off and add mozzarella, basil and chives.
  8. Serve in bowls.

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