September 29, 2013

Tomato and Parsley Penne Pasta

As I've been penguining around my apartment kitchen, trying to feed myself tasty but still healthy meals, I have discovered several golden recipes from Pinterest. Unfortunately, many of them have expensive ingredients or take much too long, or even require things I never have laying around. So I have been experimenting, substituting this herb for that, potatoes for onions, etc. It's been fun, but the best part is the success at the end!

A recent success I will share with you today is this delicious Tomato and Parsley Penne pasta dish. The original recipe is here, but I have altered it so much it's really a whole new recipe.

The two biggest changes are that I substituted parsley for basil and onions for chicken. Fresh basil is impossible to find at the grocery... I don't know why. But because I'm not at home and cannot simply open the back door and pick all the basil I need, I had to use parsley. The other substitution is a bit harder to explain... For one, meat is expensive and I have no money. Two, one of my roomates is a vegetarian, so I try to make stuff I know she can eat. Three, I really hate preparing chicken. It's gross and just blehhh... So unless I have my boyfriend around to do all the chicken-handling, chances are my dishes are going to be chicken-free.

Alrighty, let's get cookin'.

You will need...
1 package of noodles (Penne is the best for this recipe but all I had today was Macaroni, so that's what is in the pictures)
Kosher salt and black pepper, to taste
2 Tbs. olive oil
1 onion, sliced
1 fresh tomato, diced
2 tsp. minced fresh garlic
4 Tbs. cold butter
1/2 cup chopped parsley
Mozzarrella cheese

1. Prepare pasta according to package instructions. A three quart pan should be fine for this, but if your pasta package is on the large side, you may want to use a stockpot. Later, once you have strained the pasta, put the pasta back in your pot.

While the pasta is cooking...

2. Saute your onions in the 2 Tbs. of olive oil. Let them saute on medium heat for 5-7 minutes. Salt and pepper them to taste.

You can chop your tomato and parsley while you wait.

3. Add the tomato and parsley. Let cook for 1-2 minutes.


4. Add 4 Tbs. butter and 2 tsp. garlic. The butter will melt and begin to form your garlic sauce. By now your pasta should be strained and back in the pot, ready to go.


5. Once butter is melted, pour your sauce into your pot of noodles. Give it a good stir with a wooden spoon and make sure it is mixed in evenly.

6. Add a few handfuls of Mozarella cheese. Mix it in so you have a delicious, cheesy pasta dish.


And there you have it! A fast, delicious veggie and pasta dish that takes only 15 minutes to prepare. It is also very budget friendly, and will please your vegetarian roomate :)


I do encourage you to take a look at the original recipe; the first time I made this I used chicken like the recipe calls for and it was DELICIOUS. I highly recommend it. Have a great rest of your week, y'all.

Love,
Lizzie

Love pasta dishes like Lizzie? Think she's a baby for not wanting to handle chicken? Think fresh basil is better than fresh parsley? Leave us a comment and we'll be sure to answer!