Last night was the end of a long week full of odd eating times, so on my way home from work I stopped to pick up a couple of bottles of wine: merlot to drink/cook with this week and strawberry wine to celebrate our wedding anniversary next weekend. I had planned on making Joelen’s buttermilk pork chops initially, but I wasn’t in the mood to work that hard for dinner last night.
Not that I actually got around to fixing dinner until around 10 or so, but when I did, pasta with lots of veggies sounded like the best option. I had a bunch of produce that I needed to use before it went bad. The results I think I’m going to call spaghetti alla yum because I think it’s a bit beyond a marinara. And because I want to. 😀
For the sauce I used an assortment of fresh veggies and a bit of store-bought sauce since I didn’t have any tomato paste or sauce. You could also leave out the sauce altogether and just have a pasta primavera-type dish. I happen to like a saucy sauce, so I added the store-bought.
Heat pan and add olive oil. When oil is hot, add the vegetables that will take the longest to cook, as well as a dose of red wine. In this case, that was the green and red peppers, followed by the zucchini and tomatoes. I sauteed all of the vegetables with salt, pepper, red pepper flakes and Italian seasoning while my spaghetti cooked, finally adding the mushrooms and prepared sauce. When the spaghetti was about ready, I tossed in the spinach leaves and allowed them to wilt.
Then I drained the pasta and tossed it into the pan to finish cooking and to soak up the tasty, saucy goodness. Once that was done, I dished the whole kit and caboodle up to enjoy with a glass of the red wine (Fox Brook merlot, not bad for drinking either).
I don’t intend to eat that late again anytime soon, though. I ended up staying up until almost four in the morning! But spaghetti alla yum was worth it.