From a list of simple ingredients comes a delicious dish -- appropriate for main course or side pasta dish.
Penzey's One, October 2008
1 lbs dried pasta (I used spaghetti)
1/4 c olive oil
2 cloves garlic, minced
2 red bell peppers, sliced (or mushroom or zucchini)
6 oz chevre
1/4 c basil, chopped
Parmesan cheese, grated
Boil water. In a large skillet, heat olive oil over medium heat. Add garlic and vegetables and saute until crisp-tender, about 3-5 minutes depending on the vegetables.
Add chevre and white pepper.
No, that is not a stick of butter - that's a 6 oz log of chevre.
While cooking vegetables, cook the pasta according to package directions. Drain well and add to skillet with vegetables. Add a little water to the sauce for extra smoothness. Stir well. Top with basil and serve with Parmesan.
Now, since I didn't take a picture of the completed dish, let's take a moment to see some of my new knife skills. Look what my knife skills class taught me to do -- how to chop or slice a bell pepper more efficiently.
Begin by lopping off both top and bottom of the pepper. Then, slice through one membrane into the center of the pepper. Roll the pepper out flat.
Take your knife horizontally to the membrane and remove membranes.