It’s Foodette’s second birthday! And like most two year olds, she’s starting to feel a need to pull away from the Blogosphere teat and start eating solid, mushy foods. In commemoration of not aborting her in the first trimester, as happens to many baby blogs, Keepitcoming Love cooked a delicious and healthy vegetarian pasta dish, of which I consumed three servings.
Thanks for another great year, guys! We can only get bigger and more coherent as time goes on.
Keepitcoming Love’s Birthday Pasta
Ingredients (serves 4)
3 large tomatoes
10 pieces of asparagus
2 tablespoons of olive oil
Salt, pepper to taste
1 cup of chicken stock or red wine
1 lb of your favorite pasta- we used Al Dente’s garlic linguine
1 cup of baby mozzarella boccaccini balls
1/4 cup of basil1. Chop up all of your vegetables and cut the boccaccini in halves. Reserve one of the chopped tomatoes, the basil, and the cheese in a bowl.
2. Heat a pan up and place oil and asparagus inside. Sear until brown and put in the two chopped tomatoes and liquids. Season to taste and let simmer until cooked down and saucy.
3. Boil your pasta until done and toss with sauce and remaining tomato and cheese. Eat hot or at room temperature.