At 5pm I had still not begun.
All plans were scrapped, and I followed an inspiration to make Rainbow Penne Pasta. This is one of those recipes that only takes about 30 minutes from conception to on-the-table, and I always have the ingredients on hand to begin with. Perfect for those Oh-Crap-Days when nothing goes according to plan. I got this recipe from the Atlanta Journal-Constitution Food section months ago, and the whole family likes it. I serve it with whole wheat English muffin garlic toast, but it would be more filling with a baguette served with an olive oil and herbs dipping sauce. Of course, the whole point of Rainbow Penne is that I didn't plan ahead, which means I wouldn't exactly have time to run to the bakery and pick up a baguette...
RAINBOW PENNE PASTA
- 8 oz uncooked penne pasta
- 2 Tbs olive oil
- 2 cloves garlic, minced
- 1 (16 oz) package frozen broccoli florets, thawed
- 1 (16 oz) can garbanzo beans, drained and rinsed
- 1 red bell pepper, seeded and thinly sliced
- 3 Tbs water
- 1/2 tsp salt (kosher, of course)
- 1/4 cup freshly grated Parmesan cheese
- Freshly ground pepper to taste
- Cook pasta. Drain, but do not rinse.
- Heat the oil in large skillet over low heat. Add garlic & saute for 3 minutes.
- Add broccoli, beans, bell pepper, water and salt. Cover and adjust heat to medium. Steam, stirring occasionally for 5-7 minutes (until broccoli is hot and pepper is tender but still crisp).
- Toss pasta with vegetables, parmesan and pepper.