Pronto Pasta

Pasta is a great quick, last minute dinner. Making it a vegetarian selection can be that much quicker and easier. It can be as simple as boiling the pasta and mixing in some olive oil and garlic or pesto. This recipe was adapted from a recipe on Popsugar Food, see the original recipe for Spaghetti Aglio, Olio, e Peperoncino here. 

Try out the original recipe, then add to it as I did, with whatever you have in your pantry or fridge that you'd like to have in your bowl and in your belly!

Pantry Picks Pasta

2 tablespoons pine nuts

7 ounces spaghetti

1/4 to 1/3 cup of extra-virgin olive oil, divided

1/2 small onion, diced

2 large or 3 small garlic cloves, minced

1 teaspoon of chili pepper flakes (or less depending on taste)

½ teaspoon mixed dried herbs (such as herbs de Provence)

3/4 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1/2 medium zucchini, julienned

2 small-medium roasted red peppers, chopped

1 tbsp capers, drained

1/3 cup jarred artichokes, drained

1/4 cup olives, preferably kalamata, halved

Zest of ½ a lemon

1/2 cup basil, chiffonade

1. Cook spaghetti according to the directions on the package, until it is al dente. Strain spaghetti, reserving a cup of the pasta water and set both aside.

2. In a skillet on medium toast the pine nuts, stirring frequently until fragrant and golden brown, about 5 minutes. Remove to bowl to cool.

3. To the same pan, on medium, add 1-2 tablespoons of olive oil. Add the chopped onion, cooking for about 2-3 minutes until slightly translucent. Next add the minced garlic, cooking until fragrant and slightly brown, about 1 minute.

4. Add in the zucchini strips and allow to cook stirring frequently for another 2 minutes. Next add in roasted red peppers, capers, olives and artichokes as well as the lemon zest. Add in spices: chili pepper flakes, dried herbs salt, and pepper, and mix together well.

5. Toss in the reserved spaghetti adding in a bit of the pasta water to refresh the pasta. Cook for a minute allowing the flavours to mix and pasta heat through.

6. Remove from heat, adding in the pine nuts and 1-2 tablespoons more olive oil. Garnish with basil. Serves 4.

Serve with a salad topped with roasted chickpeas or goat cheese.

© Kooks in the Kitchen. 2016.