Tonight was vegetarian wednesday.....
Veggie Penne with Crumbled Gorgonzola and Pine nuts
Organic Penne Pasta (about 1 cup uncooked)
Water for cooking
1 Cup of cherrie tomatoes
2 small shallots
1 garlic head
1 cup of shiitake mushrooms sliced
Pine nuts (roasted)
Kalamata olives (1 hand full)
1 cup of fresh arugula
salt and black pepper
Preheat oven to 400F
Slice fennel and shallots. Peel Garlic. Reserve
Cook pasta in water till its all dente.
In an oven proof baking sheet place cherrie tomatoes, sliced fennel and shallots side by side in one layer. Season with salt and pepper, add some oregano and fresh thyme. Toss all ingredients with 2 spoons of olive oil ensuring all vegetables are coated. Place baking sheet in oven for 20 min or until tomatoes are soft.
Meanwhile, sauté garlic in olive oil in a cast iron or large frying pan till soft.
By now pasta should be al dente.
Add roasted vegetables and penne to the sauteed mushrooms. Toss for a second and remove from stove onto a serving dish. Add crumbled gorgonzola, olives, arugula and pine nuts.
And Voila, a healthy filling and quick meal ready to be enjoyed with a glass of white wine, specially when eating alone :)
And if you are eating alone..... then tomorrow there left overs can be lunch in a box, add some grilled chicken and pesto sauce and there's dinner too.
What to do with the free time.... well catch up on some ZZZZZZZ or hit the gym.