ZOOM with a BOOM! Friday, April 9th @ 10:30 am: Pastalicious!

Dear Readers:

Last week I purchased a boom to attach to my webcam, so when I have my ZOOM cooking class on Friday, April 9th @ 10:30 am, the view should be easier to see what I am doing. In the meantime, here is another recipe I will either make or talk about.

ZOOM with a BOOM LINK

Join “Pastalicious” Zoom Meeting on Friday, April 9 at 10:30 am (est)

https://us02web.zoom.us/j/89407280194Meeting ID: 894 0728 0194

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Rice or Lentil Pasta with Roasted Veggies

 Utensils: Large pot for pasta, cutting board and knife, cookie sheet, strainer, spatula

Prep. Time: 20 – 30 minutes

Cooking Time: Pasta (9-12 minutes) Roasted veggies (10-15 min.)

Ingredients

Org. Rice or Org. Lentil Pasta (2-3 ounces, about ½ cup)

2-3 cups raw veggies for roasting (any or all, organic)

Leek or onion, sliced

Zucchini or yellow squash, chopped into chunks

Asparagus or green beans

Cauliflower (cut into small pieces)

Mushrooms

(Any other veggies of your choice)

Spray oil (avocado or other of your choice)

Za’atar or herbs of your choice

Directions

  1. Fill a large pot with water and when it comes to a boil, add the pasta.
  2. In the meantime, preheat oven to 350 degrees. Prepare veggies as noted above Place on a cookie sheet (Feel free to use parchment paper.)
  3. Roast for at least 10 minutes, turning once or twice. Continue to roast to desired crispiness. (I like my veggies really crisp.)
  4. Drain pasta and toss with roasted veggies, adding some olive oil in a jar or spray can. Add herbs and serve hot.

Note: These two pastas do not taste well cold, so reheat if you have leftovers.

I will also be talking about Earth Day Every Day, and one way to celebrate is to grow a garden, even a patio garden, or a mini-garden on your windowsill. Here is my micro-greens garden. It contains sunflower greens, fenugreek greens, lentil greens, and possibly buckwheat greens, if they come up by Friday.

 

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