I was so ancy this afternoon. This looming Sports Nutr. test has my nerves on end. I couldn’t sit still. Got up to start dinner early at 5:30. Nibbled my way through it (roasted veggies right out of the oven are irresistible!) I finally decided I needed a drink to calm my nerves (and celebrate being home for dinner!) so the husband made me a tiny Old Fashioned . I really do believe that alcohol (just a tiny bit!) helps me focus when studying. I used to have a small glass of wine in college while studying. But if you have more than say, half a glass, it backfires!
Tonight’s dinner literally evolved as we made it.
We started with these ingredients :
HUGE zucchini from the garden. Money does grow on trees!!!!!!
Then we decided to roast it with…eggplant, a few CSA beets, and garlic (all roasted at 400* for about 25 minutes after drizzling with about 1 tsp EVOO)
And serve it over pasta .
But we needed a sauce ….
That’s when we thought up the following combo:
- 1 can diced tomatoes, drained well (roasting fresh with the veggies would have been even better!)
- 2 tsp minced sun-dried tomatoes (in oil or just plain rehydrated ones)
- 2 handfuls baby spinach
- 3 cloves roasted garlic
- 2 tbsp capers
- 2 tbsp fresh oregano
Puree together into a sauce.
It was WAY too hot for hot pasta, so since the sauce wasn’t hot, we decided to chill the whole mixture. It was kind of like Chilled Ratatouille Gazpatcho Pasta!
Topped with Parmesan . It was strange…..but really good. Very earthy . We decided mushrooms would have perfected the dish.
Ug. Back to studying . I’ll be happy when this week is over!