December 02, 2007
Dinner and a Movie (Pasta and Lambrusco)
Around 6 o'clock last evening, just as the first snow storm of the season began sweeping across southeast Michigan, we were driving back from a matinee show of the Madhuri Dixit comeback, Aaja Nachle. We stopped at a Trader Joe's on the way and decided to make an evening of it - a nice bottle of Lambrusco, button mushrooms, red bell peppers, zucchini, tofu, a bottle of sphagetti sauce, and organic sprouted wheat pasta (pappardelle). And we picked up some dark chocolate as well!
The whole meal takes no more than 30-40 minutes.
1 packet pappardelle
1 zucchini - chopped
10-12 button mushrooms - chopped
1 red bell pepper - chopped
1/3 block tofu - chopped
1/4 cup vegetable sphagetti sauce
1/4 tspoon rosemary, sage and thyme (I used dried)
1 tbspoon olive oil
In one vessel, boil the pasta. And as that is getting done, chop up the vegetables and tofu. Saute the tofu for 8-10 minutes (both sides) and set it aside.
Add rosemary, sage, and thyme to olive oil. To this, add the zucchini and red bell pepper and let them cook for about 5 minutes. Then add the mushrooms and cook for another 4-5 minutes. Now add spaghetti sauce and let the whole mixture cook for 6-8 minutes.
Make sure it isn't too soft (al dente, as they say).
Drain the pasta and spoon the sauce onto the pasta.
And don't forget the dark chocolate!