You can cook this up in a real hurry. It is delicious and is full of good things. It’s a fusion of Italian vegetable carbonara and Hungarian tojásos nokedli. This is one of those rare dishes I enjoy with commercial whole wheat pasta. Grate some Parmigiano Reggiano cheese on the top. Never use grated cheese products; they are full of additives and fillers and never taste as good as real cheese.
Finally there is that bright light we missed so much. This was the longest and gloomiest winter I can remember. The forecast says it will go up to +12 [Celsius] by the afternoon. Looks like spring is finally here.
whole wheat pasta for two
1-1/2 Tbsp olive oil
2 cups chopped fresh vegetables
fresh basil, chopped
1 eggs, beaten
salt and pepper to taste
greated Parmigiano Reggiano cheese for topping
• Cook pasta as directed.
• Meanwhile chop the vegetables into uniform thickness, rinse and drain.
• In a large non stick skillet, sauté the vegetables in olive oil on medium heat for a couple of minutes.
• Remove from heat, cover and set them aside.
• Drain the cooked pasta in a large colander.
• Transfer the drained pasta back into the pot it was cooked in.
• Add the vegetables and the chopped basil and toss gently. • Adjust the salt.
• In a small bowl whisk the egg until well combined.
• Put the pot back on low heat and then gently stir in the whisked egg.
• Heat the dish through.
• Finally season the pasta with freshly ground black pepper and sprinkle it with grated Parmigiano Reggiano cheese and serve.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- COCONUT LOAF CAKE
- BACON ORZO
- LAMINGTONS - KÓKUSZKOCKA
- SEMOLINA – GRÍZ
- WHITE CHOCOLATE CHUNK COOKIES
- SMOKED PORK PICNIC SHOULDER BAKED
- TEN LAYER CAKE
- BOSTON CREAM PIE
- CORN PUDDING
- APPLE STRUDEL - ALMÁSRÉTES
- RASPBERRY BUTTERMILK CAKE
- CREAMY PARSNIP
- SAUTÉED GREEN BEENS WITH ALMONDS
- MAPLE MUSTARD SALMON
- GOLDEN DUMPLING – ARANYGALUSKA
- VANILLA CRESCENT - VANÍLIÁS KIFLI
- SUPERFAST BAKED POTATOES
- VEGETABLE CARBONARA
- MARIA’S CHILI CON CARNE
- WILTED SPINACH WITH GARLIC
- BEAN SALSA
- COCONUT COOKIE ROLL - KÓKUSZOS KEKSZTEKERCS
- POPPY SEED BREAD - MÁKOS GUBA
- MONT BLANC LAYER CAKE
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