This past week has been insane for both bloggers here, hence the lack of posts. Kristina has finished classes, but will be going home and adventuring over the new year. I am finishing up the calendar school year on the 21st (end of the world!) and then will be returning home to Tallahassee. I am going to try to post throughout the break, but they may be sporadic.
This meal came along when I realized that I had bought asparagus last week, but had not eaten them. Eek! I looked up recipes for asparagus and vegetable stuff, found a great recipe and then completely changed it. Kristina came over to observe/help, and upon looking at the asparagus made the conclusion that I had been dreading “those do not look good, at all”. Darn, I was hoping it was just me who realized that they were slightly yellow/brownish. So the following recipe is an altered version of one I found on Gluten Free Goddess‘s blog. Of course, in true Jenni fashion, I added mushrooms and spinach, leaving out the capers, jalapenos, and sadly the asparagus.
two handfuls of fresh spinach
3 crimini mushrooms diced
6 white mushrooms diced
almost a pint of cherry tomatoes whole
6 cloves of garlic chopped
1 leek sliced
handful of golden grapes
4 tsps balsamic vinegar
1/4 cup olive oil
1.5 tbs parsley dried
1 tbs basil
a few shakes of red pepper flakes
pepper to taste
1 box Pasta
Place the ingredients (minus the pasta) in a glass baking dish. Stir to ensure that everything is evenly coated. Place in the oven at 400 degrees.
Cook pasta according to directions on box (generally open box, pour contents into boiling water, wait).
Drain the pasta, place veggies on top and enjoy!
This meal is easy, tasty, and vegan!