Friday, January 1, 2010

hibernation pasta with lemon and root vegetables

This is probably the least "back-in-California" dinner in the world, but there you have it. I suspect this meal would make a lot more sense in snowy NY. Especially in a charming pre-war apartment owned by the home editor of real simple magazine. AH! I miss walking everywhere, and molding, and fireplaces... but hiking around in Torrey Pines and gawking at koalas is pretty great too. Anyway, here is a mid-winter feast:

A whole mess of root vegetables
olive oil
a lemon
parmesan cheese

Preheat the oven to 425, peel and chop a whole mess of root vegetables into sticks. I used two parsnips, five carrots and a sweet potato.

Roast your veggie sticks with a drizzle of olive oil, salt, and pepper for about 20 minutes. You can rattle the pan halfway through to make sure they don't get burned.

Boil some pasta, al dente, you know the drill.

Drain the pasta and throw it back in the pot, adding veggies until it is about 50-50. Toss with about a half-teaspoon of nutmeg, the zest and juice of one lemon, and some olive oil. Grate some parmesan cheese on top and you are ready to brave the cold. Or your nap.

1 comment:

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