ItaliAsia Pasta!

28Mar11

Broccoli, pancetta, bamboo shoots, and porcini mushroom pasta, oh my!I’ve been trying to eat more greens recently.  Trying to be healthy, I suppose (although you wouldn’t be able to tell from the number of french macarons that find their way into my belly).  So I made this pasta.  It’s delicious!  You can really mix and match the ingredients, and it will come out tasty every time.

The inspiration for this ItaliAsia pasta really came from . . . the contents of my fridge.  I discovered a bunch of things floating around in my tiny fridge and my cupboards, so I just cut it all up, tossed it all together, and had a few tasty meals that I am sure everyone else is jealous of.  Or should be jealous of, anyway.  Heh.

The recipe is really easy.

Broccoli, pancetta, bamboo shoots, and porcini mushroom pastaItaliAsia Pasta

Ingredients:

  • 1/2 cup cut up, bite-size broccoli florets
  • 1/3 cup diced pancetta
  • 1/2 cup sliced porcini mushrooms
  • 1/4 cup sliced bamboo shoots
  • 1/4 cup water
  • extra virgin olive oil
  • 1 cup shell pasta
  • salt and pepper to taste

Directions:

  1. Boil a pot of water, and add salt.  This will be for cooking the shell pasta.
  2. Heat 1 tbsp of olive oil in a saute pan on medium high.
  3. Add the pancetta and saute for 3 minutes.
  4. Add the broccoli florets and saute for 2 minutes, then add the porcini mushrooms and bamboo shoots.
  5. Add the water and cover for a few minutes to steam the vegetables.  Then uncover and allow most of the water to evaporate.  When the water has evaporated, remove the sauteed mixture from the heat and set aside.
  6. Cook the pasta (approximately 7-10 minutes, depending on the size of the pasta).
  7. Drain.
  8. Combine the pasta and sauteed vegetables, and add 1 tbsp of olive oil and salt and pepper to taste.

 

Serves 1-2

Broccoli, pancetta, bamboo shoots, and porcini mushroom pasta closeup

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