Well, my fridge is stocked to bursting with leafy green and other crunchy colors (I might have gone a bit bonkers in the produce aisle) so today's lunch was a well-vegetated pasta salad.
Garlic is another one of those beautiful little things that elevate the process of eating from quite nice to spectacular. So tiny and innocuous, with just a couple minutes in the frying pan it's sending off mouth-watering aromas, ready to latch onto whatever else you plan on throwing into the pan.
I know some people are bothered by the garlicky smell that stays on your hands after you've chopped it up (and on your breath after eating it!) but I don't mind if my hands smell like garlic. It's such an evocative kitchen-y kind of scent that immediately makes me think of olive oil and frying pans. Garlic is the gold to my frankincense and myrrh (and these are the other two right down here: feta and sun-dried tomatoes, honestly where would the Mediterranean be without them?)
I always pile in spinach by the handful, and every time I'm shocked and a tiny bit delighted by how much it reduces. The green edges of thinly sliced zucchini curl in the heat of the frying pan and the spinach softens and turns a deeper, darker green. Mm, perfection!
Adding the feta and the pasta brightens everything up. Incidentally, turning the dish into the Italian Flag. Awesome.
To be honest, as much as I blabber about savoring every mouthful, I was pretty hungry and this fella didn't last very long. Just long enough for me to snap a few pictures and then, all gobbled up!
This is a fairly basic, throwing-stuff-in-the-frying-pan deal, but I'll include a recipe anyway. Just because.
Vegetable and Feta Pasta Salad
a handful of pasta
1/2 large zucchini, thinly sliced
a handful of chopped broccoli
3 sun-dried tomatoes, roughly chopped
2 cloves of garlic, minced
a couple of large handfuls of spinach
a chunk of feta (as much or as little as you want!)
black pepper for seasoning
Put the pasta on to cook in lightly salted water.
Saute the sliced zucchini and broccoli in a large frying pan until tender. Season with pepper to taste. When the veggies are almost done, add the minced garlic and sun-dried tomatoes. When the pasta is just about finished, add the spinach, moving all the veggies around regularly until the heat has reduced the spinach. Remove from the heat. Now drain the pasta and stir it in. Add crumbled feta and serve while hot!