Sunday, March 25, 2012

Sizzling Vegetarian Pasta

Please accept my apologies; this is the longest I've gone without a post with the possible exception of my bike trip last summer since I started this blog. Ultimately there is no excuse. I've been cooking and events have been occurring, but it just didn't seem right for some reason. Let me bring you up to speed:

About two weeks ago I found out that I was accepted into a masters program at UT Austin. Not only that, but I received a generous fellowship and cannot wait to get out of Dallas. I complain a lot about this place, but honestly it's a nice place to live. I have an awesome apartment which is far nicer than what I'll probably have again- at least for quite some time- and there's nothing quite like living by your family. I have friends here, and in terms of teaching jobs I doubt there are many high school teachers who have a better gig than I do. But that being said, this is not my scene. I was never meant for Dallas and I think I'll do really well in grad school. I already know I'll love Austin.

Besides, if I never leave, I'll never be able to forgive myself for ending things with Wilma Flintstone (not her real name, but there's more there than just that she could make my bed rock- although she could- hey-o!).

I'm not a vegetarian and don't intend to become one, but I think there might be some health reasons to eat less meat. Here's a really tasty vegetarian pasta dish that I made for dinner:

Sizzling Vegetarian Pasta



0.5 packages Whole Wheat Fettuccine
1 package Grape Tomatoes halved
1 c. Chopped Spinach
1 tbsp Cracked Red Peppers
2 tsp Ground Sage
0.5 tsp Garlic Powder
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste
Pinches Parmigiana Cheese

Cook Fettuccine. Drain. Heat Olive Oil. Add Fettuccine to Olive Oil, then Tomatoes, Spinach, and Vinegar. Add the Spices, Salt and Pepper, toss until Tomatoes are hot and Spinach is wilted. Put on Cheese if so desired. This is actually quite tasty. I hope you enjoy it!