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Rosemary Walnut Pasta

I really love this with chinese yard-long beans; quantities are for one person but it can be increased as needed for a crowd.  The flavor stands up well to whole wheat or buckwheat pasta, if you have it.

1 T olive oil
1/2 red onion, chopped
2-3 T walnuts, chopped

4-6 inches of fresh* rosemary sprig, leaves stripped and chopped

vegetable of choice, chopped
  (green beans, cabbage, summer squash, asparagus all can be used)

pepper & salt to taste

Single serving of pasta or spaghetti squash   

Saute the onion and walnuts together in the oil until the onions are soft.  Add rosemary, salt and pepper to taste, and vegetables.  Saute until the vegetables are done.

*Dried rosemary is harsher and stronger:  if you must substitute it, use about 1/2 tsp of crushed leaves.

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