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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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