Pasta alla Dom

      Pasta alla Dom (made that up myself. WHAT UP!) has become a standard in my cuisine. You can make it in bulk and save it for the rest of the week AND you can mix and match ingredients - it’s very versatile! The first day in my new college apartment I knew I had to break in the kitchen… even though it was in a 2x4 space. I looked in my fridge and my cabinets and literally threw something together and this is what came out!

       Naturally, I love pasta… but I was getting sick of the plain pasta with sauce. I needed to spice up my life a little, ya know?! Anyway, I started cutting up this and that and made this dish! You don’t have to use all the ingredients to make this dish either, I just made whatever I had. You could use a vidalia onion or a sweet onion to replace the red onion - I just like red onions because they’re tastier to me and add more color to the dish. You don’t even have to add the carrots if you don’t feel like grating them… or don’t even have a grater. I just like to add them because it adds wonderful color to the dish and adds a little sweetness.

       So, basically I’m just concerned about the color… which is funny because I’m actually color blind, hmm… oh well! But seriously, if there is more color in the dish, it is likely to be more nutritious. You could also add ingredients like cut-up chicken cutlets for some lean protein or even add other vegetables like chopped asparagus! Don’t be afraid to venture away from the classic pasta and sauce because you don’t think you can make this dish. I started out with this dish when I first started cooking, so if I can do it, you can too. Just don’t forget to relax and have fun because that’s what cooking is all about! It’s okay to make mistakes some time, that’s how we all learn. Cooking should be fun, not a chore. That’s my family’s philosophy and I want to share that with the world. Also, if you’re nervous, try cooking with a friend! Two heads are better than one and maybe you could share some laughs together. So try this out one day when you don’t know what to make and maybe you’ll surprise yourself!
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Click Here for the PRINTABLE RECIPE!

Prep Time: 8 minutes
Cook Time: 20 minutes

 Ingredients:

    1/2 lb. Fusulli Pasta (or any other kind of pasta)
    ½ cup Cherry Tomatoes, halved
    1 Zucchini, sliced into circles and cut in half
    1 cup of Spinach, chopped if desired
    1 cup of Carrots (I used baby carrots), grated
    ½ Red Onion, chopped
    3 cloves of Garlic, minced
    ¼ cup of Olive Oil
    Salt & Pepper, to taste

 Directions:
      Add water to medium pot and bring to boil. Add a pinch of salt OR oregano to water and add pasta. Cook for 8 minutes, or until al-dente. Set aside.

      In a medium skillet, heat up olive oil and add red onion and wait 1-2 minutes and add garlic, wait till almost brown. Add tomatoes, zucchini and carrots into skillet and cover for 8 minutes. Add spinach for the remaining 5 minutes and cover again. Finish by adding salt and pepper, you can add more if you desire.
***Remember before you dump the pasta water from the pot, dump a little (about a cup and 1/2) into the skillet to give it more of a sauce-y look. It will make it easier to mix with the pasta as well and will ultimately taste better, trust me I always forget.

      Place pasta into skillet, if it fits, and mix together until pasta is fully coated. Grate fresh parmigiano reggiano if desired. Serve immediately. Enjoy!
Now Shut Up and Eat.