RECIPES
Basia
Are you all feeling this tired lately, too? I've had some hard, stressful days, but luckily I have 2 wonderful vacations ahead of me. I won't pretend I'm not counting down the days. Only 6 days left until the first trip, and 22 until the second. I think I'll manage somehow.
Spaghetti with Vegetables and Spinach
Luckily, I have my tasty hobby, which often helps me beat the blues. Most often (oh, the horror!) it's sweets, but colorful, aromatic dishes work wonders for me, too. Because who wouldn't smile at a colorful, fragrant plate of their favorite pasta?
Spaghetti with Vegetables and Spinach
Instructions:
Cut the bell peppers in half, remove the seeds, wash them and flatten them, then place them skin side up on a baking sheet. Wash the tomatoes and place them next to the peppers. Put the sheet under the broiler and roast until the skin of the peppers starts to turn black. The tomatoes may be ready to take out earlier, as soon as their skin cracks. Transfer the vegetables to a bowl, cover tightly and set aside for about 10 minutes, so the skin starts to come off. Peel off the skin and cut the peppers into strips. The tomatoes can be left whole.
Wash, peel and thinly slice the carrots. Wash the broccoli and separate the florets. Wash and dry the parsley and pick off the leaves. Wash and dry the spinach leaves, then chop both the parsley and the spinach. Wash the scallions and slice them. Peel the ginger root and chop it or cut it into very thin slices.
Cook the pasta in salted water according to the package directions. A few minutes before the end of cooking, add the broccoli florets and carrots, then drain everything together in a colander. Put it in a bowl with the remaining vegetables. Add 1 tbsp each of lemon juice and olive oil, season with salt and pepper to taste, toss everything together and serve.
Enjoy!
Additional information:
Instead of spinach you can use sorrel, which will give the dish a slightly tangy flavor. You can also use beet greens (botwinka).
