I have to admit when I opened the next cookbook in line and saw the recipe tagged I wasn’t that excited. It seemed kind of blah but as soon as I took my first bite I immediately was happy with the results! The cookbook the recipe came from is The Minimalist Cooks Dinner by Mark Bittman.
Last time I used this cookbook I made kind of a disaster dinner, you can read about it here. This time I had tagged the recipe for Pasta Risotto Style.
To start with I heated oil in a large skillet over medium high heat. I added chopped onion and let that cook until it was softened, about 3 minutes.
Next I added pasta. It’s important to note you have to use “cut” pasta, like penne, not pasta like linguine. I let that cook for 5 minutes, stirring occasionally until it began to brown. I have to admit it’s kind of weird cooking pasta without any liquid!
Then I added 1 cup of chicken stock. I stirred that semi frequently until the stock was absorbed. Then I added another cup of stock, again stirring until it absorbed. Next I added asparagus stems (I had taken asparagus and removed the woody ends, then I cut the remaining spear into 1″ pieces reserving the “flowered tips” for use later.) and another cup of stock.
When the stock was absorbed I added another cup, while I kept stirring semi frequently. When the stock was absorbed again I added the asparagus flowered tips and another cup of stock (still stirring). That cooked for 3 minutes. I removed from the heat, added a bit of oil and seasoned with salt and pepper.
The Verdict: This was YUM!! It was REALLY YUM!! I was shocked at how flavorful and creamy the pasta was. And one of the best parts is it didn’t take may ingredients, didn’t take much prep and only got one pan dirty! This one is definitely going into regular rotation. And you can really play around with adding other veggies to your liking! If you want to try this one out (and I think you should) you can grab the recipe here.