I don’t know about you, my dear reader, but when I go groceries shopping I pretty much have in mind what I want to cook throughout the week, and I also go for what’s in season. Sometimes I do the groceries shopping by myself and hubby just picks me up when I am ready. Sometimes he likes to come to explore the shelves. We both love to explore the International aisle for new spices and other goodies.
Anyway, Saturday was one of those times when he decided to come along. We had just reached the pasta section when he asked: “do we have pasta? ”
Me: ” actually we do, but I bought cabbage to make ” Pasta with cabbage” ( a dish we both liked as kids, back home in Romania). So I need a special kind of pasta.”
Hubby: ” I like this funny shape” train wheel pasta ” and he puts the bag in the buggy ”
Me, quite sceptical: “No way that will go with the cabbage dish.”
He, stubborn: ” I want this one. They are so funny … ”
I took both pasta packages as I was really concerned the one he chose will not turn out right for his lunch.
Now you might ask what’s the reason I told you this pasta story? Well because it turned out pretty gosh darned delicious with the Cabbage and I also ended up stealing some of my Tuna and Veggies Salad, and I just loved it so much as I made twice already 😉
Train wheel pasta with cabbage:
- 1 green cabbage, chopped.
- 1/2 a red onion, chopped
- salt and black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon dried basil ( optional )
- grapeseed oil, about 5 tablespoons
- 3 cups of pasta, boiled as per package instructions ( 2 cups were enough, so I end up stealing some 😉 )
In a big pot heat the oil and add the chopped onion, When translucent, add the shredded cabbage and mix well. Sauteed the cabbage stirring frequently for about 40 minutes.
While you cook the cabbage, boil the pasta as per the package instructions.
Drain the pasta and wash it in cold water. Add it to the cabbage. Season with salt, smoked paprika and black pepper. Black pepper is a must in this dish.
Tuna Pasta Salad with Veggies:
- 2 zucchini halved and sliced
- a handful of grape tomatoes
- 1 tablespoon of fresh chopped parsley
- 1 small tuna can drain
- lemon juice
- 1 teaspoon of olive oil
In a large non-stick, skillet heat the oil. Add the zucchini and sautee them until light brown. Add the tomatoes. Season with salt and lemon juice. Add the parsley.
Add the veggies to a large salad bowl. Add drained pasta and tuna and stir gently.
Becuase it was pretty chilly and wet here in Toronto this weekend I decided to warm up with a Mushroom soup – Vegan, Creamy, Mushroom Soup. Not as creamy as I wanted because I added a bit too much broth 😉 )
And there can be no weekend without a dessert. The winner was:
Raisins Cinnamon Sticky Buns.