Pasta for Dinner

It's a week of planning meals in the 20" Kitchen.

Tonight, a colorful and delicious pasta came together in a heavy cast iron skillet... the only pan that is used each day in our home. In a cast iron pan, available very economically at Fleet Farm, you can do all your daily cooking, and you don't have to spend all day scrubbing as a myth would go. It's fantastically easy to use, and it is a cinch to clean in mild soap and water. My first concoction was ginger candy. The pan came clean instantly, and a great bond was formed, forever. Lodge brand now sells these pans pre-seasoned, meaning you don't have to spend a lot of time oiling, heating, and cooling your cast iron-- it's ready when you are!

You'll be pleased with this dish. I haven't had pasta in a very long time, and it's high time! How simple , too. I sliced four crimini mushrooms, seven cloves of garlic, a half green pepper, and a quarter cup red onion over low heat, sauteed in Extra Virgin Olive Oil. I added in some roasted tomatoes with more green pepper, at the end.

Meanwhile, Angel Hair pasta cooked in the next pot, with a drop of oil to keep the noodles from sticking.

I dished up this delicious entree with balsamic reduction, fresh basil, and a glass of milk, with a slice of garlic toast on the side. Enjoy!