Parmesan Portobello Pasta & Vegetable Quesadillas
Okay, or in my case on the counter, the coffee table or somewhere else in the house. I currently do not have a table set up in my house due to the fact that it stopped fitting in our place one my little monster came. We made room for him and all his troop and well even after expanding ourselves into more space we still haven't set a table up. Too much work when we'll be moving so soon.
Anywho, this post is not about me not having a table or my sons ever growing collection of needs from clothes, to toys, to well you know all the baby needs. This post is about my cooking. I tried some simple recipes this week and decided to share. They really are as simple as you can get. I made Parmesan Portobello Pasta and Vegetable Quesadillas. Both were a big success, and my husband asked for seconds so that made me happy - he can be hard to please and brutally honest when it comes to food. All in love of course. :)
Parmesan Portobello Pasta:
This was pretty easy.
Basically throw into a skillet 2 tbsp of olive oil with 1/2 lb portobello mushrooms (although I used just white mushrooms - so I guess not really a portobello pasta dish), 1 red bell pepper, 1 medium zucchini, 1 tbsp of minced garlic, and once these are all cooked throw in 1 tbsp of red wine vinegar.
Cook your bow tie pasta and throw, and once cooked mix with the vegetable mix. When it's all mixed then you mix again but with 1/2 c of Parmesan cheese.
I am not one to follow precise measurements all the time so I just eye-balled it based on if the vegetable amounts looked balanced.
These are the pictures below of how it turned out. Again I second Pete asked for more and liked it. He scored it a 8.5/10.
Vegetable Quesadillas:
Again also pretty easy. It did take me longer than it should because I wanted to photographically capture each stage of the process, but now I have proof I made them.
Same concept as the pasta. Brown mushrooms in skillet with 1 tbsp of olive oil.
Then add small zucchini, red bell pepper, green onions, 1 medium minced garlic clove, and 1 medium tomato. Basically get the vegetables cooked, and then keep warm.
Place tortilla on pan and brown, then flip and place cheese on half the tortilla.
I zebra striped my mozzarella and cheddar cheese. Just because I could. :) Then you just place as much or little as you want of the vegetable mixture on the cheese and fold the tortilla in half and let the cheese melt. Yum!
These are my finished quesadillas. I used a pesto tortilla for the first one and a whole wheat one for the second. I prefered the pesto one and Pete actually preferred the whole wheat, so no fights over these, except who's going to clean up. ;)
Pesto Vegetable Quesadilla.
Thanks for reading!
Anywho, this post is not about me not having a table or my sons ever growing collection of needs from clothes, to toys, to well you know all the baby needs. This post is about my cooking. I tried some simple recipes this week and decided to share. They really are as simple as you can get. I made Parmesan Portobello Pasta and Vegetable Quesadillas. Both were a big success, and my husband asked for seconds so that made me happy - he can be hard to please and brutally honest when it comes to food. All in love of course. :)
Parmesan Portobello Pasta:
This was pretty easy.
Basically throw into a skillet 2 tbsp of olive oil with 1/2 lb portobello mushrooms (although I used just white mushrooms - so I guess not really a portobello pasta dish), 1 red bell pepper, 1 medium zucchini, 1 tbsp of minced garlic, and once these are all cooked throw in 1 tbsp of red wine vinegar.
Cook your bow tie pasta and throw, and once cooked mix with the vegetable mix. When it's all mixed then you mix again but with 1/2 c of Parmesan cheese.
I am not one to follow precise measurements all the time so I just eye-balled it based on if the vegetable amounts looked balanced.
These are the pictures below of how it turned out. Again I second Pete asked for more and liked it. He scored it a 8.5/10.
Vegetable Quesadillas:
Again also pretty easy. It did take me longer than it should because I wanted to photographically capture each stage of the process, but now I have proof I made them.
Same concept as the pasta. Brown mushrooms in skillet with 1 tbsp of olive oil.
Then add small zucchini, red bell pepper, green onions, 1 medium minced garlic clove, and 1 medium tomato. Basically get the vegetables cooked, and then keep warm.
Place tortilla on pan and brown, then flip and place cheese on half the tortilla.
I zebra striped my mozzarella and cheddar cheese. Just because I could. :) Then you just place as much or little as you want of the vegetable mixture on the cheese and fold the tortilla in half and let the cheese melt. Yum!
These are my finished quesadillas. I used a pesto tortilla for the first one and a whole wheat one for the second. I prefered the pesto one and Pete actually preferred the whole wheat, so no fights over these, except who's going to clean up. ;)
Whole Wheat Vegetable Quesadillas.
Thanks for reading!
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