Sometimes, recipes are inspired by the moment you’re in, but are rooted in the past. For instance, I recently made a pasta dish that I’ve never prepared exactly that way before, but with respect to ingredients, was not so far removed from many other pastas I’ve prepared. Some classic components (which are likely in your cupboard and refrigerator right now), about ten minutes of chop time, and an elementary sense of timing will yield a fresh, Italian-style, vegetarian pasta dish that contains all the satisfying and nutritious elements you could ask for. Allow me to share the recipe with you, including a secret substitute ingredient that promises to make the dish “pop” with a sassy Greek accent, plus a special wine to pair.
Italian Pasta With A Greek Accent:
1 Tbsp olive oil
½ cup chopped onion
2/3 cup chopped red peppers
1 jalapeño, minced
2 cloves garlic, minced
½ cup white beans
1 medium zucchini, cubed
1 cup pitted Kalamata olives, halved
2 oz white wine
½ tsp fresh oregano (click here to discover the Greek artisan example)
Hot pepper flakes
Salt and pepper
Whole wheat pasta
Parmesan cheese, to taste, freshly grated
Boil ½ box of whole wheat pasta. When it gets to be the firmness you enjoy, drain and rinse with cold water.
Sautee onion in oil over medium heat until translucent, about 5 minutes. Turn heat to high and add peppers, garlic and white beans. Once you smell the fragrance of the garlic, add zucchini. Push aside other pan ingredients so zucchini gets a bit brown (about 3 minutes). Add olives, oregano, hot peppers. Add white wine. Let wine reduce until almost dry. Season with salt and pepper to taste. Top with Parmesan cheese, and indulge!
For a great wine pairing, link here.
Can you taste the difference between whole wheat and regular pasta?