Friday, January 11, 2013

Rabbit Pasta

My darling husband is cooking again tonight even though I am on the mend.  He is anxious to return to the kitchen and cook like he used to.  I kind of think of his kitchen technique as a cross between jazz improv and mad scientist.  He just like to go in there and chop and toss and add until every dish is dirty and kitchen is thoroughly trashed and then he pronounces dinner done.  (I am waiting for the day I hear maniacal laughter coming form the kitchen and hear him say "SHE IS DONE" (ala Frankenstein's "he's alive")  I stayed out of the kitchen. (I believe that is one of the reasons we are still happily married because if I saw what all he does in there I might have a heart attack) As I wasn't watching, I cannot verify the perfection of his "measurements" but the idea is sound.;)  The most notable thing about the the dish is the way it came by it's name.  Our 3 year old daughter was running to the kitchen and asking for carrots as dad chopped them, and was pretending to be a rabbit.  Then when we were eating dinner, since our 11 year old was out of town on a school competition, dinner was all about the girl and her silliness, and we found ourselves calling the pasta "rabbit pasta" to get her to try and eat something besides the carrots.  She ate 2 large bowls!  It was very good, so I hope he got the proportions correct, so I can try and make it again.



  
Rabbit Pasta
 
4 Tablespoon Olive Oil
1/2 Small Onion Chopped Fine
1/2 Cups Grape Tomatoes Halved
1/2 Pounds Spaghetti
2 Clove Garlic
1 Cups Carrot Match sticks
1 Cups Zucchini Match sticks
1 Scallion Thinly Sliced
4 Ounce Spinach Chiffonade
1/2 Stick Butter, Unsalted
2 Tablespoon Flour
Dash Hot Sauce
1/2 Cups Heavy Cream
1/2 Cups Chicken Broth
1 Teaspoon Lemon Juice
Parmesan. Grated for topping
Salt And Freshly Ground Black Pepper


Put on water to cook the pasta
Heat olive oil in a large skilled over medium heat and cook onion and
tomatoes, stirring occasionally for about 4 minutes.  Smash the tomatoes
when they soften.
Lower the heat to low and add the garlic and cook 2 more minutes.
Add the pasta to the now boiling (salted) water
Turn skillet back up to medium and add carrots, zucchini, scallions,
salt and pepper to taste
Cook 3 minutes or until barely softened and reduce to medium low
Add butter and flour, hot sauce and lemon.
Cook two minutes and add cream and broth (thin with pasta water if
needed)
Put the spinach in a large bowl and toss with the hot, cooked pasta to
just barely wilt spinach
Mix with the sauce and top with parm.

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