Recently, I was reading a post on the Post Punk Kitchen where someone found an article (albeit written tongue-in-cheek) about how women can't cook for diddly squat, and men were the real chefs. The reasoning was something to the effect that women only cook because it is a bare necessity in life, and men do it for the love of the food. Well, my OneChubbyAss could tell you that I love food just as much as someone with the opposite plumbing as me.

The article went on to say that the two go-to meals such as "an overcooked pork chop with some over-boiled spuds and limp broccoli."  Of course, you'd never find a dead pig at my table, but you *will* find what the "very brave husband" liked to call, "pasta a la things." You *won't* find it, however, how he described it... "unidentifiable foodstuffs are chucked into a pot of soggy tagliatelle and then mixed up with slightly sour creme fraiche."

Oh, but yes. Yes. I am guilty of "pasta a la things" quite often. There is absolutely nothing more satisfying than creating a delicious dinner in under half an hour with fresh vegetables and pasta. Ok, maybe truffles are more satisfying, but just go with me on this one, okay?

If you'd like to peruse said article for a chuckle, you can do so here. You can also view my dinner tonight, which was very decidedly Pasta A La Things, and judge for yourself whether or not women can man the kitchen!



Pasta A La Things
1 pound pasta (your favorite kind. I like orichette, bow tie, mini penne)
3 TB extra-virgin olive oil
6 large cloves garlic, minced
2 C sliced mushrooms
½ C dry white wine
1 C vegetable broth
1.5 TB cornstarch
Juice and zest of one lemon, separated
1 (15-oz) can white beans, drained and rinsed
1 lb multi-colored tomatoes (if you can’t find them, you can use cherry tomatoes, grape tomatoes, or plum tomatoes, halved or quartered)
1/2 to 3/4 tsp salt, or to taste
1/4 to 1/2 tsp freshly ground black pepper, or to taste
½ C tightly-packed, chopped fresh basil
1/3 C tightly-packed, chopped flat-leaf parsley

Put a pot of salted water on to boil for your pasta.

While water is heating, prepare all your ingredients so you aren’t sitting around waiting for water to boil (a watched pot never boils, they say).

Pour vegetable broth, cornstarch, and lemon juice into a small bowl and whisk with a fork. Set aside.

Put olive oil in a large, heavy-bottomed skillet over medium-high heat.

When the water is boiling, pour the pasta in.

Put garlic in oil, and sauté until fragrant, about 1 minute. Add mushrooms, and sauté until they release their moisture, about 3 minutes. Add wine, and turn heat to high. Boil about 3 minutes, or until it is reduced by a third to one half. Add broth mixture, and let boil until thickened. Lower heat, and add beans. Stir well. Add tomatoes, salt, and pepper and let heat through.

At this point, there should only be a minute or two left to your pasta. I like to add a half pound of broccolini to my pasta water in the last 2 minutes of cooking, so it is blanched to my liking for a side dish. You could use regular broccoli, or no vegetable at all.

When pasta is done, drain. While pasta is draining, add the basil and parsley to the sauce, and turn off heat. Mix well.

Plate pasta, and spoon equal amounts of sauce over plates. Sprinkle lemon zest evenly over each plate. Serve.