2013 was a pretty amazing year. I had a lofty list of events that I wanted to complete and I completed each and every one of them. The highlights of my year were shaving 5 minutes of my marathon time and completing my first (yes, there will be more) 1/2 ironman.
The year was amazing. Then it wasn't. One of my worst nightmares came true. I lost my mother. She passed away suddenly at the beginning of December after suffering a ruptured brain aneurysm.
I was lucky in that I always appreciated how wonderful my mom was and told her so often. She regularly told me that she was proud of me and that she was so lucky to have me. I am so grateful for the relationship that I had with her.
Now sometimes I pull out my mom's cookbook when I'm missing her (which is always) and laugh as I read recipe titles like hot crap (crab) dip or ingredients like 900 kg (g) of pasta. I hope that you enjoy her recipes as much as I do.
Mom's Easy Pasta Primavera
450 g of wholewheat linguine
3-4 C broccoli chopped small
3 carrots cut into small strips
1 C frozen shelled edamame
1 small red pepper cut into small strips
2 cloves garlic pressed
10 oz vegetable broth ( I used 10 oz of water with 2 vegetable bouillon cubes)
1 small red onion cut into small strips
2 tsp dried basil leaves (I used Heritage Line Herbs Zippy Garden Vegetable Dip Mix)
In a large pot cook pasta. When there are 4 minutes remaining add broccoli, carrots, red peppers, mushrooms & edamame. Vegetables will still be crisp.
In a wok or large skillet add olive oil and saute garlic for 1 minute. Add red onion and saute until onion is translucent approximately 5 minutes. Add dried basil and vegetable broth. Simmer for 2-3 until liquid is reduced.
Drain vegetables and pasta. Add vegetables and pasta to the wok or large skillet.