I didn’t expect this to be a dish even worthy of taking a picture of to look back on when I’m hungry. Those who know how often I photograph my food will know that that means I had very low expectations for this dish, and once I describe how I made it the reason for that may be clearer. My old roommate (and favorite cooking partner who was heavily featured on this blog during my spring semester in Copenhagen) taught me how to make pasta in the microwave. I was skeptical at first, but it actually works really well! It doesn’t take all that much less time than making it the regular way, but it leaves a lot less dishes, and when you’re cooking alone it makes it really easy to portion it for one. I just fill a bowl with pasta and enough water to submerge it and then microwave it for 6 minutes, stir it, microwave it for another 3 and a half minutes, and then another minute or so if it’s still too al dente for me. The greater the water to pasta ratio, the less time it takes.
I just moved into a new apartment in Copenhagen with 12 other people so the pots were all dirty by the time I decided to make dinner tonight. Instead of washing one, I cooked the pasta in the microwave to save dishes. Meanwhile, I cooked a frozen veggie mix in a skillet. It had carrots, snap peas, broccoli, corn, and bell peppers. I normally HATE bell peppers and as much as I love a really good fair style corn on the cob, I’m not crazy about plain corn mixed into things, but this veggie mix actually worked quite well. I seasoned it with salt, pepper, and chili flakes, and then added the cooked pasta to the skillet. I sautéed it all together with olive oil and the tiniest amount of balsamic vinegar, and a little bit more salt and pepper, and quite a few more chili flakes. I added shredded grana padano straight to the skillet so it would get nice and melted, and then topped it with more cheese once it was in the bowl. For a meal I had such low expectations about, this was delicious.