Thursday, September 17, 2009
Ah, the agony of the manuscript process. I know that I am a lucky girl to even be at this stage, but it's still a slog of a process.
I have been cooking a bit (and plan to make a huge mess of rice and mung beans tonight to get me through a long weekend of compulsive writing, only to be broken up with an acupuncture visit- yeah, I'm one of those Brooklynites, it seems). Here is my impromptu Monday dinner, Mondays being one of those evenings when my commute brings me to my grimy door at 9PM, starving with a voice cracking from 4 hours of shouting about political science to very bored NYC kids (bless them).
"Quick and Cheap" Untenured Professor's Green Fettuccine Faux-Carbonara
(30 minutes prep?)
would serve 2, but I ate it all, again
1/2 pack of Rice noodles (I used fettuccine, you can use whole wheat too)
2 cloves of garlic, minced
2 zucchinis, slices and cut in half (thin half moons)
5 baby bella mushrooms, chopped
2 handfuls of roughly chopped arugula
2 Tbs of chopped fresh parlsey
2 anchovy fillets, chopped into little bits (will make the cat sniff you afterwards)
salt, pepper to taste
juice of one lemon
Hungarian Paprika (optional)
2 Tbs of pesto sauce (I made some with my farmer's market bounty weeks ago, but I guess the store bought kind is OK, no soybean oil)
Olive oil (1 1/2 Tbs?)
1. Boil the pasta according to directions
2. In a bigger pan, over medium heat, cook the garlic, about 2 minutes. Add the zuccini and cook (this will take about 10 minutes- you can chop other things during this time). Add the mushrooms after 5 minutes (they take less time).
3. Beat the egg in a small bowl. Add the pesto and parsley. Maybe add some water. Beat together.
4. Drain the done pasta. Add the anchovy bits to the finished zucchini, then add the pasta and arugula. Mix with one of those pasta sporks (if this is hard, add a little olive oil). Be sure that it's not on the heat anymore, but everything should still be hot.
5. The fun part- quickly add the egg/pesto sauce in the hot mixed up pasta/zucchini mixture. It should pretty quickly "cook" and make everything kinda sticky.
6. Add salt, pepper and lemon juice to taste. You could garnish with cheese but I didn't have any. I threw on some Hungarian Paprika at the end, to give it more color.