Thursday, June 9, 2011

Delicious Avocado and Antipasto Pasta with Garlic Chips -or- Sally's not a coeliac! Yeay!

I did look up 'antipasto' to make sure it doesn't mean anti-pasta, just in case. It means 'before the meal', but in this case we are incorporating all of these yummy ingredients into the main event. Today I went to the doctors and found out that not only that I'm not coeliac but also, my liver and kidney function, my cholesterol level, my vitamin d levels and even my B12 levels are fantastic. The doctor even said "It's all good. You're not allowed to be all good are you?" He was joking. I assume he means that the majority of people that come in to see him must have some kind of discrepancies in their blood work. Jeez... I wonder why?
I bought fresh pasta, marinated eggplant and capers to celebrate. The zucchini I made a few weeks ago.

Serves: 4
Time: 20 Minutes.

  • 250 grams of pasta. I used tagliatelle.
  • One avocado. Chopped.
  • Half an onion, sliced.
  • About a quarter of a cup of marinated eggplant, sliced.
  • The same of zucchini.
  • Two tablespoons of capers.
  • Two handfuls of fresh, baby spinach.
  • Two tablespoons of olive oil, or use the oil from the marinated veggies.
  • Juice of half a lemon.
  • One clove of garlic, sliced.

In one saucepan, add the pasta and fill with water. Bring it to the boil and simmer until al dente.
In another, add the oil and once heated over medium heat, add the onions. Fry until translucent.
Once the pasta is ready, drain and add it to the onions.
Add the avocado and vegetables, along with the capers. Stir through. Add the baby spinach and stir through. You can take the food off of the heat as you just want the spinach nicely wilted.
Add the lemon juice and lots of pepper.
In the saucepan you used for the pasta, add a little oil and the slices of garlic. Fry until brown and then top over the pasta. Yum!