Yesterday we had a typical Canadian spring shock to the system. After days of gloriously mild weather, it turned very chilly, gray, and windy. Since we spent the day running around (Alliance Française for French class, some lunch, then the Canada Blooms show, then errands…whew!) we wanted a warming sort of dinner.
We made this easy chicken and pasta dish, which serves 3 (leftovers for Sunday lunch, with a salad).
Cook 100g (3.5 oz) whole wheat spaghettini.
Meanwhile, in 10ml (2 t) olive oil, sauté a leek that has been sliced and rinsed (white and light green parts only) until it starts to become translucent. Add 125 ml chopped cauliflower (1/2 c) and two spears of asparagus, sliced into bite-size lengths. Put a lid on this and give it a couple of minutes to release a bit of liquid. Then stir in a diced tomato, 30ml (2T) pesto, and 60ml or 1/4 c of pasta water. Lid, turn down the heat, and let it simmer til the pasta is done.
Drain the pasta and mix into the veg. Put the lid back on and let the whole thing sit on very low heat for 3 or 4 minutes for the flavour to develop.