Feb 14, 2009

Vermicelli with Smoked Salmon and Vegetables

So the day after the Vermicelli with Bay Scallops, I took about 15 minutes to use up the remaining pasta and create a really delicious dish. I dug through the refrigerator and found several ingredients that became a tasty lunch to take to work. Exploring the refrigerator and pantry is how I make many of our meals. Having a well-stocked pantry and fresh veggies on hand makes it much easier.

The amount of cooked pasta I used is an estimate. I like to improvise. Sometimes a dish turns out pasta-lean sometimes pasta-heavy. And when I'm a little short on veggies, I add a legume or bean to a pasta dish. As it turned out, I think the balance was pretty good.

*3-4 cups of cooked vermicelli
*two smallish zucchini, thinly sliced on the bias
*1/2 an onion, sliced
*3 garlic cloves, chopped
*4 oz. smoked salmon
*1 tbsp extra virgin olive oil
*red pepper flakes
*salt and black pepper to taste
*Italian flat-leaf parsley, choped
*grated Italian cheese of your choice

In my largest non-stick skillet I heated the oil over medium-high heat. Once the oil was shimmering, I added the garlic, onion, and zucchini, tossed once to coat and just let it sit for a few minutes. Hear the sizzle. The sizzle means color and flavor. I tossed it around a bit then let it sit again for a few minutes. More color. I then tossed in the cooked pasta and the smoked salmon and tossed the whole thing to break up the fish and separate the pasta. Heat the pasta through for just a few minutes. Season with salt and pepper and red pepper flakes to taste, sprinkle with grated cheese if you like and you are done.

As you can see, this dish came together in a flash. It provided two filling lunches and a snack.


Zita said...

looks flashilicious:)

vb said...

Zita, love that word. Flashilicious it was!

trompyx said...

really good!

vb said...

trompyx, thanks for visiting!

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