Best Laid Plans
Remember when I told you that I was going to make the pita pizzas last night and take photos for the recipe posting?
Here’s the deal: we were out of pita bread.
I was even in the store picking up more mushrooms and walked by the pita bread and thought “should I get more?” then I laughed, remembering how we always do that and we have 3 packages in the fridge.
Except for last night.
And I didn’t realize it until I had already sautéed the mushrooms, onion and zucchini for the pizzas.
Now this is the time where I turn on the “concoction” afterburners and try to make something out of nothing. Challenge accepted!
A cook with a well-stocked pantry should be able to roll with the punches when things don’t go according to plan in the kitchen! (A topic for a future post!)
Without further ado:
Starting out with the 2c sliced zucchini, 2c sliced baby portabella mushrooms and 1/2 white onion (thinly sliced) that I had prepped for the pizzas, I added cooked penne (apx. 1c uncooked, saving 1.5c of the pasta water), added some parsley and a tablespoon of balsamic vinegar to the liquid that had cooked out of the mushrooms and zucchini (I cook the liquid off when I’m making pizzas). Toss the cooked pasta with the veggies and add a little pasta water and stir until the pasta is silky and gorgeous.
I know, “silky and gorgeous” doesn’t really help when describing a recipe. But try this: if you don’t put enough pasta water in, it’s dry and horrible; too much and it’s soupy and tasteless; just right and it’s silky and gorgeous. I can try to explain it more succinctly – but that’s just how it works!
Top with a bit of Parmesan cheese and scarf down.
Most importantly, act like you meant to do this all along!