Wednesday, September 24, 2008

Herbed Rotini with Grilled Vegetables

Herbed Rotini with Grilled Vegetables

Last night my kitchen was covered with pots, pans, dirty dishes and things were burning while I frantically decided what my next step would be. I'm hardly ever this disorganized. I plan ahead.

But I'm also scattered. I planned to make penne with roasted vegetables and goat cheese, but when I looked at the recipe I noticed I forgot to buy the ingredients for more than half the recipe. So I had to do some quick thinking.

I considered making the grilled vegetable pitas with goat cheese I had planned for later in the week, but then I realized I didn't have time to make the coleslaw, and oh yeah, I was going to buy some corn to grill with that. Oops. Luckily, I flipped the page in the magazine and saw that Cooking Light used those same vegetables in a separate dish. Herbed Penne with Simple Grilled Vegetables. So I made that — sans the basil, which I had also conveniently forgot to purchase.

But dinner was already disorganized at this point and my rhythm was off. I added garlic to the pan to increase the flavor, and then burnt it while I not-so-patiently waited for the boyfriend to bring the vegetables in from the grill. Then I cut pinkie while chopping parsley. What my pinkie was doing in the way of the blade I'm not sure.

These things tend to happen when I haven't prepped dinner before I start cooking. But in the end, dinner somehow came together. And it was a happy accident. And it's even a make again. The vegetables were perfect grilled, they wouldn't have worked any other way.

Best yet, it was only 8 points for a 2 cup serving, so it was filling and didn't break the points bank.

1 comment:

Sarah said...

Looks extra-tasty.

I had a moment of "what the hell am I going to do with these ingredients" last night, too. Ended up with a curried tilapia dish that was also in the "make again" category.