Two posts back to back!! You’re spoiled 😛
So I had a hilarious first time experience last night. Get your mind out of the gutter. It’s PG.
I was riding in the car with a friend, who will go unnamed, and he noticed that he was out of gas. We pulled over at a gas station and he started filling up the car. As the car was filling up he was leaning in the drivers window, and I was sitting in the passenger seat, and we were just talking. I asked how many gallons the car takes and he estimated something around 22 gallons. So we’re just waiting and waiting, and he looks over his shoulder and says, “hmm it’s up to $90 so I guess it’s more than that”…then I start hearing dripping and splashing and confusingly ask, “is it even going in the car?” He looks over his shoulder and says, “oh crap!” as he rushes over to stop the tank from overflowing all over the car and into a puddle on the ground. Turns out the lever didn’t unpop when it was full and it just kept pouring all over the place. Fortunately we didn’t get into an accident later that evening as we were extremely flammable. It might be one of those moments where you “hadda be there” but hopefully you all still learned a valuable lesson: keep an eye on the pump so you don’t increase your chances of blowing the place up.
I thought it was fitting to do a recipe in this post of another first-time. I made this pasta a few nights ago, and it’s a great recipe for those nights when the refrigerator is empty and you want to make something easy. Most of these ingredients are things you will have lying around.
What You Need:
You also need olive oil! The olive got voted out of the picture by the other ingredients. Poor olive oil.
- Olive oil (I listed it first so it’s feelers weren’t as hurt)
- 1 1/2 cups of spinach
- 3 cloves of diced garlic
- Hand full of chopped shallots
- 3 sliced mushrooms
- 1/2 cup (ish) of sliced tomatoes
- few slices of lemon
- Red pepper
- Pinot Noir wine (I wanted to use white, but we didn’t have any and the red actually came out very tasty- you could use either)
- Parmesan (optional at end)
1. Boil pasta following directions on package. Don’t drain the water though.
2. Heat up the stove to medium low. Once hot, add enough olive oil to cover the bottom (about 2 tbsp). Then add a hand full of chopped shallots, 3 cloves of chopped garlic, sprinkle red pepper generously and shake on some salt, pepper and basil.
3. Let simmer for a few minutes. Then add mushrooms and tomatoes.
4. Let that cook for several minutes. Next turn the heat up to medium high and add some water from the pasta (then you can drain the rest and set the pasta aside). Add the chicken and some more salt and pepper. Leave for 10 minutes.
5. Add more red pepper, squeeze some lemon in, and add about a 1/4 cup of wine. Once chicken is all the way cooked through, add 1 1/2 cups of spinach, cover and remove from burner til spinach wilts.
6. Mix with pasta and add Parmesan if desired!