Sunday, July 27, 2008

Saturday lunch : spaetzle with vegetables

I usually end up forgetting to record weekend lunches where I cook; ha ha... not this time.

Start some olive oil in a pan. Add minced garlic and a couple dried chilis and let those cook until they're aromatic. Add some spaetzle (pre-made; I used "vegetable spaetzle") and let cook, tossing every few minutes, until the noodles are starting to brown and crisp up in places. Toss in some diced fresh tomato, coarsely chopped basil, and crumbled feta cheese. Serve immediately.

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