Well, the Girl Scout cookies have arrived. I've hidden them from myself, but they're lurking out there, calling my name. "Come and hang out with us!" they cry in their thin minty little voices.
In order to escape, I've tried to convince myself that baby carrots are just as yummy, that every time I open a sleeve of Samoas a fairy dies. Yeah, it's not working.
Good thing I'm dashing around today. I have to edit a book, to write a book, and then go to a playdate. And clean and do laundry, but, pfffffffft
Because I'm so busy, I have to make my fallback Lent dish. It's super easy, and it's so yummy that my husband starts to fork it right out of the casserole as soon as he walks in the door. (Gross, right? I know!!!)
I'm going to serve it with wine, a simple salad and some rolls, and you already know what's for dessert.
14 oz pack of that fake crabmeat. Louis Kemp is good, and I also like the Stop N Shop brand.
Red or orange bell pepper, deseeded and cut in small strips
1 large onion, diced
Pack of mushrooms, presliced
Pound + of desired pasta (I use a box and a half of Farfalle, those little butterflies)
Locatelli or Romano Cheese, grated
Frank's Hot Sauce (I put that #$% on everything!)
Put on a bigpot of salted water. While it boils, cut your veggies.
In a large saucepan over medium heat, pour in a bunch of olive oil. I use quite a bit, at least three - four tablespoons - since the mushrooms will soak it up. Add the peppers and let them saute for a few minutes.
Pasta water should be boiling by now. Pour in the pasta.
Add the onion to the peppers and let saute a few minutes. When the onions are translucent, add the mushrooms and stir. Add the hot sauce when the mushrooms go limp and release their juice.
Add the crab meat to the veggie mix and allow to heat through.
Strain the pasta and pour into a large pasta dish or casserole. Pour the crab / veggie mix over the pasta.
Serve with plenty of cheese.