#94 Wholesome Buckwheat Pasta with Herb Omelette

Sunday was one of those days when I had no plans for lunch or dinner and I found myself wanting to eat at home. I did not find anything interesting in my fridge to cook up a special meal.  I was caught up in social gatherings and planning summer activities this weekend and was planning to get  a sandwich for lunch. But since I can be spontaneous I change my mind often and decided to come up with a combination meal that just popped up in my head. I'm sure you've had this expereince sometime or other when you want to create something innovative and simple that satisfies your appetite but at the same time is not too bad for you?

At times, I may open the refrigerator and ideas pop up in  my head just glancing at my leftover vegetables. Other days I can stare at the fridge, have no idea what to make, and then resolve to ordering takeout!! Fortunately, the red peppers gave me an idea and the roasted peppers and tomato sauce turned out so lip-smacking good that R and I enjoyed the immensely flavorful pasta that drowned in it ... and it was a quick fix meal!! I had leftover sauce so I tossed it in whole wheat fusilli for weekday lunches.

Ingredients:
Vine ripe Cherry tomatoes- 1/2 lb bag
Sweet Red Bell Pepper-1 large
Olive oil
Garlic- 1 whole
Red Onion- 1/2 small sliced
Crushed red pepper-1/4 tspn
Red wine vinegar- 1 Tblspn
Basil leaves- 6 julienned into strips.
Salt and pepper to taste
Buckwheat Noodles or Whole wheat pasta

Method:
1. Roast in a 375 degree oven the Red Pepper, sliced cherry tomatoes, red onions and all the cloves of garlic.
2. When the tomato, onion and garlic are roasted remove them from the baking pan. Roast until the red pepper is a bit charred.
3. Remove the skin of Red Pepper and in a blender blend the red onions, garlic, Red pepper with Red wine vinegar
1/4 cup water and blend until smooth sauce. add roasted tomatoes, julienned basil and keep aside.
4. Meanwhile, cook the pasta in a large pot of boiling salt water until al dente about 8 mins.
5. Drain, then transfer to a warm bowl, Add sauce, crushed red pepper, salt and pepper and toss.
6. Serve immediately topped with grated Parmesan Cheese with a Leek and Herb Omelette.

Leek and Herb Omelette

Ingredients:
4 large leeks, washed and sliced into 1/4 inch circles
4 eggs, beaten
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. basil
1/8 tspn thyme
1/8 tspn flat leaf parsley
Herbed butter -1 Tblspn(Take a stick of butter and add the same amount of chopped herbs as given in this recipe and mix it all together)
oil, for frying
Preparation:
1. In a saute pan add the herbed butter (it is absolutely "out of this world" in flavor, as you can see in one of my pics) and the chopped leeks and saute well until the leeks are bright green and just tender.
2. Place leeks in a mixing bowl. Add beaten eggs and all the rest of the ingredients. Add flour or matzah meal. Season with salt, and pepper. Mix well.
4. On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, pour the egg batter into the pan(the heavenly aroma of the herbed butter hits you at this time and I can assure you it will take you to a higher place:)) and rotate the pan to spread the egg around and cook for a minute. Slowly turn and fold the omelette. Fry
approximately 3 minutes on each side, until cooked on both sides and soft in the middle. Slide from the frying pan onto plates