Last week when Ali posted her recipe for Balsamic Butter Pasta, I knew I had to try it. I love balsamic on anything – have you tried balsamic strawberry gelato? To die for! I use balsamic vinegar instead of regular salad dressing and save a lot of calories that way.
Our Friday night was spent at Trader Joe’s since it’s out of the way and I only go there about once a month. My fiance’ saw the following pasta and tossed it into my basket:
I’m also a sucker for anything artichoke, so I thought it would be a good application for the balsamic sauce. I planned to cook it with the suggest zucchini, along with onion, eggplant, and some spinach.
However, my father had used the zucchini the night before and my spinach turned into the previous meal’s salad course. What to do when your dinner plans go awry at the last minute?
Open a bottle of
And dig some other random vegetables out of the fridge. Enter green onions and green bell pepper.
The recipe calls for reducing 1/2 cup of balsamic vinegar, which I thought I had a large jug of in the pantry. Wrong again. Luckily I did have this yummy balsamic glaze on hand. It’s already like a reduced balsamic vinegar, with sugar and xanthan gum added.
After the eggplant, peppers, and onions softened, I turned off the heat and stirred in a chopped tomato and some of the glaze.
I added the veggies to the cooked ravioli and topped with some Italian cheese blend and another drizzle of the glaze.
Per the package, about 3 ravioli make up a serving. According to my fiance’, about 8 make up a serving. The next day’s lunch plans were foiled as well, but that’s okay – he’s lucky I love him so much.
Things don’t always turn out this well when I’m forced to improvize, but I was pretty happy with this dish.
How do you react when things (in the kitchen or otherwise) don’t go as planned?