Hello super chefs,
I know what you’re thinking: Moroccan dish? pasta? how….? well, maybe it doesn’t go together but in my kitchen it does.
So in this dinner you will indulge on juicy grilled vegetables zapped with a custom blend of Moroccan spices. Loaded with fiber, low in fat, 100% organic and 200% vegetarian not to mention satisfying and the smell – if my kitchen walls could talk…nice hah?
But before we get to business please allow me to share some thoughts with you o.k.? You know, I wasn’t sure if I should post this recipe. I mean look at the pictures, besides that my photography is that so shabby, it’s pretty self-explanatory – linguine topped with grilled vegetables right? right. But wrong. You see, there is much more to it than just cooking and feeding a hungry mouths. Here is how I see it – I am very creative as you probably know but sometimes I don’t feel like cooking (happened to you?). And when I do, as tired as I might be, I’m out of ideas and not in the mood to be bothered with too much “kitchen” you know (happened to you?). And sometimes, just when everybody else in the household expects the genie in me to make magic…well…all I want then is hide (happened to you? please say yes so I wont feel left out here).
Simply put – some days are just not your days. So what are you going to do about it? I’ll tell you what I do – I cook – but not just cook – I cook hot and spicy. Taking it out on the food? maybe. But I don’t just cook hot and spicy people, I go the extra mile and blend colors with textures and spices sometimes without even thinking, driving everybody crazy with a wicked aroma, while amusing myself and avoiding thinking about how the day that wasn’t my day was you know. But don’t get me wrong, hot and spicy doesn’t mean punishing your loved ones (think this option didn’t cross my mind?), but I’m all about balance. Just try not to lose it, get creative, get the genie out of you if you need to and get to business. After all, commands are fully obeyed on a happy stomach.
I usually eye-ball almost everything (a method I inherited from my mother), but here I was more specific for those who need that extra help.
You know, when I made this dish my husband was literally starving. I mean not only for food but for a super creation and honestly, he didn’t expect to “experience” this kind of smell that just popped out from the spices, I mean he drooled. When he finally sat down to eat and took the first bites, he looked at me. I saw the fire in his eyes…he would get me arrested if he could… for doing that good.
So, shall we:
1 pkg of linguine, cooked (follow package directions)
zest of 1 lemon
2 of each of these fresh vegetables:
carrots, red onion, yellow onion, grape tomatoes
1 jar baby artichoke hearts in vinegar (you can use plain artichoke hearts in a can)
1 tsp shredded ginger
3 tbsp chopped parsley
any spices you have: 1/2 tsp cinnamon (or 1 cinnamon stick)
1 tsp of each: ground coriander, red sweet paprika, red-hot paprika, mustard seeds, cumin, nutmeg
kosher salt and black pepper to taste
1 large garlic head (cloves separated with skin on) and save 7-8 cloves for the linguine
Peel the carrots, cut to large pieces and cook in a boiling for a few minutes or until tender. Drain well and put in a large mixing bowl. Drain the artichokes, pressing gently to remove any access liquid and add to the carrots. Peel and cut to large pieces or slices all the other vegetables (garlic cloves leave whole) and add to the carrots. Add spices and coat with olive oil. Season with kosher salt and fresh black pepper. Combine all the ingredients making sure vegetables are well coated with the spice blend. Set a side and get the linguine sauce going.
Linguine sauce: cover the bottom of a medium non-stick pan with olive oil. Add 7-8 garlic cloves (I like to leave the skin on). Don’t let the oil get too hot, add 3/4 cup of water, be careful though and add parsley and lemon zest. Add the cooked linguine, season with salt and pepper and gently fold. Let simmer about 3 minutes while stirring. Remove from heat.
The Vegetables: get a hot non-stick skillet going. Carefully lay marinated vegetables in skillet, you will hear sizzling sounds (love that!) and in no time you will begin to feel high. The aroma is going to drive you crazy. and your dog too. Grill vegetables 3-4 minutes on each side, turning gently while trying to keep the pieces whole, until nicely charred.
Assembly: on a large platter, pick a pretty one you are about to impress your family and yourself, lay the linguine and pour over any liquid left from the pan. Top linguine with the heavenly charred vegetables, garnish with arugula.
Enjoy. I know you will.