I had a full house last weekend. My parents were visiting and my sister's family was with us. As the Chinese would say, very merry:)
We were going to go out for breakfast on Sunday morning, but by the time everyone got ready, it would have gone past 11 am, and small rumbling tummies cannot wait that long. So here was something fast to tide them over: Angel hair pasta with mushrooms and tomatoes.
I use fresh organic shitake mushrooms and organic cherry tomatoes. Quarter about six or seven cherry tomatoes and slice four mushrooms. Set aside. In a pot of boiling water, cook the angel hair pasta for about five minutes. In a separate pan, heat up olive oil and add slices of garlic. Saute for about a minute and add the mushrooms and tomatoes. It gets a little dry as you're cooking, so add a little water or chicken stock if you have some on hand. Let it sizzle for a while and leave in the pan. Once the pasta is cooked, strain and add to the pan of tomatoes, garlic and mushroom. Add about a cup of grated mild cheddar cheese. Toss until all ingredients are mixed. Remove from heat. Garnish with black and white sesame seeds and parsley and be prepared to clean up a messy floor (once the kids start tossing the noodles around). Lauren is discovering the fork for the first time, and she is forking everything! So more pasta ends up on her than in her tummy. Bon apetit!