Last night presented a bit of a dilemma in this regard. I had a fridge full of random bits and pieces, and a time crunch, since I was at TurboKick class until 7:15. We did stop at a farm stand on Sunday and pick up an eggplant and more peas. So I decided to throw all the miscellaneous veggies in the fridge into some sort of pasta sauce.
- 2 small carrots, sliced
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- salt and pepper
- 1/2 small eggplant, chopped
- 2/3 cup fresh peas, shelled
- 1 1/2 cups canned diced tomatoes
- 1 cup broccoli (this was leftover, already steamed)
- 1 cup zucchini, chopped (also leftovers)
- 1/2 tsp Italian seasoning
- parsley and chives, chopped
- 1/2 cup part skim ricotta cheese
- 1/2 pound penne pasta
I mixed some parsley, chives, and black pepper into the ricotta cheese and served it on top of the pasta.
This was good (and healthy!) for a bunch of random leftovers and 40 minutes of effort. You could probably make it in 30 if you didn't have to shell your own peas. Or if you didn't eat half while you were shelling them.....
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