Monday, June 27, 2011
Leftover Veggie Pasta
My parents, siblings, and our kids all get together for special occasions, or whenever our little brother is in town from Arizona. We all have standing contributions toward dinner, and my sister Carolyn's is pupus (Hawaiian for appetizers). She brings a big tray of veggies and dip and is always kind enough to leave the leftovers. We snack on them the next day and for dinner I usually incorporate them into an easy pasta dish.
1 box orrechiete pasta, cooked (reserve 1/4 cup cooking water)
3 cups raw cut up veggies (I used grape tomatoes, baby carrots, cauliflower and broccoli)
2 cloves garlic
2 Tbsp. olive oil
2 Tbsp. butter
4 chicken Italian sausages
1/2 cup Parmesan cheese
Begin by sauteeing the sausages in the olive oil and butter until they're browned; throw in the garlic and cook for 30 seconds more, then add the veggies and cook for about 3 minutes. Take out the sausages and cut them in slices, then add them back into the pan. Add the 1/4 cup cooking water and cover the pan, letting the veggies steam a little until they're tender but still with a decent bite to them. Break up the tomatoes so they help make the sauce.
Add the pasta and heat til everything's piping hot, then add parmesan, salt, pepper, and red pepper flakes to taste.
Janet's Notes: This is a really loose recipe because it varies with whatever veggies and meat you have, so feel free to adapt it to suit your taste.