June 28, 2011
Improvisation is a Beautiful Thing...
I know I've posted "throw it all together" ideas before, but this one really came out delicious. Last night, we had grilled corn-on-the-cob, with a few leftover ears. So tonight, I cut the corn off the cobs, chopped up a few odd pieces of veggies from the fridge and freezer, and mixed it all together in a garlic sauce with organic, whole wheat spaghetti. Use whatever leftovers you have ~ be creative. I believe it's the garlic sauce that really pulls it all together, no matter what ingredients you use.
"Throw It Together" Pasta
8 oz. whole wheat spaghetti, uncooked
1 zucchini (cut into chunks)
1/2 cup black beans (drained/rinsed)
1/2 cup edamame
fresh corn (cooked/sliced from cob)
1 cup vegetable broth
3 garlic cloves (thinly sliced)
1/2 red pepper, diced
6 cherry tomatoes, diced
freshly grated parmesan cheese
optional - 1/2 teaspoon butter
In a medium stockpot, cook the spaghetti in water, sea salt, and 1/2 cup of the veggie broth. Don't overcook it, you want the inside to be a little firm.
While the pasta is cooking, warm a bit of olive oil in the bottom of a large skillet (just enough to coat the bottom). Saute the garlic until soft, then add the vegetables and beans. Cook on high heat for about 2 minutes, then add the remaining 1/2 cup of broth.
When the pasta is just about done, (remember, a little undercooked), gently take it from the pot and place it right into the veggie-broth mixture. I use a small strainer for this, but you can also use tongs. Move the pot close to the skillet. It's okay if the pasta water gets into the skillet, it gives it extra flavor and liquid. Don't strain the pasta! :)
Let it simmer for about 3 minutes, spoon into warm dishes and drizzle with olive oil. Serve hot seasoned with salt, pepper, and grated cheese. And see? You "threw it all together" without ordering out!