My typical shopping week includes a trip to Publix on Sunday night for essentials, followed by post-work Monday trip to Ward's for all my vegetables and fruits. I'm not good at planning a week's menu out in advance, so I just buy whatever looks good and is in season. This usually results in my vegetable drawer overflowing with amazing produce. Invariably, Saturday rolls around and I have a sad forgotten zucchini in the back, half a red pepper in a Tupperware container, and some other odds and ends going to waste. Knowing that these will either end up as tortoise food or in the compost heap, I feel a bit defeated. This weekend, however, I was reminded of a perfect way to use your leftover veggie scraps for a delicious and nutritious meal. Pasta Primavera! The photo above was made from the following:
-one old zucchini (peeled to remove the wilted skin, but revealing a perfectly ripe and tasty interior diced finely)
-one half red pepper, finely diced
-one half red onion, chopped
-one handful of kale greens
-3 cloves garlic finely diced
-small handful leftover pine-nuts
-10 sun dried tomatoes cut into small pieces
-grated pecorino-romano cheese
-organic spaghetti
Sautee all the veggies in a cast iron skillet until cooked. Add the pine-nuts for the last 5 minutes. Boil and drain your pasta and return it to the boiling pot. Add about 1 TBSP extra virgin olive oil (make sure it's single sourced, meaning not comprised from olives from all over the world). Throw in the sauteed veggies, sun dried tomatoes and stir. Top with the pecorino-romano cheese before serving.
The dish is extremely delicious, healthy, and resourceful.
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