Fridge Dump Pasta
The perfect meal-on-the-fly to use up things from your fridge. Don’t be put off by the “dump” - this is one of my favorite meals!
Yield: 4 servings
Total cook time: 15 minutes
Ingredients
1 pound pasta
Veggies - some of my favorites are
zucchini (1/2 - 1, diced)
mushrooms (up to 8 oz, diced)
sun-dried tomatoes (1/2 cup, chopped if desired)
artichoke hearts (1/2 cup, chopped)
garlic (lots! about 5, minced)
onions (1/2-1, small diced)
fresh spinach, 1-2 cups aka a few handfuls
Extra virgin olive oil
Salt and pepper, to taste
Pesto (I always keep a jar of the Kirkland brand pesto in my freezer)
Freshly grated parmesan, for garnish
Red pepper flakes, for garnish
Toasted pinenuts, for garnish
Basil, for garnish
Directions
Cook pasta according to the directions.
When pasta starts cooking, heat olive oil in a large sauté pan over medium-high heat. Once hot, add onions and cook 3-5 minutes or until begin to soften. Stir in garlic and cook another 2-3 minutes.
Add in vegetables that need cooking, i.e. zucchini and mushrooms, stirring to combine. Season to taste. Cook until softened, about 5 minutes. When veggies are finished, add in the sun-dried tomatoes, artichoke hearts, and spinach (any or all, if using). Turn off heat.
Toss the pasta in a little olive oil or pesto, then add in vegetable mix.
Serve and garnish as desired.
