let’s play my favorite game, it’s called clean-out-the-fridge-to-see-what-you-can-make-for-dinner-tonight.
i play it about once a month. usually this ends in some sort of soup, but we have no broth due to the recept consumption of french onion soup and curried sweet potato soup. we have no fish, no sea creatures, and no meat. we have a little bit of spinach left over from the chicken and carrot and spinach dish, some parmesan from the béchamel lasagna, some pearl onions from the coq au vin, and some canned roasted red peppers from – i’m embarrassed to admit this – the chick stew i made in january. don’t worry. i checked the label, sniffed, and confirmed – still good. and the pantry always has a mishmash of 75% eaten pasta cartons. so, tonight’s clean-out-the-fridge adventure ended in pasta.
so this dish, while nothing incredibly exciting, gets the job done. our fridge is clean (we still have some olives, but that didn’t feel right), and i can go grocery shopping tomorrow. yay!
- 2-3 oz whole wheat fettucini pasta (or other pasta of your choice)
- 1 tablespoon olive oil
- 12-15 pearl onions, peeled and halved
- ½ cup roasted red pepper, sliced thinly
- 1 cup spinach
- 2 tomatoes, quartered
- ¼ cup parmesan, grated
- Bring a pot of water to boil and cook pasta.
- Meanwhile, heat olive oil in a large pan. Add pearl onions and cook for 5-6 minutes. Stir in red pepper and cook for an additional 4-5 minutes. Add in spinach and tomatoes. Stir until well mixed and spinach has wilted.
- Serve vegetables on top of pasta with parmesan cheese.
- Substitute in anything else in your fridge, within reason.
Leave a Reply