This is more of a ‘use-up-the-food-in-your-fridge-before-it-goes-bad’ pasta. I’m moving out next week and getting set to travel the west coast for the next month, so I am trying to get rid of (um, eat?) all of the food in my fridge and cupboards so that none of it goes to waste. This is the kind of recipe where you literally just throw everything you have into a pan, let it cook, throw it over your pasta noodles and hope for the best. Let your imagination run wild kids! I pictured this to be more of a veggie bolognese before I made it, but it ended up being more of a salsa, and it looks really similar to the pasta primavera I made a few days ago (it tastes different, I swear). Would have been perfection with garlic bread! The following recipe can be changed as you please—have some mushrooms in the fridge? Toss ‘em in. No black beans? No problem! Makes approx. 2-3 servings.
Spaghetti (Orecchiette, or pasta of similar size, would work quite well with this sauce, too)
Small can of diced tomatoes
1 tbsp of butter
Asparagus, chopped into small pieces
Zucchini, chopped into small pieces
1/3 cup of black beans, rinsed
1/4 of a small red onion, finely chopped
1 clove of garlic
Salt & Pepper
In a medium frying pan, melt butter over medium heat. Toss in onion and garlic and let simmer for a few minutes. Add chopped vegetables to frying pan and cook for about 5 minutes. Meanwhile, in a medium saucepan, bring water to a boil and cook that pasta like you know how! (Hint: Al Dente). Add the can of diced tomatoes to the frying pan after you’ve let the vegetables cook, and let the sauce simmer until your pasta is finished, or until the vegetables in the sauce are tender. Add salt and pepper to taste. Once pasta is finished, strain and add it to the sauce in the frying pan. Toss all ingredients together until coated. Serve immediately & enjoy.