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Sometimes you have to think quickly to make dinner work. If you’ve got leftovers in the refrigerator they can go a long way towards getting a meal on the table that much quicker. Plus nothing goes to waste! For this Fridge Raid Pasta we’re using a variety of veggies to create a tasty dish that can be a lifesaver for dinners or lunches.
We’re roasting veggies and using some fresh and frozen, too, but the main thing to take away from this recipe is that you can use whatever you’ve got leftover. If you made roasted veggies the night before the next day is the perfect time to make this dish. Peppers, zucchini, eggplant, carrots – all of these will be delish in this pasta dish.
The things that you need to make fresh for this recipe are the pasta (unless you have leftovers which hardly ever happens in my house) and some caramelized onion. It takes about 20 minutes for the onions to turn dark and sweet. You really only need to stir the onions a few times so the work is minimal.
During that time you can make the pasta and chop the other ingredients. But, that rich French onion flavor takes this dish from a throw-together collection of leftovers into something you’ll want to make again and again.
Toss your caramelized onions with some roasted peppers, the pasta, and some fresh basil you’re ready to enjoy this Fridge Raid Pasta. It may have a funny name but this dish delivers some serious flavor.
Fridge Raid Pasta
Diet: Vegetarian
Ingredients
- 2 bell peppers, halved and deseeded
- 3 tablespoons olive oil, divided plus extra for topping
- salt and pepper to taste
- 2 onions, sliced
- 2 cloves garlic, minced
- 2 cups fresh or frozen trimmed and chopped green beans
- 2 cups baby spinach, roughly chopped
- 1 pint cherry or small tomatoes, quartered
- 1 lb spiral, penne, or elbow pasta
- pinch white pepper
- 1 bunch of basil, roughly chopped
- 1/2 cups shaved Parmesan cheese
Preparation
- Preheat oven to 400˚F. Place peppers on lined baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper. Bake for 20-30 minutes or until tender, stirring only a few times. Add garlic and cook for 1 minute. Set aside to cool.
- While peppers bake add 2 tablespoons olive oil to large skillet. Heat over medium. Add onions and cook for 20 minutes on until browned and softened.
- Fill stockpot halfway with water. Beat to boiling. Add beans and cook for 2-3 minutes or until bright green. Remove to bowl of cool water with slotted spoon.
- Add spinach to water and cook for 1 minute then remove with slotted spoon to bowl of cold water as well.
- Cook pasta to package directions. While that's cooking dice peppers and roughly chop basil. Drain pasta and rinse with cool water and drain again. Toss pasta with a dash of olive oil in large bowl.
- Combine all ingredients with pasta and add another drizzle of olive oil. Season with salt and pepper and toss well to coat each piece.
Recipe adapted from Waveney Mill.