Tuesday, April 3, 2012

Spaghetti, Feta & Veggies

Good morning!  

Here is another quick and easy meal that I pulled together using pasta, along with some veggies and feta cheese from the fridge.   

Spaghetti, Feta & Veggies
2 tablespoons extra virgin olive oil
1/2 pound spaghetti {I used whole wheat}
1/2 red onion, chopped
2 cloves garlic, minced
1/4 cup carrots, chopped
1 cup green beans {from Sunday's dinner}, cooked and sliced
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
Splash of balsamic vinegar
Salt to taste

1. Boil salted water and cook pasta according to the directions.  Reserve 1 cup of the pasta water before draining.  

2.  In a medium frying pan, heat oil.  Saute onions, carrots, and a pinch of salt and cook for about 4 minutes, until tender. 

3.  Add garlic and saute another 2 minutes.  

4.  Add the tomatoes and another pinch of salt and cook for 2 minutes.  With a fork, gently smash the tomatoes to create a sauce.  

5.  Sprinkle in the red pepper flakes, dried basil and green beans.   Cook another minute and reduce to low to keep warm until ready. 

6.  Place pasta in a serving bowl and top it with the sauce.

7.  Mix in the feta, vinegar and a little bit of the reserved pasta water.  Toss.  Add more water if needed.  Serve warm. 

The result? A healthy, tasty concoction full of whole wheat pasta, fresh veggies and tangy cheese.  The splash of vinegar plus the sharpness from the feta gave this dish a delicious, zingy flavor.  

My theory?  I like to use what I have in the fridge to create unique meals.  The leftover green beans and the plethora of veggies that are always housed in my refrigerator, plus the half box of pasta in my cabinet all came together for a delightful dinner.  

Make it a great Tuesday!


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