So earlier this week I made bruschetta with roasted red peppers, tomatoes, and goat cheese for a small dinner party I was hosting. It was such a hit, I made a second batch for hubby and myself last night (and to save myself some work, I used a can of drained, diced tomatoes–I still think the fresh are better, FYI). I had the last of the bread with the bruschetta for lunch today, but I still had about half a cup of the topping remaining. So I decided to do some creative tinkering in the kitchen to see what else I could come up with to do with it.
Naturally, I wound up making pasta–because, let’s face it, almost everything is good on pasta in some form or another.
- 4 oz. dried pasta of your choice (I used cavitapi)
- 1/2 cup leftover bruschetta topping
- 1 whole medium zucchini, diced
- 1/2 cup baby portabella mushrooms
- 1 oz goat cheese
- 2 Tbsp light sour cream
- olive oil
- minced garlic
- Drizzle olive oil in your skillet and heat over medium high.
- Start your pasta water and salt.
- Add garlic (your preference–I only used about a 1/2 tsp because there was loads of garlic in the bruschetta topping)
- Add zucchini and mushrooms.
- I also had some pre-grilled chicken (one of those rarely bought convenience foods that I don’t suggest–it’s never as good as when you make it yourself, but I bought it for my non-cooking spouse and then he didn’t like it–gotta use it SOMEWHERE) that I needed to use up that I tossed in, but this would be just as good without meat.
- Dump your pasta in the boiling water.
- Sautee veggies until zucchini softens.
- Add bruschetta topping.
- Turn down heat and add goat cheese and sour cream. Mix until cheese is melted.
- Add drained pasta and stir well to coat.
It’s not really a pretty dish, but it was definitely tasty.