Cleaning out the fridge is the mother to some interesting dishes. In this case, I needed to use up some odds and ends in the way of veggies before they went from “on their way out” to “science project”. A quick pasta was just the thing for a tasty, healthy hot lunch. The zucchini, I’m sorry to say, was not reached in time, but everything else turned out beautifully. At 431 calories and 18.5 grams of fat for each of 2 servings, I think it’s a keeper and definitely a submission to this week’s Presto Pasta Nights, hosted by Ruth at Once Upon a Feast.
- 1 small bag frozen peppers and onions (thawed)
- 1/2 cup frozen peas (thawed)
- 4 oz. mushrooms, chopped
- 1 cup chopped asparagus
- 2 tablespoons sun dried tomatoes in oil
- 2 teaspoons garlic
- 1 shallot, minced
- 1 tablespoon olive oil
- 2 tablespoons grated parmesan cheese
- 2 oz. goat cheese
- 2 oz. whole wheat rotini (dry)
- salt and pepper to taste
- Cook your pasta according to package directions.
- Heat the oil over medium high heat.
- Add the shallot, peppers, onion, and asparagus. Saute for approximately 5 minutes.
- Add the mushrooms, garlic, sun-dried tomatoes, and peas.
- Saute for another 5ish minutes.
- Drain the pasta and add to the pan.
- Add the crumbled goat cheese.
- Toss to coat until cheese is melted.
- Add salt and pepper.
- Dish up.
- Add parmesan on top.