Pesto Pasta and Vegetables

This is one of those “refrigerator dinners.”  You know the ones.  You have a few things in the fridge, none of which make a dinner on their own, but which in combination you feel sure you can make into something.  I’m sad to report that I was also having company for dinner tonight.  Fortunately she’s a very forgiving guest.  And all in all it wasn’t a bad meal.  Easy, fresh, filling, cheap and yummy.

Here’s what I had to work with:  a red onion from the farmers’ market; two small tomatoes from the neighbor’s garden; a yellow squash and a zucchini from my own garden; pesto made from my herb garden basil; and some whole wheat and spinach linguine from Bombolini pasta.  I sliced the onions and yellow squash; chopped the tomatoes; and grated the zucchini.  It’s a nice combination of flavors and textures.  Add 2 tablespoons of pesto to the sauteed vegetables and 2 more to the cooked pasta.  Combine and that’s it.  Done.

You should feel free to work with whatever you have on hand.  Just add things to the saute pan in a hardest to softest order so everything will finish at the right time.  Onions and peppers first; squash next; and tomatoes last.  Add some hot pepper if you need a little extra kick.  Add some chicken if you have some leftover.  Whatever you like.  One thought, if you’re hoping to sneak in some extra vegetables virtually unnoticed the grated squash is a good choice.  It kind of blends in with the  pasta and pesto. Grate some parmesan over the top and no one will notice.

Good? Absolutely.  And good for you.
Easy? Absolutely.
Good for company? I certainly hope so since I served it tonight!
Special shopping? That would kind of be missing the point of the refrigerator dinner.


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