scene: monday after a ridiculous weekend. visitors gone, matthew out of town. i’m tired. NOT going to the grocery store.
decision: PANTRY CLEAN OUT!
thoughts: pasta is filling…for protein i’ve got canned tuna…and i’ve gotta get rid of those zucchini from the stuffed peppers.
don’t judge me – it sounds weird but it was light and pretty dang good. you can mix this up with whatever you’ve got left in the fridge and pantry – any veggie or meat, really.
tuna, zucchini, and red pepper pasta aka pantry clean out pasta
time: 30 min | serves: 2-3
- olive oil
- red pepper flakes
- salt, pepper
- 1 clove of garlic
- parmesan cheese
- handful of spaghetti
- 2 small zucchinis
- can of tuna
get it done:
- boil water and cook pasta accordingly
- while pasta is going – heat up some olive oil in a pan and throw some garlic in there on low heat
- while this is heating, chop up the zucchini (or whatever vegetables) into fine pieces
- once water boils, steam the veggies for 2-3 minutes until crunch
- if you don’t have a steamer, you can put a colander over the pot and cover!
- while the garlic is cooking in the other pan, throw some red pepper flakes in there and saute for another few minutes
- add a spoonful of pasta water to the garlic/olive oil/red pepper and let it simmer while pasta finishes cooking
- when pasta is al dente, combine all of the goodness
- toss and add pasta water or olive oil until it’s a smooth consistency still on low heat
- add salt and pepper and red pepper flakes to taste
- drain can of tuna and toss in with pasta
- top with some parmesan cheese (and maybe a squeeze of lemon if you have any) and serve hot!