Saturday, January 23, 2010

Sauted Spaghetti

This is my favorite leftover concoction. It is a flexible method that you can use just about everything you've got in the fridge. I do have some some favorites, but you can decide for yourself what's the best combination.

2 c Meat, small slices or chunks
2 c Veggies, chopped small
6 c Pasta, cooked
1 t Garlic, minced
1 T Olive Oil
1 t Sesame Oil
1 t Sea Salt
1 t Oregano
1-4 T pasta water

Lightly saute meat in hot oil while pasta cooks. Add garlic and vegetables to meat and saute until softened. Add cooked pasta, spices, and sesame oil. If pasta is a bit dry, add a bit of the water drained from the pasta. Stir continuously for 1-2 minutes. Top with Parmesan cheese if desired.

Meat $2-4
Veggies $1-3
Pasta $1
Garlic/Oil/Spice from stock

Meat - Sausage (link & ground), ham, bacon, etc (I like something that renders a bit of fat to flavor the pasta since no sauce is used)
Veggies - Baby bok choy*, peppers, broccoli, carrots, celery, green beans (french cut), zucchini, yellow squash, etc.
Pasta - linguine*, spaghetti, fettuccine, penne, etc
* = my fav

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