Quite often I have a lot of vegetables lying around in the fridge. Half a carrot here, a green pepper there, a zucchini or two hiding in the back. Instead of throwing them out I put them to good use with my Leftovers Pasta recipe, a mishmash of random things found knocking around in the vegetable drawer of the fridge.
Cheesy Vegetable Leftovers Pasta
Olive oil for frying
1 onion, sliced
1 clove of garlic, crushed
2 chicken breasts, diced (optional)
2 cups of diced mixed vegetables (carrots, peppers, zucchinis, peas, etc)
2 tsp of chili powder (or more to taste)
1 tsp of cumin
1 can of chopped tomatoes
2 tbs of tomato paste
Salt and pepper, to taste
2 cups of dried pasta, small shapes work best
1 cup of grated cheese
1. Fry onion and garlic for a few minutes over a medium heat. If using carrots, add now. Add chicken and fry until browned. Add any other vegetables you’re using and continue to fry for a few more minutes.
2. Add chili and cumin and stir for one minute.
3. Add tomatoes, paste, salt and pepper and bring to a boil. Simmer for 15-20 minutes. Meanwhile, make pasta according to package. I’d forgotten to add the green pepper earlier so I just threw it in now!
4. Transfer to an ovenproof dish, sprinkle with grated cheese and bake for 10 minutes at 350F.
Optional: Sprinkle with chili flakes for extra spice.