This recipe is all about using what you have on hand, so feel free to adjust the vegetables based on your fridge leftovers.
Ingredients:
- 1 pound dried spaghetti
- 4 oz sliced mushrooms
- 2 cups baby spinach
- 1 each of red, yellow, and orange bell pepper, sliced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped (optional)
- Olive oil
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1/2 red onion, thinly sliced
- Juice of 1/2 lemon (optional)
- Fresh herbs (optional, such as parsley, basil, or oregano)
Instructions:
- Cook the spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the mushrooms and bell peppers to the pan and cook for another 5 minutes, or until softened.
- Stir in the garlic and sun-dried tomatoes (if using) and cook for another minute, until fragrant.
- Add the cooked spinach to the pan and cook just until wilted.
- Drain the pasta and add it to the pan with the vegetables. Toss to combine.
- Season with salt and pepper to taste. Add a splash of reserved pasta water if the mixture seems too dry.
- While the pasta simmers, prepare the avocado salad. In a bowl, combine sliced avocado and red onion. Drizzle with lemon juice (optional) and season with salt and pepper. Garnish with fresh herbs (optional).
- Serve the pasta hot, topped with the avocado salad.
Tips:
- Feel free to add other leftover vegetables you have on hand, such as broccoli, zucchini, or cherry tomatoes.
- If you don’t have sun-dried tomatoes, you can substitute with chopped fresh tomatoes or a splash of tomato paste.
- To make the dish vegan, skip the cheese and use olive oil or vegan butter for cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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