Fridge Foraging Feast: Turning Leftovers into a Delicious Dinner

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:

1. Cook the spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the mushrooms and bell peppers to the pan and cook for another 5 minutes, or until softened.
4. Stir in the garlic and sun-dried tomatoes (if using) and cook for another minute, until fragrant.
5. Add the cooked spinach to the pan and cook just until wilted.
6. Drain the pasta and add it to the pan with the vegetables. Toss to combine.
7. Season with salt and pepper to taste. Add a splash of reserved pasta water if the mixture seems too dry.
8. 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).
9. 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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