Sunday night, I ate leftover pizza. Monday night, I ate leftover pizza. On Tuesday, the leftover pizza had run out, so I ate a few breadsticks and went to sleep. Hi. I’m a food blogger. And I’ve been over cooking for the past week.
Tonight was looking pretty bleak, and I almost went to bed hungry for two nights in a row, but at the last minute, I decided to put a stop to the madness. I threw together a quick dinner of pasta and a few of the leftover vegetables I had in my refrigerator. It was great. Definitely better than leftover pizza any day of the week.
Cooking dinner doesn’t have to be a complicated, elaborate ordeal. Often times, simple really is the way to go.
Ingredients (makes two servings):
- 2 cups of pasta (I used rigatoni)
- 1 zucchini
- 4 - 6 sundried tomatoes
- 1 cup of baby spinach
- 1 large garlic clove
- 1/4 cup of feta cheese
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- pinch of red chili flakes, or to taste
Make the pasta:
Fill a medium sized pot with with water. Add the salt and cook over medium heat with the lid on. While the water is boiling, finely chop the garlic. Cut the zucchini into small cubes and the sundried tomatoes into thin strips.
When the water starts to boil, add the pasta and cook according to the directions on the package, stirring occasionally. I cooked my pasta for about fifteen minutes.
Once you’ve started cooking the pasta, add one tablespoon of olive oil along with the garlic and red chili flakes to the pan. Cook over medium-low heat for a minute, and then add the zucchini and sundried tomatoes. After about five minutes, add a tablespoon or two of the pasta water to the vegetables and continue to cook. The vegetables will be cooked by the time the pasta is done.
Drain the pasta and add it to the vegetables along with the baby spinach. Cook for a minute, turn off the heat, and add the feta and remaining tablespoon of olive oil. Toss the pasta, the vegetables and the feta together and forget about ordering takeout again.