Pasta with veggies, almonds and parmigiano cheese: new life to the leftovers!
Cooking is fun, but there is not always time and ingredients for sophisticated recipes. Here's how to bring an appealing and healthy dish to the table even when the fridge is more or less empty ...I had leftover swiss chards, sautéed aubergines, almonds and a tomato. I quickly prepared a tasty and very balanced pasta dish. Any vegetable is fine, the important thing is fantasy. Complete the meal with a side dish of carrots, a slice of wholemeal bread and a fruit salad to finish.
Prep Time10 minutesmins
Active Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: almonds, leftovers, olive oil, parmigiano cheese, pasta, pasta di semola di grano duro, vegetables
Yield: 2people
Calories:
Materials
FOR THE PASTA
160gpasta di semolawhole wheat, if possible
300gcooked vegetableseg. swiss chard and eggplant/aubergine
50galmondsweight without shell
1tomatoripe
2tbspolive oilextravirgin
3tbspparmigiano reggiano cheesegrated
pepperto taste
saltas little as possible
SIDE DISH OR APPETIZER
300gcarrotsgrated
100gbreadwholemeal
FOR THE FRUIT SALAD
300gfruiteg. strawberries and peaches
2tspsugar
lemon juiceto taste
Instructions
HEAT THE WATER FOR THE PASTA (at least 4 liters)
THE SAUCE
coarsely chop the vegetables and sauté them in a pan. If they were unseasoned, you can first make a sauté with a clove of garlic and oil. If you are in a rush, only add some oil
dice the tomato
chop the almonds and, if you have time, roast them in a pan
grate the parmigiano cheese
FOR THE SIDE DISH OR APPETIZER
wash the carrots, cut the tops and ends. Cut in sticks.
FOR THE FRUIT SALAD
wash the fruit, discard stems and stones, cut in dices
season lightly with sugar and with somme freshly squeezed lemon juice
ALMOST READY...
cook the pasta "al dente"
sauté in the pan with the vegetables
add the tomato, almonds and the grated cheese and serve immediately!