Wednesday, May 29, 2013

Empty the Fridge- Dinner

I was about to head out of town for the weekend so I wanted to use up the fresh veggies. It's never fun to return home to moldy food in the fridge. So, I grabbed what I had left and got creative!

6 mini portabella mushrooms
2 small zucchinis
1 small onion
1 block of firm tofu
2 cups pasta
Pasta sauce
Olive oil
Balsamic vinegar

I started by slicing all of the zucchini and onions. I cut the mushrooms into quarters and the tofu into cubes. I then sautéed everything with some olive oil and balsamic vinegar. While it was cooking I threw in some salt, pepper, thyme, and basil.

While the veggies and tofu were cooking I tossed some corn pasta into a pot of boiling water.

After all the veggies had cooked I added the pasta and mixed it all together. Then because I had about a 1/4 of a jar of pasta sauce, I tossed that in too. I mixed it all up and then let it sit for a few minutes.

And that was it! I sprinkled some parmesan cheese on top and we were good to go! I even had enough left over to take for lunch the next day! I actually ate the left overs cold and it was still pretty tasty

If you have any recipes you use with things lying around the kitchen we would love to hear!

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