Why do I post pasta recipes? I’m trying to show that “eating healthy” doesn’t mean you can’t eat carbs. And, I love pasta!
One of my go-to dinner recipes is more of a clean-out-the-fridge assembling than an actual recipe.
This is a tasty way to use up leftovers.
- Put leftover cold fusilli pasta (cooked al dente) into a big mixing bowl, drizzle with a little extra virgin olive oil.
- Add chopped leftover veggies from previous night’s dinner: carrots (roasted* with ginger powder, honey, salt, olive oil) and broccolini (roasted* with salt and olive oil, then drizzled with balsamic vinegar).
- Harvest fresh lacinato kale, cut into thin ribbons and mix in a small bowl with residual oil from the roasted carrots, then add to the pasta bowl mixture.
- Add handful of small Roma tomatoes cut in half, about 6 Kalamata olives (pitted, sliced), and 1.5 ounces of goat cheese.
- Toss everything vigorously together, plate in a shallow dinner bowl, place 3 ounces leftover cold Coho salmon (baked with olive oil and salt), sprinkle freshly chopped garden chives on top.
You can make up your own variation of the above, based on what you had for dinner and what is in your fridge/pantry.
A santé—to your health!
* Click here for more roasted veggie suggestions.
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For other impromptu meal ideas check out The Menopause Menu & Pinterest.