In the days when time was tight, (Mom Taxi, extracurricular activities, etc.), I'd whip this up with leftover grilled or roasted veggies and meat. The recipe pictured is leftover grilled chicken brats and asparagus and took minutes to prepare. Saving some of your pasta water adds a creaminess and brings flavors and starches together. 

The first time I made this, I plated it up and took pictures, but it isn't really necessary. Yeah! One less dish to wash! We usually just dish up right out of the pot, take a seat at the table and gobble up! 


Leftover veggies (asparagus, peppers, onions, mushrooms, etc).
Leftover protein (sausage, chicken, steak, etc).
1 box of Pasta (1/2 box for smaller appetites)
2 - 4 Tablespoons THAT'S GOOD GARLIC!
Shredded Parmesan Cheese
Optional add-ins: Pesto, chopped Italian Parsley

Cook pasta according to directions. When draining pasta, save 1/2 cup of pasta water. Set pasta and pasta water aside and return pot to stove. Drizzle a little oil and warm leftovers, THAT'S GOOD GARLIC! and optional ingredients on med-low heat, stirring occasionally. Once warmed through, add pasta and pasta water continuing to cook until all ingredients are heated thoroughly. Add shredded parmesan and stir. Serve warm. 


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