Have you ever bought a bunch of produce for a recipe, only to be left with a ton of extra ingredients? Sometimes when you go out of your way to make something special, you end up with a lot of extra foods that you don't normally cook.
When this happens to me, I like to look up recipes on other blogs and websites to see what other people are making with this particular ingredient. But sometimes, you don't have time to go perusing for other fancy recipes. You need lunch quick!
Cue the "Throw-Everything-In-A-Pan Leftover Pasta." These veggies happened to be what I had in the fridge, but quite honestly, you can use anything! Vegetables, legumes, herbs. All you have to do is toss it together with a little bit of spaghetti, olive oil, and lemon, and almost everything will go together. Plus, you get a ton of nutrients from all your different food groups!
Ingredients (serves 1)
- 1/2 cooked brown rice spaghetti
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped bell peppers
- 1/4 cup slice white mushrooms
- 1/2 cup spiralized butternut squash (you can also used chopped)
- 2 radishes
- 5 cherry tomatoes
- 1/2 avocado
- 1 lemon
- 1 tablespoon chopped parsley
1. Cook spaghetti according to package. Set aside.
2. In a large pan, heat up 1 tablespoon extra-virgin olive oil on medium heat. Add bell peppers, mushrooms, squash, and radish, cooking for about 4 to 5 minutes or until vegetables begin to get soft. Add in tomatoes and cook for another minute or two.
3. Remove from heat and toss in pasta, mixing evenly. Top with sliced avocado, 1 tablespoon olive oil, lemon, and chopped parsley.