Sunday, October 16, 2011

October 16, 2011: Any Leftovers With Any Pasta Recipes

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Yesterday I shared with you a recipe I concocted to use leftover pork loin roast. Today I want to share with you several possible combinations of other types of leftover meat, vegetables, pasta and sauce.

Mexican Chicken
Protein: Leftover chicken, shredded
Vegetables: Black olives, tomatoes, yellow onion, garlic, jalapenos or green chile, bell pepper
Pasta: Fideo (or any type of tiny shaped pasta)
Sauce: Velveeta cheese
Garnish: Freshly chopped cilantro

Italian Sausage
Protein: Leftover smoked sausage or minced beef (steak, roast, etc.)
Vegetables: Tomatoes, garlic, white onion, mushrooms, black olives, bell pepper
Pasta: Spaghetti or gnocchi
Sauce: Tomato sauce
Garnish: Parmesan cheese and basil

Vegetarian
Protein: Black beans
Vegetables: Green onions, tomatoes, jalapenos, garlic, celery, mango
Pasta: Macaroni
Sauce: Pasta water and a bit of olive oil
Garnish: Crumbled cotija or goat cheese and cilantro

All American
Protein: Ham
Vegetables: Corn, peas, carrots
Pasta: Penne or farfalle
Sauce: Velveeta
Garnish: Minced parsley and bacon bits

These are just a few ideas for using leftovers with pasta. Hopefully this gives you further ideas of ways to take one night’s dinner and totally, yet easily, transform them into a brand new meal another night. Bon app├ętit!

Tip: Thicker, wider pastas work best with meats and lots of vegetables.

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