Leftover Pasta

When I have a bunch of vegetables that are about to go bad, I do what any pasta lover would do and saute them up and toss them with all the good stuff: herbs, cheese, pasta, and butter. I call this leftover pasta for obvious reasons, and it can be altered based on what’s in your cabinet.

Ingredients:

12 ounces of your favorite pasta (I used mini penne)
2 carrots, chopped
¼ cup onion, diced
2 cloves garlic, minced
2 tablespoons chopped fresh basil
⅓ cup peas
1 tomato, chopped
⅔ cup fresh grated parmesan
3 tablespoons crumbled feta
5 tablespoons butter
salt and pepper

Cook pasta according to package directions, with five minutes left add peas. Set aside when finished cooking
Meanwhile, add one tablespoon of butter to a medium saucepan, on medium heat, saute onions, garlic, and carrots in butter until carrots are tender and onions and garlic brown. About 5 minutes.
Turn off heat and add pasta and peas to vegetable pan. Add tomatoes and basil, stir until well combined.
Add butter and stir until melted and butter coats veggies and pasta. Gradually stir in parmesan, add salt and pepper to taste.
Top with feta. Serve warm and enjoy.

I used a local favorite in this rendition, Hatch green chile, and it added such a great spicy layer to an already delicious dish. So if you have a spicy veggie laying around, add it to the pasta!