Improv Pasta

Like anyone short on time and sleep, I find that eating, while epically important, is easy to forget to do and some nights it's a scramble just to eat anything at all let alone make a dinner. Well The Captain and I have found at least one meal that we can make on the fly and be eating in less than 15 minutes, and it's warm and filling and chock-o-block full of veggies. I would say that's a major step above rice cakes or cereal for dinner.

[Step 1]

Boil salted water in a sauce pan. Preheat oven to 375.

[Step 2]

In another pan, sauté onions and garlic in oil [or water for a low fat option.] Add anything you have in the fridge or pantry. Seriously. Just about anything. Whoaaa dream big.

Bell peppers

Kalamata olives

Artichoke hearts

Sliced mushrooms

Spinach

Capers

The possibilities are endless. We used peppers, olives, and artichokes. Add your desired ingredients to the pan.

[Step 3] Open up a can/jar/container of leftover red sauce and top all the veggies. Lower the heat to low and let simmer whilst you make some garlic bread.

[Step 4] Add your favorite pasta to the water. I use Trader Joes brown rice fusilli, gluten free and DELISH.

[Step 5,6,7ish] If you are like us if you buy a loaf of bread you will eat the whole damn thing, so for a little portion control I use 1 ciabatta roll for both of us. I keep them in the freezer. Pop in the microwave to defrost. Cut into 4 pieces about an inch thick. Take some more minced garlic and pop in the microwave with a tablespoon of earth balance butter. Stir in about a tablespoon of olive oil, a pinch of salt, and a pinch of dried parsley. Pour all over the ciabatta pieces [I stuff them all in an aluminum foil boat so I don't have to do more dishes because I despise dishes] Toss in the oven for 5-6 minutes.

[Step 8ish] Enjoy your tasty meal in less than 20 minutes.