Day Two: Veggie Pasta
- Whole Wheat Pasta
- Leftover Kabobs
- Frozen vegetarian meatballs (or protein of your choice)
- Tomato Paste
- Tomato Sauce
- Canned Diced Tomatoes
- Leftover Pinot Noir
- Shredded Parmesan
- Basil (left over from tomato dish)
- Minced Garlic (left over from kabob marinade)
Cook pasta according to directions (for whole wheat pasta, boil for about 15 minutes after water initially comes to a boil-- salt water well!!)
Dice leftover kabob veggies of choice-- I chose the red, green and yellow bell pepper, mushrooms, zucchini and, of course, onions. Sauté onions, then add other veggies and frozen meatballs and garlic. Add tomato paste and stir, coating all the veggies. Add a splash of wine.
Add tomato sauce and canned tomatoes. Let simmer.
Drain pasta when it is done, then add to sauce. Stir to coat. Let simmer.
Top with basil and parmesan when ready to serve.
(In retrospect it occurs to me that the jar of Ragu I had in the pantry would have worked better since this sauce does not cook all day enough to mingle with the veggies. Next time...)
Dice leftover kabob veggies of choice-- I chose the red, green and yellow bell pepper, mushrooms, zucchini and, of course, onions. Sauté onions, then add other veggies and frozen meatballs and garlic. Add tomato paste and stir, coating all the veggies. Add a splash of wine.
Add tomato sauce and canned tomatoes. Let simmer.
Drain pasta when it is done, then add to sauce. Stir to coat. Let simmer.
Top with basil and parmesan when ready to serve.
(In retrospect it occurs to me that the jar of Ragu I had in the pantry would have worked better since this sauce does not cook all day enough to mingle with the veggies. Next time...)