Pasta is cheap and filling, so we try to implement it in our meals weekly. We LOAD it with fresh veggies when we have them, and frozen ones when the fresh are not available. This is pretty much what I call a SKELETON recipe in that it’s really good just as it is, but you can add all kinds of other things to it to make it even better. It’s a GREAT way to use up odds and ends that might be facing putrification in your crisper drawer (AKA “Graveyard”—where produce goes to die). You can also add leftovers of turkey, ham, chicken, etc. to bulk it up if you want.
This can easily be a $3.00 meal if you use what you already have on-hand, so be creative and be intentional!
6 cloves garlic, pressed
2 T. olive oil
2 jalapeno peppers OR 1 poblano pepper OR 1 bell pepper of your preference (or any other kind of pepper you have), sliced thinly
6-8 roma (plum) tomatoes, chopped (or use a can of tomatoes if you want–the chipotle ones would be good)
1/2 tsp. slat
1/3 c. fresh basil OR 2 T. dried basil (or Italian seasoning)
1 (8-oz.) pkg. thin spaghetti, cooked
freshy-grated Parmesan cheese
Cook garlic in oil in large skillet over medium heat, stirring constantly, 1-2 minutes.
Add pepper and cook one minute, stirring constantly.
Add tomato and salt; cook 3 minutes or until thoroughly heated. Stir in basil.
Serve immediately over pasta and sprinkle with cheese.