Mixed Pasta Concoction
[Roasted Peppers pg. 593, Roasting Winter Squash pg 614]
This week I did not have a lot of time to spend on cooking some elaborate nor did I have a lot of money to spend. So this week I decided to try and use up somethings I had and make something that wouldn't take up a lot of my time, but leave me with leftovers. Going off of what Beth from Campus Club demonstrated for the Weds. class on roasting vegetables, I decided I wanted to try and recreate it because it was so good. So I looked to Bittman for some guidance. Although I was planning on using the recipe on "Roasting Hard-To-Peel Winter Squash" my work ended up a pint of multiple different kinds of winter squash that were already roasted and mushed up (haha that's probably not that technical term).
|The container filled with orangeness (under the garlic) is the squash|
I received from work
As you can see from the above picture, I didn't use a ton of ingredients. I also chose to use pasta because its quick and easy. I also wanted to use the tomatoes that we canned in class so I threw that into the mix as well. I used onions as well even though they are not shown in the picture above, I had forgotten that I had onions.
So I just chopped up all my veggies, and threw them in the largest pan I had so they didn't have to be piled on top of each other.
Mincing the garlic was the most time consuming part of this activity. Thank goodness I required my roommate to help if she wanted to eat this delicious goodness.
And of course I had to top off my pasta concoction with some mozzarella cheese. It was really good and I was able to show my roommate that cooking is fun and not hard to do!