Pantry Pasta


One of my roommates moved out today so while she was finishing up her packing, I decided to clean out the fridge and my pantry. In the process, I found 3 different types of dry pasta and, in the fridge, some random produce left over from other recipes that was about to go bad. I figured I would throw it all together and see how it turned out! Here’s what I did:

First I put a large pot of water on so it could come to a boil while I started on the “sauce”


I used garlic oil (mince a clove of garlic per 2 tbsp of olive oil and let the flavor meld together) that I had left over from when I made homemade pizza a while back. I put that in my wok (a large frying pan will work too) over moderate heat


 I then thinly sliced the left over green onions from the stir-fry I made yesterday. I let the garlic and onion sweat out for about 3-4 minutes


Next I added in left over sliced mushrooms from the Slow Cooker Lasagna I made on Monday and let them cook for about 7-10 minutes (I didn’t really time everything so these times are all estimates)


Next I threw in halved cherry tomatoes that I’ve had in the fridge for salads. I let them cook for about 3 minutes and then covered the wok.


I left the wok covered for 2 minutes so the cherry tomatoes and mushrooms could steam and cook through more quickly


I let the “sauce” go for another few minutes (maybe 2 or 3) until the tomatoes started to burst and let out some of their juices


(This is what it should look like)


Next, I drained the pasta and dumped it on top of everything. I took the pasta out a minute before the recommended time (so after 7 minutes of cooking) because it continues to cook once added to the “sauce”


The last step was throwing in a few handfuls of arugula for a little green and spiciness


All done! I was able to make about 4 (larger) servings with what I had on hand. This is by no means a recipe to follow step-by-step but more of a guideline for making sure you aren’t throwing out any food! Now I have lunch for Nick and I for the next two days!

WW Points: 9 points per serving*

*Remember- this is for this pantry pasta so yours will probably have a different points value. I used about 4 cups of pasta, 1 cup of cherry tomatoes, 2 cups of arugula, 2 cups of mushrooms, 4 tbsp of oil (I added a little extra to my garlic oil), 2 cloves of garlic and 4 green onions (whites and pale green only).


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