Follow Kristi Ondo's adventures feeding her little family! Neither Kristi nor her husband are chefs, but they enjoy cooking fun new recipes and raising their daughter.
What is the bonus of a pasta dish one night? Leftovers the second night! I often forget about leftovers. I have found, however, that by using fresh, good ingredients we do a lot better remembering that they are there. Case in point: pasta from last night has become dinner tonight!
This time, we added more veggies, and added more of the sauce. Our lovely sous chef was in charge of the salad. Evie is a huge salad fan, especially when she gets to pick the extras. Putting salads on the plates is usually her job, as involving her in our kitchen work has gone a long way to giving her an appreciation of food and a good diet. Current favorite salad toppings include dried cranberries, sliced almonds, and rainbow goldfish crackers. Oddly, she prefers her salad bare of dressing. We use white balsamic vinegar and olive oil ourselves, unless there is a special dressing for the protein and salad.
Evie knows she needs to clean her greens
And spin them
Before she may plate
I stored last night's pasta in the pot, so I grabbed it from the fridge, threw it on a burner on medium low, and drizzled some extra virgin olive oil on top. In the meantime, Mark sliced up more peppers and mushrooms. We also put together a little extra of the same sauce. Dinner came together rather quickly, by adding the peppers, their juices, the mushrooms, and the sauce, the pasta rebounded nicely, not a dry strand in the pot. The meal was yummy, simple, and hearty. Two meals for the price of one, love it!
Finished product, photo by Miss Evie
Published in Cookin Mama
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