Here it goes for this week.
Hooray! I have no waste to show for this week. This is because we did some creative cooking to use up leftovers and other food we had with a short shelf life. We made Creamy Pesto Spaghetti. The whole family agreed that it was very good.
The dish was made mostly by emptying containers of what we had in the fridge. However, the proportions of the ingredients worked out well, so we will make this again keeping the pasta, sour cream, and pesto amounts about the same and add whatever else is handy.
Our Recipe (or a good guess at it.)
Creamy Pesto Spaghetti
- Cook and drain.
6 oz. of garden spaghetti
- While the spaghetti is cooking, mix together:
1 cup low-fat sour cream
1/4 cup basil pesto
1 fresh tomato- chopped
8 stalks grilled asparagus-cut into 1/2" pieces
1/4 cup shredded Parmesan cheese
2 oz. baked pork loin-chopped
- Microwave the above mixture for about a minute to take the chill off, then stir into the hot pasta.
- Garnish with tomato and basil.
- Serves 4 or more depending on how hungry you are.