Here in Toronto, we are on day 17 of a garbage strike. I know what you are thinking and you are right. Peeeeee-eeeeew. Thankfully our summer has been remarkably chilly so it is not as bad as it could have been.
Now, not picking up garbage, really doesn’t bother me so much. I fill one grocery bag size of of garbage in about two months. The problem I am having is two-fold. The first is that greenbin (city compost) and recycling both fall under the duty of the garbage collectors. The second is that my one hour bike ride along the bike path at the lake and up the Humber River takes me past THREE temporary dump sites. These dump sites are in parks. I simply can not bring myself to create garbage that will be left in a park to fester and breed maggots, rats, flies, and feed rabid raccoons (okay maybe not rabies ridden but I hate raccoons).
So in an attempt to not create any garbage whatsoever, I am getting super-powered creative. Hence my Fridge Bits Pasta. I made this surprisingly delicious dinner with things I found in my cupboards and fridge. The waste from my meal looked like this:
Your garbage collectors don’t have to be on strike for you to make an effort to create a healthy, garbage-free meal. Make it a game. Games are fun!
Here is my recipe for this deliciously simple, minimal prep time, minimal cook time, maximum delicious pasta.
Fridge Bits Pasta
What’s in your fridge.
What’s in your cupboard.
Pasta (or grain of choice).
Fridge Bits Pasta
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Keywords: boil saute entree dinner lunch dairy-free gluten-free sugar-free vegetarian broccoli tomatoes zucchini whole food
Ingredients (Serves 1-2)
- 1 cup brown rice pasta
- 1 cup leftover steamed broccoli
- 1/2 cup leftover steamed green beans
- 1 cup leftover grilled zucchini
- 1/4 cup sun dried tomatoes, chopped
- 1/2 fresh tomato, chopped
- 1/2 fresh bell pepper
- 1 clove of garlic, minced
- 1/4 cup sunflower seeds
- 2 Tbs olive oil
- 1/4 cup water
- Handful of windowsill herbs that included Basil, Lemon Balm, Sage, Oregano
- Salt to taste
Put pasta or grain of choice in a pot to cook.
In a separate sauce pan, add olive oil, tomatoes, red pepper (or any other raw veggie you are using) garlic, sun dried tomatoes, fresh herbs and sunflower seeds.
Allow to cook until garlic becomes aromatic and tomatoes are hot (very technical I know).
Add in other already steamed/grilled veggies and cook just until all are warm.
Add water as needed to pan to keep from sticking.
Once pasta is ready (about 15-20 mins) drain and rinse and return to the pot.
Stir in the veggie/sauce mix.
Serve hot or refrigerate to enjoy the next day as a pasta salad.
Important Note: Do not put more on your plate than you will eat. Silly to go through the effort of making a garbage free meal only to create garbage (and waste food) by having eyes that are bigger than your stomach.