Did we all have a beautiful extra long sunny summer long weekend? I spent it up North at my cottage and am still here – sunning, funning and wild raspberry picking. And cooking! There’s a simple recipe I want to share with you – my fridge bits vegetable fettuccini.
As I may have mentioned before, we don’t have running water up here so we always do our very best to make our food using as few pots and pans as possible. This lends a whole new level of creativity to the cooking process. We like to use up what we have leftover and then build upon to make the best ever dinner there ever was.
This pasta is one of my absolute favourite go-to dinners or lunches.
Fridge Bits Vegetable Fettucini
So when we make a fridge bits vegetable pasta, the noodle and the fresh made sauce become the unifier and you can literally throw in whatever else you have around. That “whatever else” can be:
- steamed veggies
- grilled veggies
- your fave meat, fish, bean or tempeh
- and any other goodies
Now, you want to be careful that you don’t mix too many different flavours or things that already have sauces on it. Simple is where it’s at.
Now when it comes to pasta – I don’t care what healthwashing is covering the label. You know what I’m talking about right? The labels that say “whole grain” or “high protein” or labels that make extravagant promises.
What will matter is what is written in the ingredient list and what you do with it. The ingredient list should really just be a gluten-free whole grain. I love whole buckwheat soba noodles.
See, you can serve a massive bowl of pasta with a jar of tomato sauce, throw in some factory farmed ground beef, sprinkle it with processed parmesan and build yourself a nutrient-depleting meal that is calories without meaningful nutrition.
Or you can take the same pasta, mix it with loads of vegetables and a healthier organic protein, a made from scratch sauce, top it with some cold pressed flax oil and sea salt and you have a very different story being told on your plate (and in your body).
Pasta on its own, in any form, is a processed food to some degree. So if you are going to eat this treat we call pasta, it really should comprise only a small portion of the total dish- and not the main filler.
You ready to toss this vegetable fettuccini pasta dish together for en easy breezey summer mealsy? Here I share my version, but you best be knowing I want to know what lands in your version.Print
What is your go-to summer dinner?