Sometimes dinner is less about following a recipe or instructions on the side of a box, and more about using the ingredients you have at hand to make something spontaneously yummy. Dinner last night was one such culinary experiment- and I was surprised at how good it tasted. When you’re feeling lazy, why not saute up some leftover pasta in a rich, olive oil vegetable sautee and garnishing with some cheese and pine nuts? The most crucial ingredient is the caper- it adds amazing amounts of flavor and a vinegar bite to otherwise plain pasta.
Italian Caper Veggie Pasta
1- 1 1/2 tbsp olive oil
3 diced shallots
2-3 chopped fresh garlic
1/2 diced green pepper
1 tbsp capers
2 cups of cooked GF brown rice pasta
sprinkling of Pasta seasonings
1-2 tbsp pine nuts
Freshly ground pepper, salt if desired
1-2 tbsp fresh mixed herbs, chopped (I used parsley, thyme, basil, and sage from my balcony garden)
2 tbsp grated parmesan or other hard cheese
Heat 1 tbsp olive oil in a nonstick frypan or cast iron pan. Add shallots, and saute until slightly translucent. Add fresh garlic, cook until onions are slightly caramelized, and add diced green pepper, stirring in thoroughly. Add capers. Let cook slightly longer and then add pasta, mixing thoroughly in the onion mixture. When pasta looks moist and rich, season with pasta herbs and add pine nuts, stirring occasionally until browned as desired. Season with salt and pepper, mix in fresh herbs, remove from heat when they wilt slightly and sprinkle with grated cheese.
Serves ONE. Double as needed.