My bunch loves pasta, pretty much any way it comes. With sauce, without sauce, cold, hot, leftover. Lately one of my favorite pasta dishes is spaghetti or penne topped with a simple saute of vegetables we put in the freezer last year.
Coat a pan with some olive oil and brown up some diced onion and garlic. When it becomes translucent, toss in some mushrooms, roasted red peppers, roasted tomatoes, roasted eggplant or whatever you put up last summer. Add to that some homegrown herbs like oregano, parsley and rosemary. Heat it through, adding olive oil as necessary. Then toss it over hot pasta with some parmesan cheese. The flavor is incredibly 'deep' and pungent, but at the same time it isn't as overwhelming as some of the heavier tomato or cream sauces. Good stuff right there. That's what we had for dinner tonight, in fact. With some homemade wheat bread, home-canned green beans and a side salad. It just doesn't get any better than that.
My favorite part of this meal is that it's so incredibly quick. In 10 minutes (or however long it takes to cook your pasta), you can have a complete meal with several servings of vegetables and virtually no leftovers! What isn't eaten, goes to the chickens who must think they've died and gone to Heaven!
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