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Author Notes: Whenever you have something good in the refrigerator, any kind of pasta in the pantry, and a little imagination, it becomes a completely new recipe.
A little of this, a little of that; nearly anything can be brought to a new simple and delicious life.
In this recipe I many times mix and match different vegetables, meats, herbs, and pasta.
- • 2 cups leftover meat (turky,beef, pork, chicken, lamb or sausages) chopped in bite-size pieces
- • 2 tablespoons olive oil
- • 1 medium onion diced
- • 1 large or two small leeks (white part) sliced
- • 2 large garlic cloves minced
- • 2-3 medium zucchini unpeeled or 1 large eggplant cut in half and sliced in ¼ -inch pieces
- • 2 cups can tomatoes, drained
- • 1 cup good quality red wine
- • 1 cup fresh peas
- • ¼ teaspoon ground cinnamon
- • ¼ teaspoon nutmeg freshly ground
- • 2 teaspoons salt
- • ½ teaspoon red pepper flakes
- • 1/2 a pound pasta of your choice fresh cooked or leftover (al dente), I like Pappardelle
- • ½ cup grated Parmesan, Romano or Sharp White Cheddar cheese
- • 2 tablespoons fresh Basel (chopped)
- 1. Brown the meat in oil; add onion, leeks, and salt; sauté until tender.2. Stir in zucchini, tomatoes, garlic, and wine, cinnamon, nutmeg, and red pepper flakes; sauté for about 10 minutes or until the mixture is reduced in half. Set aside to cool to room temperature.
- 3. Meanwhile cook pasta; before draining reserve ½ cup of the cooking liquid. If using leftover pasta, worm it in a double boiler. 4. Gently mix everything together; fold in the fresh peas, chopped Basel, and cheese. 5. If you fill that the mixture needs more moisture, add the reserved cooking liquid.
- 6. Taste for seasoning; grease a four-quart casserole baking dish; pour the mixture, smooth-out the top. 7. In a small bowl combine ½ cup Panko breadcrumbs, 1 tablespoon Extra Virgin olive oil and some more grated cheese. 8. Sprinkle over the top and bake for 30 minutes in 400 degrees preheated oven.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe