So the other day I ate a lot of crap at work. For our weekly staff meetings the kitchen is filled with lots of sweets & baked goods. I had two croissants filled with a sweetened cream cheese. On top of that I had a handful of Starbursts. All I wanted for dinner was something light and full of vegetables.
I had no idea where this was going when I started grabbing things from the fridge, produce bowl & the pantry, but I am VERY happy with where it ended up. There wasn’t anything for a sauce, just the moisture given off by the vegetables, but it was just enough to coat the pasta and the flavors were fantastic. At the last minute I decided it needed something else, so I drained a can of tuna in water and added it to the simmering vegetables. This was an absolutely amazing dinner and is going into my weeknight meal rotation. I wish I had something better to call it, but I’m not good with names =) Hopefully you’ll try it, and if you think of something better to call it let me know =)
“Clean out the kitchen” Penne (You can find a PDF printable here!)
- 1 zucchini; quartered and chopped.
- 1 1/2 cups of cherry tomatoes; halved
- 1/2 cup of kalamata olives; halved
- 1/2 of a red onion; thinly sliced
- 2 cloves of garlic; minced
- 2 T. of olive oil
- 1 1/2 cups of penne (whole wheat would make this healthier)
- 10 fresh basil leaves; torn.
- 1 5.5 ounce can of tuna in water
- 1/2 t. of crushed red pepper flakes
- salt & pepper to taste
- Optional: Parmesan cheese
- Bring a large pot of salted water to a boil, add the penne and cook according to package directions.
- In a large pan (with a lid) heat the olive oil over medium-high heat. Add the onions & zucchini. When they have softened (about 3-4 minutes) add the garlic.
- Add the tomatoes, olives, drained tuna & red pepper flakes.
- Place the lid on the pan and let simmer until the pasta is finished cooking.
- Add drained pasta and the basil to the pan of vegetables and toss well.
- Serve with a sprinkle of parmesan cheese on top.