This pasta dish was inspired by my grandfather who always used to get hungry late at night and as a result was often forced to work with a bunch of random ingredients. One of the most yummy pasta dishes I ever had was the result of one of his binges. He simply cooked up some pasta and thru whatever tasty looking ingredients he could find in the fridge into a pan, then sauted, seasoned, and mixed. Since I was traveling last week and knew I'd have a bunch of produce that was going to go bad, I decided to take a page out of his book. It was incredible. I love cooking with pasta because its so easy and cheap to experiment with. The options are endless and everyone should be able to find their own perfect combo that they can whip up whenever the mood strikes.
Ingredients
- 1 cup uncooked whole wheat pasta
- 1/2 a cup crumbled goat cheese
- 1 tbsp olive oil
- Porcini mushrooms
- Cherry tomatoes
- Arugula
- Asaparagus
- Edamame
- Salt
- Crushed red pepper
- Prepare pasta according to package directions.
- While pasta is cooking, heat oli in a large skillet and add all the vegtables besides the arugula and cook till softened. Add crushed red pepper and salt to taste
- Drain the pasta and add to the skillet with the vegatables. Add goat cheese and stir over low heat till cheese is melted and ingredients have combined
- turn off heat and stir in arugula.
- Place in bowl, add addition goat chesse and olive oil if desired and enjoy!
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