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Friday, October 06, 2006

Rigatoni with Vegetables



So, what do you do when you planned a quick and easy pizza dinner, but at the last minute find the Trader Joe's pizza dough has black mold specs in it? Pasta!

This Rigatoni with Vegetables made use of leftover grilled eggplant from the recent Vegetable Towers and some leftover Potato, Bean & Gorgonzola Gratin. I also added some mushrooms sauted in butter and broccoli florettes (which I boiled with the pasta for about 5 minutes). A little red pasta sauce and crumbled feta and this was a tasty and original meal. The leftover gratin with rich and creamy Gorgonzola really made this special!

3 Comments:

Blogger Lydia said...

Improv dinners are the best!

1:49 PM  
Anonymous Karina said...

I love toss toether pasta dishes! Yummy.

5:20 PM  
Blogger Catherine said...

Hi Lydia and Karina,

I'm really into using up all leftovers and this was better than anything I might have just thought up!

7:27 PM  

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