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One serving of supper for four, made from a piece of cooked, left-over top sirloin steak, some fresh vegetables, half a jar (350 ml) pasta sauce and penne pasta. |
Use left-over beef, veal, chicken, turkey or sausage.
Substitute fresh, sliced zucchini for the meat and make a vegetarian pasta dish that can be eaten cold for lunch.
Slice cooked meat or fresh zucchini and sautee in a large frying pan with:
2 tbsp. olive oil
1 clove garlic peeled and sliced
1 sliced green pepper (seeds and stem removed)
1 med. onion peeled and sliced
When heated through, add:
350 mL pasta sauce (or canned diced tomatoes)
carrot curls from 1/2 medium carrot
In a medium pot of salted water, boil till al dente, then drain:
2 handfuls (250g) penne pasta
Add to the ingredients in the pan:
Cooked, drained pasta
Generous shakes of dried basil and oregano
2 tsp dried red chili peppers (or more to taste)
8 cherry tomatoes, halved (optional)
Garnish with a sprig of fresh herb.
Serve with grated parmesan cheese if desired, and a side salad.
2 tbsp. olive oil
1 clove garlic peeled and sliced
1 sliced green pepper (seeds and stem removed)
1 med. onion peeled and sliced
When heated through, add:
350 mL pasta sauce (or canned diced tomatoes)
carrot curls from 1/2 medium carrot
In a medium pot of salted water, boil till al dente, then drain:
2 handfuls (250g) penne pasta
Add to the ingredients in the pan:
Cooked, drained pasta
Generous shakes of dried basil and oregano
2 tsp dried red chili peppers (or more to taste)
8 cherry tomatoes, halved (optional)
Garnish with a sprig of fresh herb.
Serve with grated parmesan cheese if desired, and a side salad.
