Weekend Easy Dish was started so we could use whatever leftover ingredients we have in our refrigerator and kitchen and turn them into an eatable dish. If I were to brag, I’d say delicious, but I’m modest.
Not all of us have the same left over ingredients in the same given weekend, and this may or may not be useful to you right now. However, if the dish sounds good you may buy the ingredients and make the dish, in which case, it will be a fresh, new dish.
What I had in my kitchen this weekend:
Basic ingredients: olive oil, salt, onions, garlic, two boxes of almost empty types of pastas, (about same in size) and grated parmesan cheese.
I garden, so I also had fresh basil leaves, which add extra flavor to any dish, unless it’s a dessert.
In my refrigerator, I had 1/2 a pack of bacon, which had to be used and fresh green beans, which I kept avoiding to cook on their own, so they were at risk to spoil. If your heart doesn’t pound faster at the thought of eating fresh vegetables, this is a great way to incorporate ANY green vegi into a dish you might like.
Have all your ingredients in the same place and make sure you don’t miss the main one, as I did once, when I made sour cream cake, but I had no sour cream.
In a large skillet, cook the bacon until almost crisp, but do not over cook.
In separate pot, cook the pasta 1/2 way. Make sure before you put the pasta in the boiling water, you added salt and little oil to the water, so pasta doesn’t stick together. Drain the pasta and set aside. You might wish to reserve 2 cups of the water in which you cooked the pasta, for use later.
Remove the cooked bacon from the skillet and the drained pasta and set both aside.
To recap: You have the cooked bacon and the cooked pasta set aside.
Chop an onion and garlic to taste, add it to the bacon drippings in the large skillet, add a little salt, if you are not worried about your high blood pressure, and cook until golden, on medium heat.
Add the green vegetable. Remember? The ones which were fresh in your refrigerator, but in danger to become garbage? Stir them in with all the other ingredients in the skillet, on medium heat. About 5 minutes.
Add the cooked pasta to all the other ingredients in the large skillet and stir well. This is when if the ingredients are too dry, you ADD the reserved water from cooking the pasta.
After I cooked everything on top of the stove, and mixed them all together in the skillet, I put everything in a baking dish and bake it for about 15-20 minutes. It gives the dish extra flavor. Make sure you use a non-stick product , so the food doesn’t stick to the bottom of your baking dish.
What’s nice in life is, God granted us free choices:
You have a choice of what to do with the bacon. My choice, was to chop most of it and stir it with the other ingredients, but I reserved a few NOT crisp slices of bacon, and I placed them on TOP of the dish, so when the dish bakes for the extra 15 minutes, extra flavor is added and the bacon on top becomes crisp.
You also have a choice about the parmesan cheese, or ANY other cheese for that matter:
You may stir it into the dish before you bake it, or stir in some and place some on top, as I did.
If you have fresh basil, chop it, stir some in the dish at the very end, so it maintains the flavor.
Bake at 350 for about 15 minutes, until it looks eatable to you.
Take out of the oven and garnish with more fresh parmesan and basil leaves before you serve.
The good news is that this dish could be eaten the following day, as the flavorful ingredients have a chance to combine with one another. In fact, I liked it better the following day, but this is just a personal taste.
What does this mean, that this dish is yummy the following day?
If you have guests for dinner, you may cook the day before and reheat the day of your party. Now, that is a definite advantage!
Enjoy! That’s how we eat our vegetables:)