Pasta - The Lazy Way

I am, what I call, a "one-pot/pan person". In other words, lets just throw everything in there and see how it comes out. This is something I do with uncooked vegetables left over from other recipes. The best and most efficient way for cooking this mix is by using a wok.

Cook whatever type of pasta is your favorite.

Over medium high heat cover the bottom of wok with a generous layer of extra virgin olive oil, and to your liking, shred in fresh basil leaves, rosemary sprigs, thyme, green onion(s), minced garlic, salt (I prefer using ½ tsp of green pesto instead), freshly ground black pepper, and chunks of fresh tomatoes, any kind and color. Toss and heat through but make sure your tomatoes are not overcooked. Add cooked pasta, gently toss while giving the pasta and vegetables one more short heating through over high heat and serve hot. Depending on your preference, you might want to sprinkle cheese over the top.

This is a quick meal and the ingredients can be added as the various herbs and vegetables cook and absorb their distinctive flavors. Sometime I will use left over cooked potatoes, meats and vegetables (any kind of vegetable – carrots, cauliflower, etc., but make sure you use vegetables with ‘strong’ tastes or your mixture will come out to taste rather bland). I still use olive oil, however just enough to cover the bottom of the pan.

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