Bottom-of-the-Barrel Pasta

That’s what I’m calling tonight’s dinner. I haven’t done the grocery shopping yet. I had no plan in place. I’m tired. It’s raining. The sink is full of dishes, and we need to eat.

I put water on the stove and set the oven to 425° Fahrenheit. Cut up the zucchini that was left from earlier this week and rinsed a can of kidney beans. Those got mixed with oil, salt, pepper, and garlic powder and put in to cook while the pasta softened in the water.

Once the pasta was done, I kept some of the water in and added frozen peas and fresh spinach that was still hanging out in the fridge. I added dried thyme, parsley, and cilantro to the zucchini and cooked it some more.

Then, I mixed it all together with real garlic and shredded Parmesan. Perfection. This is really a lazy meal. I set stuff to cook and walked away. Came back to mix and check. Walked away. Mixed it all up and served it.

I’ll get to the store tomorrow. I don’t know that I can scrape together another winner with what’s left.