Recipe IngredientsPasta is a quick, tasty way to stretch a hotchpotch of leftovers into a weeks worth of meals. Made a little too much macaroni last night? That's no problem the microwave can't solve. Nuke it (covered with plastic wrap) with a splash of water until warm . Shapes, like these tasty bow ties, reheat better than strands like spaghetti, which can clump. Toss with pesto, veggies and chicken for a perfect (cheap!) next-day lunch.
- ¼ cup olive oil
- 3 cloves garlic
- ½ tsp salt
- 230g sliced onion
- 230g sliced mushrooms
- 230g chopped Brussels sprouts
- 1 tsp finely chopped rosemary
- ½ cup pasta cooking water
- 450g cooked bow ties
- ¼ cup grated Gruyère
- lemon juice
- fresh basil
- black pepper
- In a deep 30cm frying pan, heat ¼ cup of olive oil and 3 cloves of garlic, finely chopped, on medium for 3 minutes, stirring.
- Add ½ tsp salt and veggies (230g sliced onion + 230g sliced mushrooms + 230g chopped Brussels sprouts).
- Cook for 5 minutes or until almost tender, stirring.
- Add fresh herbs (1 tsp finely chopped rosemary). Cook for 2 to 3 minutes or until wilted.
- Toss with ½ cup pasta cooking water and pasta (450g cooked bow ties) and aged cheese (¼ cup grated Gruyère).
- Add garnish (lemon juice + fresh basil + black pepper).
to our Free Good Housekeeping Newsletter