Last Friday night I was trying to figure out what I wanted to eat for dinner. I wanted to make something that didn’t take too long. I had some gluten-free pasta in the fridge that I needed to use, but no marinara sauce. I opened my pantry and began to find pieces of my meal. I found a can of fire roasted tomatoes and chickpeas. Once I had those, I opened my fridge to see what veggies I could add. Here is what I came up with.
1 can fire roasted tomatoes (I used Muir Glen)
1 can of chickpeas (drained & rinsed)
3-4 shredded carrots (I used the food processor)
1/2 -1 whole red, yellow or green bell pepper
1 -2 cloves garlic
crushed red pepper
1. Spray a large frying pan with Pam and add chopped garlic. Cook over medium-high heat for a few minutes & then add chopped zucchini. Season with sea salt & pepper
2. Once zucchini is lightly browned, add shredded carrots. Cook for several minutes.
3. Add chickpeas and tomatoes. Simmer over low heat until hot.
4. Chop basil, chiffonade style.
Serve over warm pasta. Top with feta cheese, fresh basil & crushed red pepper.
This made a lot of sauce, so I stored the rest in the fridge for another night. At first I was thinking that I would just make more pasta for the sauce, then it dawned on me to stuff the sauce into a green pepper, top with feta cheese, bake and serve as a side dish to my grilled chicken.
This was soooo good!!! Believe it or not, I still had some left over and used it on top of my taco salad last night. It would also be great as a filling in some warmed corn tortillas.
As you can see, I took 1 sauce and used it multiple different ways. A lot of times the rest of my family won’t eat some of the more untraditional meals that I cook. While it used to bother me, now I embrace it because I can always freeze the extras or create multiple uses for them.