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Leftover Roasted Veggie Pasta
Ingredients
- 1/2 lb. Dried Pasta
- 4 cups Leftover Roasted or Grilled Assorted Vegetables (I like to use Asparagus, Eggplant, Zucchini, Red Onion, Tomatoes, Red Pepper)
- 1/2 bag Baby Spinach
- 1/2 cup sliced Kalamata Olives
- 1/2 cup grated Mozzarella Cheese
- 1/2 cup grated Parmigiano Reggiano Cheese
- 1/4 cup toasted Pine Nuts
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Salt & Pepper to taste
Instructions
- Boil water and make pasta according to package directions. When pasta is al dente drain, reserving 1 cup of the pasta water. Toss vegetables into hot pasta pot with drained pasta, spinach, olives, and nuts, stir to combine. Add 1/2 cup of pasta water (more if dry). Drizzle with olive oil and balsamic vinegar (to taste) add salt and pepper. Add mozzarella and parmesan stir to combine.
- Can be served hot or at room temperature.
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