Newsroom Nosh: A recipe that makes perfect leftovers

(EDITOR’S NOTE: Newsroom Nosh is a column that is compiled of recipes from the newsroom staff created from personal or family recipes.)

Is anyone else just not a fan of leftovers? I certainly am not. I don’t know why, I just haven’t been able to find a dish that is just as good warmed up in the microwave as it is fresh…until this dish. This roasted pepper pasta is versatile, packed full of flavor and homemade goodness.

Roasted Pepper Pasta

1 box of pasta of your choice

1/2 of a red bell pepper

1/2 of a yellow bell pepper

1/2 of a green bell pepper

1/4 of an onion of your choice, I typically use sweet onions

Extra virgin olive oil

Bottled Italian dressing to taste

Garlic Salt to taste

Pepper to taste

Wash your vegetables and grab a cutting board and knife. Cut up your vegetables into thin slivers.

Then, grab a saute pan and drizzle with extra virgin olive oil. Turn the burner on to medium-high heat. I know it’s ready when I hover my hand above the pan and can feel the heat.

Grab your pasta, I prefer fettuccine, and a pot of water. Cook to box instructions.

This meal is completely personal and you can add anything to your dish. If you so choose to add a meat like chicken, steak or sausage, you’ll want to cook this down first and then add the vegetables in.

If you want to just do the vegetables you’ll skip the previous step and just add your peppers and onions to the pan. Add garlic salt and pepper to taste. You’ll want to get the vegetables a little charred before adding the dressing.

Initially, I only add Italian dressing to cover the vegetables and add more if I feel that it needs more.

Once your pasta timer is up, go ahead and drain the pasta and set aside until you have gotten your vegetables to your preferred texture and taste.

Grab a plate and add your pasta. I add a little bit of butter onto my pasta and place the roasted vegetables on top and mix. I also add a sprinkle of parmesan cheese.

For the leftovers:

You can do this one of two ways. You can store the remainder of your pasta and vegetables in separate dishes, or you can do this meal-prep style and separate the remainders into multiple dishes, placing the vegetables directly on top of your pasta. I have done this both ways, and it tastes the same. I’d suggest adding a little bit of butter on top of each dish right before you place it into your lunch box or bag before heading to work or school. You can heat this in the microwave to your liking. I promise it won’t disappoint.


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