I don’t know about you, but many people look down on leftover pasta. Actually, many people look down on leftovers PERIOD! I would like to change the perception of leftovers to an uber useful already prepped ingredient. For example, I use leftover pasta to create entirely new dishes, leaving no one the wiser in my family.
Between you and me, last night’s Chinese lo mein is today’s Italian Shrimp with Pasta and Sage. I call it the only “one” dish because if you notice, all the ingredients are in “one” measurements to remember easily. Enjoy!
The Only “One” Shrimp and Sage Pasta:
1 cup thin leftover pasta or thin brown rice noodles
1 cup baby shrimp, if frozen, defrost them
1 cup green beans, trimmed and chopped into one inch pieces
1 clove garlic, peeled and finely minced or put through a garlic press
1 Tbsp fresh sage, washed and chopped small
1 Tbsp olive oil
Freshly ground black pepper
In a medium sized frying pan, heat up the oil.
Add in the garlic and saute until wilted but not brown!
Add in the green beans and shrimp and saute until the beans are tender but still crunchy.
Add in the pasta , saute and add in the chopped sage.
Salt and pepper to taste and serve hot.