Need less than 30 minutes to whip up a quick meal? This dish took about 20. Mostly because I used up some leftovers. We’ve been having lots of squash soup lately, and what better way to use it than as a pasta sauce?
All I had to do was roughly chop up some onion, mushroom and greens, and saute. My pasta was already cooked (although, that takes only minutes) and as mentioned, I had the squash “sauce” on hand. Toss it all together and I had lunch.
Rigatoni with Mushrooms, Greens and Squash Sauce
Take advantage of leftovers – make extra food for dinner so you can take some with you for lunch the next day. It’s a time saver and a great way to avoid eating out for lunch, sparing your wallet and your health.
Serves 1
1 cup rigatoni, cooked
1/2 cup squash sauce/soup
1 cup mixed onion, mushroom and mustard greens, chopped
2 garlic cloves, minced
2 tsp canola oil
1 tsp dried thyme
salt and pepper to taste
- Heat oil in large saucepan and saute vegetables with garlic, lightly seasoning with salt and pepper. Cook until soft, about 7 minutes.
- Add the squash, pasta and thyme and cook until heated through.
How else are you using your leftovers to create new meals?
