My solution: Pasta primavera. I had leftover veggies from earlier in the week and wanted to do something a little light since we are watching out eating (impending wedding and whatnot)...so this is what I concocted.
Ingredients:
small yellow squash
small zucchini
red bell pepper
green bell pepper
garlic
onion (or shallot, which is what I used)
can of tomatoes, diced
dried oregano
dried basil
frozen seafood mix (from Trader Joe's)
Whole wheat pasta
extra virgin olive oil
salt and pepper to taste
I had about half of the squash, red and green bell peppers leftover from the other night, so I just used those. I sauteed the shallot and garlic in some olive oil, then tossed in the veggies, cooking them slightly. I threw in the frozen seafood mix (about a half a bag) and cooked that too. I put in a few pinches of the oregano and basil and some crushed red pepper, and a little salt, cooking through. When the seafood looked mostly cooked, I threw in a can of tomatoes. I let that all simmer and cooked some whole wheat spaghetti.
The result:
We topped with some fresh grated Parmesan and enjoyed. This made about three servings. Also, notice the beautiful white serving bowl. (Thanks, Erin!)
