The Leftover Project: Greenie Fettuccine

In my quest to reduce food waste, I continue to look for ways to use up the odds and ends that lurk in the back of my fridge or pantry. We’ve been eating lighter since the holidays, and I’ve been making more vegetarian meals. Last night, as I pondered what to fix for dinner, I noticed that my veggie drawer was full of bits and pieces of green veggies. Here’s what I had:

The ingredients

  • a partial bag of baby spinach
  • a zucchini
  • some green onions
  • a partial head of broccoli
  • a partial jar of basil pesto

And, of course, I had a few staples on hand:

  • a box of fettuccine
  • a hunk of Parmesan cheese
  • fresh garlic
  • walnuts

Well, this reminded me of my childhood favorite, “green spaghetti.” Back then, the sauce came from a packet of dehydrated pesto mix, but it was so delicious—green and garlicky and cheesy. This dish was a great improvement, even if I didn’t make my own fresh pesto this time.

First, I toasted a handful of walnuts in the oven at 375 degrees for about ten minutes, until fragrant. Next, I chopped up the veggies rather small and sautéed them in my wok in a bit of olive oil. The broccoli went in first, since it takes the longest to cook, and then the diced zucchini and green onions, with a minced clove of garlic. The spinach went in last; I chopped it up a bit so as to avoid long strings of spinach stuck in our teeth. I seasoned all that with kosher salt and freshly-ground black pepper—does anyone use pre-ground pepper now that you can buy your pepper preloaded in those inexpensive grinders? There’s something so sharp, so pure about the fragrance of fresh veggies with just salt and pepper.

The veggies, cooked

I boiled up enough fettuccine for two and, when it was done, tossed it into the wok along with the jarred pesto, the walnuts, which I’d chopped up roughly, and a few tablespoons of the pasta water. Was it Anthony Bourdain who taught me this trick? Not in person, of course—wouldn’t that be fun? I mean that he mentioned in one of his books how adding a bit of the pasta’s starchy cooking water helps to bind all the ingredients into a sauce that clings to the pasta.

I stirred in some freshly-shredded Parmesan cheese. I love how my Microplane grater transforms a small hunk of cheese into a mountain of fluffy, cheesy snow. I should have photographed the results before dumping more cheese on top, but there you go.

Fettuccini with rosesfettuccine, close up

It was delicious, light, and very fresh. The veggies were still crisp-tender, and the toasted walnuts added protein and crunch. I look forward to trying this again with other green veggies: peas, chard, asparagus, fennel…

What’s your favorite quick pasta sauce?

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