Spending so much time in my studio means that dinner is sometimes an afterthought. This evening no meat was thawed and there wasn’t much in the refrigerator or pantry, so it was time for a little creativity to kick in.
There were some green beans that needed to be cooked and a small portion of pork roast in the fridge. That was a start. In the pantry was some angel hair pasta and a jar of butternut squash pasta sauce. Together these would become the makings of dinner.
The beans (about 2 cups) were steamed until tender. Pork was cubed into bite sized pieces and, with the pasta sauce, added to the cooked green beans to heat through. The resulting combination was spooned over cooked pasta and sprinkled with Parmesan.
Served with a salad of greens, strawberries and feta, it made a quick to fix meal that tasted as good as it looked. When you find yourself in a quandary for dinner, be creative with what you have. You might be surprised at the result.
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