Meatless Monday: Pantry Pasta with Garlic and Green Olives
This meatless recipe is the basic version of a dish I make all the time. I'm not a huge fan of tomato-based pasta sauce, so I frequently toss fresh-cooked pasta with butter or olive oil and go from there by adding anything I want like olives, artichoke hearts, cheese, and seafood or grilled chicken breast.
I named it Pantry Pasta because I literally use whatever I have in my pantry that could go well with pasta. This dish is so easy to make, it really doesn't require a recipe. Simply boil your pasta as usual, drain and return to the pot, then toss in the oil (or butter if you prefer) and stir in the toppings. I love using stuffed green olives simply because I always have them on hand.
If you want to make this meatless dish healthier, use a veggie pasta and toss with fresh garden veggies or cooked greens. Add in kale or spinach to the boiling pasta water for the last minute or two. To make it a meaty pasta dish, add cubed chicken breast or shrimp by pan searing them in a skillet and cooking thoroughly before adding them to the noodles. Enjoy!
Last Week on Meatless Monday: Strawberry Banana Hangover Smoothie