Tonight, I decided I want pasta, and I made it in a helter-skelter, haphazard sort of fashion.
I knew the base of it would be macaroni, tomatoes, and spinach. The cheap frozen spinach from our Dollar General Market proved very delicious, especially to Gigi, who was surprised that spinach could be added to macaroni and cheese.
In addition to this, I tossed in some freshly chopped garlic along with garlic powder. I also added buttermilk ranch dressing (just a Tablespoon or so) and an egg, along with secret ingredients that I’m not at liberty to share here. Gotta keep folks guessing!
Here’s what you need:
- 2 cups of macaroni. Cooked, this produces 4 cups or so.
- 1 medium to large tomato, chopped.
- 1/2 cup to 1 cup of spinach, wilted and chopped
- 1 small to medium egg
- garlic and garlic powder to taste
- 1 Tablespoon of Buttermilk Ranch Dressing
Here’s what you do:
- Cook pasta as directed.
- Drain pasta when finished.
- Return pasta to pan.
- Add vegetables with seasonings and turn to low to medium heat.
- Stir, cooking for about five minutes.
- Beat egg.
- Turn heat off, add egg. Stir again.
The ultimate effect is that the egg will make the dish savory. Don’t worry about the egg not cooking; if you leave the pot on the heat source, the heat will cook the egg. If this doesn’t work, keep the heat on low until the egg is visibly dispersed and cooking.
Tonight, I also added some salad shrimp since we only had a few left.
The result? A terrific pasta dish that I was not expecting to have tonight.
One could also add onions, mushrooms, or olives to this particular mixture if so desired. Try your own variation!
Go forth and get your nosh on!
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