What to Do With Those Leftovers

(Add them to this yummy pasta dish!)

When it comes to food, my eyes are always bigger than my stomach. Instead of baking a couple of drumsticks for my husband and I (the only two in my household), I cook a whole roaster with intentions of eating the entire thing in one dinner. It never works out that way. I'm stuffed after my fill and we're left with more than half a chicken!

I just met Stacey DeHass, the Executive Chef at Amish Naturals, a  fast-growing organic food company out of Holmesville, Ohio. Because of the high price of food these days, Stacey has gotten quite crafty in the kitchen and has developed an entire roster of  tasty, fulfilling and healthy recipes by using leftovers. Here's one of her delish concoctions:

***This recipe is a perfect way to utilize seasonal vegetables, which are generally cheaper, and to experiment with different additions such as leftover grilled chicken.  Just heat it in the microwave and toss it in at the end.

12 oz Pasta (try Amish Naturals Pasta...it's really good!)

4 qt Water

1 Tbsp Kosher Salt

2 Tbsp Olive Oil

1 Tbsp Roasted Garlic, crushed

3/4 cup Sweet Onion, diced

3/4 cup Bell Peppers, diced

3/4 cup Zucchini, diced

3/4 Mushrooms, sliced

Salt and Pepper to Taste

Asiago Cheese

Boil water with tablespoon of kosher salt in large covered stock pot.  Remove lid, add pasta and boil according to package instructions or until al dente (soft but not overcooked).  Drain pasta through colander and rinse immediately with cold water to stop cooking process.  Set aside.

In large sauté pan over medium heat, heat oil, then stir in garlic, onions and peppers and sauté until nearly tender.  Add zucchini and mushrooms and continue sautéing.  Season with kosher salt and fresh ground pepper to taste and mix in remaining butter.  Stir in pasta and cook long enough to heat thoroughly– garnish with grated cheese to serve.