Here is another Thanksgiving leftover creation, but this time it’s turkey-free! We used a side dish, sauteed zucchini, yellow squash and mushrooms, and leftover gravy as our starting point. Add fresh chopped vegetables, al dente pasta, and top with shaved parmesan and crushed red peppers, and you’ve got a vegetarian Thanksgiving leftover delight!
8 oz spaghetti (reserving 1/2 cup of its cooking water); (We love quinoa, gluten-free pasta!)
1 tablespoon olive oil
1/2 cup broccoli
1 small red bell pepper, seeded and chopped
1/2 cup of pasta cooking water
1/2 cup leftover vegetables (we used a saute of zucchini, yellow squash, and mushrooms)
1/2 cup leftover gravy
Kosher salt and pepper
Cook pasta according to package directions, reserving 1/2 cup of its cooking liquid.
Meanwhile, in a large saute pan over medium high heat, add 1 tablespoon olive oil. Add broccoli and red bell pepper and cook for 30 seconds. Stir in 1/2 cup of pasta cooking water. Reduce heat to medium and cover with a lid. Simmer for 2 minutes. Stir in leftover vegetables and cook until heated through, about 1 minute. Stir in gravy, salt and pepper, to taste. Let cook for 2 minutes, or until heated though. Stir in pasta until well mixed. Remove from heat.
Serve in bowls and top with parmesan and a pinch of crushed red pepper.