Welcome to the wonderful world of "garbage pasta," a culinary concoction that transforms leftovers, scraps, and pantry staples into a delicious and satisfying meal. Also known as "cucina avanzi," which means "leftover cuisine" in Italian, garbage pasta is an art of thrift and creativity in the kitchen. Whether you're a seasoned cook or a novice experimenting with new flavors, this article will guide you through the process of creating your own unique garbage pasta dish. Get ready to dive into a culinary adventure that celebrates the beauty of transforming odds and ends into a delectable feast.
Here are our top 6 tried and tested recipes!
CABBAGE AND PASTA
A wonderfully tasty and easy cabbage side dish. Perfect for backyard barbeques or a complement to pork chops.
Provided by Susan Leckrone
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
- In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 51.8 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 6 g, Protein 10 g, SaturatedFat 19.8 g, Sodium 442.9 mg, Sugar 7.5 g
GARBAGE PASTA SALAD RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions; drain and let cool. In a large bowl, combine remaining ingredients; add pasta and toss until evenly coated. Refrigerate until ready to serve.
GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
- For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
- For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.
GARBAGE PASTA
This is the translation from Italian....could also be called 'Kitchen Sink' pasta. Whatever, sure is tasty (and healthy, especially when using whole wheat pasta). I've tinkered with this a bit and the result tastes great.
Provided by Ed Mayfield @manofpans
Categories Pasta
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium. When hot, add both nuts and saute until pine nuts turn slightly golden. Add the raisins, capers and tomatoes, stirring frequently for about five minutes.
- Add oregano, parlsley and olives. Stir well and cook for one minute longer. Salt to taste. Set aside.
- Cook spaghetti according to directions and drain well.
- Add sphaghetti to the skillet and heat briefly, tossing to mix all ingredients. Place mixture on the serving plate and top with shredded parmesan and crumbled bacon.
CREAMY LEMON & CABBAGE PASTA WITH GARLIC CRUMBS
Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
- Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
- Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.
Nutrition Facts : Calories 963 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 0.68 milligram of sodium
PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE
Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.
Provided by Aaron Hutcherson
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
- Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
- Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.
Tips:
- Use leftover ingredients: Garbage pasta is a great way to use up leftover vegetables, proteins, and sauces.
- Don't be afraid to experiment: There are no rules when it comes to garbage pasta, so feel free to experiment with different ingredients and flavors.
- Use a variety of textures: To make your pasta dish more interesting, use a variety of textures, such as crunchy vegetables, soft cheese, and chewy pasta.
- Cook the pasta al dente: This will help the pasta hold its shape and prevent it from becoming mushy.
- Don't overcook the vegetables: You want the vegetables to be tender but still have a little bit of crunch.
- Use a flavorful sauce: The sauce is what really makes a garbage pasta dish, so be sure to use a sauce that you love.
- Serve immediately: Garbage pasta is best served immediately after it is made.
Conclusion:
Garbage pasta is a delicious and easy-to-make dish that is perfect for using up leftover ingredients. It is a versatile dish that can be customized to your liking, so feel free to experiment with different ingredients and flavors. With a little creativity, you can create a garbage pasta dish that is sure to please everyone at the table.
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