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Roasted Veg Redux

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This ain’t rocket science, I know, but last week while I was rummaging through the refrigerator looking for something to make for dinner, I had an “aha!” moment.  Why not add that small container of leftover roasted vegetables (carrots, cauliflower, brussels sprouts, parsnips, onions, and a few chunks of smoky bacon) to a quick pasta sauce? I had garlic on hand and canned tomatoes and dried pasta in the cupboard… suddenly, dinner was all figured out. The roasted veggies added bulk and lots of flavor to the sauce, and served over cooked rotini we had a meal that tasted as if it had been planned that way from the start.  Even better, I used up leftovers that might have otherwise gone to waste.  And as my mom always says, “Waste not, want not.” 

Do you have any “refrigerator clean-out” ideas you’d like to share?  I’d love to hear them!


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