Linguine with Vegetable Peelings Recipe

This dish is perfect for days when you want to use up leftover vegetable peelings and turn them into a delicious and healthy meal. It’s easy to make and packed with flavor and nutrients.

Ingredients:

• 12 ounces of linguine pasta
• 2 cups mixed vegetable peelings (carrots, zucchini, onion, garlic, etc.)
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese

Instructions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the vegetable peelings and cook for about 5 minutes or until they start to soften.
3. Add salt, black pepper and parsley to the skillet and stir to combine.
4. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta to the skillet with the vegetable peelings and toss to combine.
5. If the pasta seems too dry, add a bit of the reserved pasta water until the desired consistency is achieved.
6. Sprinkle with parmesan cheese and serve hot.

Serving suggestions:

This dish can be served as a main course or a side dish. You can also add some protein, such as cooked chicken or shrimp, for a more substantial meal. Serve with a side salad for a complete and healthy meal.

Verdict:

This Linguine with Vegetable Peelings recipe is a great way to use up leftover vegetable peelings and turn them into something delicious and healthy. The pasta is loaded with flavor and the different textures of the vegetables make it interesting to eat. It’s a great dish for a quick and easy weeknight meal or for entertaining guests.