With the weather being quite warm these days, the last thing I want to do is make a hot dinner. Unfortunately, getting take-out every night isn’t in our budget either, so most nights I reluctantly turn on the stove.
A few weeks ago I made some pasta for dinner and the next day we had leftover noodles in the fridge – that’s when I got creative.
You can easily alter this recipe any way you’d like. For instance, instead of using Whole Wheat Capellini pasta like I did, you could use Spaghetti or Farfalle; you could add tomatoes or shrimp to the mixture; you could top with Feta cheese instead of Swiss. The possibilities are endless! That’s what I love about this recipe – it’s so versatile, simple, and delicious!
*You can use leftover noodles from a previous pasta dinner, or boil & prepare noodles the day you plan to use them. For the recipe above, I used noodles that I cooked earlier in the day: after boiling and draining the pasta, I let it cool before covering with plastic wrap and placing in the fridge until I was ready to prepare dinner.