What to make for dinner when you’re leaving for vacation the next day? When there’s nothing in the fridge and you’re loath to open any new containers?
Pasta “carbonara” with wilted greens and vodka sauce, of course!
First, dump that last third of a jar of creamy vodka sauce into a small saucepan.
Empty that box of dried pasta that’s been in the pantry for at least six months (um, we hope).
Fry up one slice of turkey bacon. (Save the other two slices for your pre-airport breakfast sandwich tomorrow)
Pick through the “spring mix” salad greens and pick out all the sturdy, chard- and arugula-like things you can find. Leave the fluffly lettuce-like things for a salad on another day.
Drain pasta and stir into sauce. Crumble in bacon. Stir in greens until they soften just a little bit. Grate some Mexican cheese leftover from this week’s enchiladas over the top.
Is it bad that this turned out to be the most colorful, interesting, and delicious meal I ate all week?