Just recently I talked about how I seem to make the best dishes, when I have very few ingredients at my disposal. It’s like creativity is force-kicked in to avoid having a boring meal (or a heap of spoiled produce in the fridge). I follow a lot of food trends, recipes and meal ideas, but very seldom actually stick to a meal plan. Which is kind of sad, as I would probably manage groceries better if I took the time to write down a weekly meal plan. But, there always seem something else that needs to be done, because nobody has time for that.
So my cooking is often times influenced by the produce in the fridge, that varies tremendously with the seasons. I am lucky enough to occasionally get fresh garden produce or even forest produce and other perks, which helps a lot with grocery bills. But even if I didn’t I am not one to purchase extravagant ingredients or off-season produce because I firmly believe in eating local.
I do not go shop every day, but more like every 7-10 days and rather buy in bulk. So this long introduction leads me to the inspiration for this pasta dish on a day just short of grocery-shopping day.
The one thing that seems abundant in our kitchen these days is radicchio. Well, and cabbage. And corn salad (which has nothing to do with actual corn). So we’ll eat these ingredients in plenty of dishes, as they’re available and it would be a pity to see it spoil. So I’ll try to use it any way I can and you can almost always make a good dish with pasta 🙂
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In need of more pasta recipes? Try one of these:
|Creamy Spinach Orecchiette|
|Spaghetti in Tomato Sauce with Bacon|
|Fusilli with Zucchini in Red Pesto Sauce|