Well, the government shutdown is continuing. So if you are trying to save money by eating from your pantry, freezer, this Shutdown Wholewheat Spaghetti with Sundried Tomatoes, Peas & Capers dish is for you. It's also a great versatile recipe that will fill you up but that most likely will not require a trip to the grocery store if you've just returned from vacation. And finally, this Wholewheat Spaghetti with Sundried Tomatoes, Peas & Capers dish is a wonderful quick meal to put on a table when unexpected guests show up for dinner.
Wholewheat Spaghetti with Sundried Tomatoes, Peas & Capers
Serves 2-4
Ingredients
2 teaspoons olive oil
2 garlic cloves, sliced
1/4 white onion, diced
1/2 cup defrosted peas
2 tablespoons capers
4 chopped sundried tomatoes
cooked wholewheat spaghetti (I like to have about the same amount of pasta as all the other ingredients put together)
salt & pepper to taste
red pepper flakes to taste
lemon wedges
Directions
1. Heat the olive oil in a large skillet. Add garlic and onin and saute until the onion becomes translucent.
2. Add defrosted peas, sundried tomatoes and capers and heat through.
3. Add cooked wholewheat spaghetti, season with salt and pepper and add red pepper flakes. Mix to combine.
4. Right before serving, squeeze a few lemon wedges directly into the pasta and mix.
Doesn't that look great? Of course you can use any kind of pasta you like. You can even add chicken or shrimp or canned tuna, or a fried egg! This keeps well as leftovers: just add a bit more fresh lemon juice before serving.
What's your go-to from the pantry recipe?
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