Whole Wheat Pasta with Salmon, Zucchini, Mushrooms, and Garlic Scapes

Sometimes you don’t really feel like busting out a crazy recipe for dinner. Sometimes you have a ton of random stuff you have to use up, but none of your ingredients really go together. Sometimes you don’t want to make a protein and a carb and a vegetable but you still want a somewhat balanced meal. Sometimes you just gotta throw everything in a skillet and serve it over pasta.

And guess what? It’s pasta. So it’s gonna taste amazing, no matter what you use.

Luxirare just did a post on what she calls after work pasta, and while her recipe is (predictably) fancier than mine, it’s pretty much the same idea (Though I wish I’d seen her post a little earlier because cooking pasta in clam juice sounds AWESOME). This is less of a recipe and more of a “look what I did” post because really, when it comes to slapdash pasta, just use whatever you have.

Anyway. Before we get started, I have a question for you. What the what is a garlic scape?

This weird little guy! Yeah, I had no idea what garlic scapes were when I bought these, I just saw them at the Union Square Greenmarket and just had to take them home with me (garlic scapes are kind of like puppies in that way). They basically taste like garlic, but milder. You can munch on them raw, add them to salads, or cook them, and you get the taste of garlic without the harshness. It’s a win-win situation.

Now that we’ve got that established…

Ingredients:

– Whole wheat pasta

-Olive oil

-Zucchini

-Portabella mushroom

-Garlic scapes

-1/2 an onion

-Salt

-Leftover salmon

1. Chop mushrooms, scapes, zucchini, and onion (not shown).

2. Heat water for pasta. Follow package directions to cook. Add a little bit of salt while the pasta is cooking for flavor.

3. Heat olive oil in a pan. Add garlic scapes and mushrooms, followed by zucchini. I like to add the onion last because to keep it from burning.

Push the vegetables around in the pan to keep them from burning and to ensure that they get equal heat.

5. Drain pasta, and mix in salmon, vegetable scramble and any extra olive oil.

Serve with tomato sauce (optional) and/or grated parmesan (definitely not optional).

I also made a salad using lettuce, mustard greens, and grape tomatoes from the greenmarket (plus cucumbers, peppers, and hard boiled egg whites not from the greenmarket). No “recipe” necessary for this one, but it looks pretty so….

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3 thoughts on “Whole Wheat Pasta with Salmon, Zucchini, Mushrooms, and Garlic Scapes

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