Linguine with Everything

This is what I call a leftover pasta, because I make it at the end of the week  or on Monday, using the leftover ingredients of everything I made during the week.  If you have any portobello or white mushrooms, they make a great addition, as well.  All the amounts listed are really approximate.  Toss in whatever you’ve got; just use your own judgement.  You kinda can’t go wrong.  I only list the ingredients below because they’re what I usually have onhand, and I know they make a fantastic combination of flavors.

Ingredients:
5 Tbs. extra virgin olive oil
2-3 cloves garlic, pressed or minced
1/2 package brocolli/cauliflower florets mix (about 1 c. brocolli, 1/2 – 1 c. cauliflower), rough chopped.
1/4 c. or so of julienned sundried tomatoes, rehydrated in just enough hot water to cover them.
1/2 c. or so (a big handful) of walnut pieces
1/4 c. or so mixed kalamata & green olives, pitted and chopped
a sprig or two of fresh sage, chopped
a sprig of fresh rosemary, chopped
1/2 package linguini, cooked, or the previously cooked leftovers of whatever string pasta you have in the fridge (plain, with no sauce or topping)
feta cheese
parmesan cheese (optional)
fresh ground pepper

To make:
Heat  2 Tbs. of olive oil over medium heat.

Add the garlic and cauliflower and stir well, cooking until the cauliflower has a nice golden color, about 3 minutes.  Stir occasionally.

If you have mushrooms, toss ‘em in here. Stir well and cook for 3-5 minutes.

Add the sundried tomatoes and whatever water you rehydrated them in.  Stir well until heated.

Toss in the olives and walnuts.  Stir well until heated.

Toss in the brocolli and give it a good stir.  While it’s cooking, chop your herbs and toss those in.  Give everything a few good stirs while they cook another 3 minutes or so.

Crank the heat up to medium-high and throw in the pasta.

Add the rest of the  olive oil and keep everything moving until the pasta is heated through and it’s hot enough to make you happy, generally a good 5 minutes or so, depending on how hot you like it and how much pasta you just tossed in.

Crumble feta cheese over each individual serving and dust with fresh ground black pepper.  Now’s the time to add any parmesan you want. Mangia!

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