Thursday night was one of those nights…what to make for dinner? How to make said dinner, so that the fridge was cleaned out of all of those items that were leftover, partially used, and/or ready to toss in a few days (if not used tonight).
Luckily, I had saved a simple recipe from Cooking Light magazine, since we usually have most of the recipe’s ingredients on hand in the pantry and in the fridge. Of course, in using up the leftovers, one must make modifications, right?
Let’s get started….
Linguine with Garlicky Kale and White Beans was born – and morphed into a typical KI. Adding a few mushrooms, a sprig of fresh rosemary, crushed oregano, and some crushed red pepper added a ton of flavor for very little effort. Isn’t there something about rosemary and cannellini beans that is just a match made in kitchen heaven?
Since there was a partially used container of ricotta, and some blue cheese, it only seemed appropriate to add those for a creamy saucy finishing touch. Plus, the recipe seemed a bit flavorless without adding some “punch” of herbs and cheesiness.
So dive in, clean out your own fridge, and enjoy!