Simple Rotini Pasta, Paneer and Vegetables
Shopping for ingredients can feel like a chore sometimes. I go to several different places because I like variety. I also shop out of convenience. For example if I’m in Target picking up “essentials” then I might stop in the produce section and get a few things. I’ve come to realize shopping with a list is key.
Have you heard of paneer? It’s a fresh cheese meaning you can make it and eat it. It’s used in a lot of Indian dishes. Actually that’s when I first tried it. I’ve made it a couple of times and bought it a couple of times. My paneer making skills need some work. For this recipe I used store bought paneer. Mostly out of convenience.
So although the calendar says spring we are still in the midst of cold temps. The other day we had sun, rain, snow, and clouds. There were a few moments over the last couple of days that I found myself wearing sunglasses while snow was coming down fast.
I am not giving you amounts because you may need one serving or ten servings. If you cook at all you’ll have a pretty good idea of how much ingredient you’ll need for this recipe. It’s that easy.
1 can sliced black olives
Cook pasta according to package instructions. Use what you need and save the rest for another meal. It keeps in the refrigerator for several days.
Save water and cook peas according to package instructions.Use what you need and save the rest for another meal. This also keeps in the refrigerator for several days.
Heat small pan and spray with oil. Place sliced red peppers in pan and cook a few minutes.
Open can of sliced black olives, drain and set aside.
Slice panner into chunks and set aside.
Chop spinach and set aside.
Place pasta, peas, red pepper, black olives, paneer,spinach, olive oil and italian seasoning into bowl and stir to combine.
