I had so much ratatouille leftover from my dinner with A the other night, that I needed to find something to do with it. I am still getting used to cooking for 1, but I like the idea of saving individualized portions of meals and freezing them for later, lazy days. Or, finding new ways to use them all together.
Since I had already some pasta and pesto on hand (I always have these on hand for a simple and satisfying fix), I simply sauteed the ratatouille, threw in some leftover olives and cherry tomatoes from my Italian Salad and added it all to some whole wheat rotini with pesto rosso.
Easy, healthy and delicious in a snap!