I know you are scratching your head. The vegetable drawer pasta. What?
Ok so I needed dinner for the fam. I hadn’t been shopping much. Things have been hectic lately. I won’t get into all that. I looked in the fridge and the freezer and this is what I came up with.
Preheat your oven to 400. Put parchment paper on a baking sheet. Now search your veg drawer. Pull out a few options that go together. I used heirloom grape tomatoes, orange bell pepper, and crimini mushrooms. Roasted them until the tomatoes are about to burst and the other stuff is soft, lightly browned, ready for consumption. 25 minutes in this case.
While the veg are roasting, microwave your spaghetti squash or start your water for real pasta. No judgement here.
Also start defrosting some fat shrimp in the sink.
Fry 1/2 pound bacon, in pieces, then pull the bacon and saute the shrimp in the bacon fat. Two minutes a side maybe less, watch for them to be opaque. Pull the shrimp as needed so you can cook them all single layer.
Add the roast veg to the pan with the bacon fat and force your tomatoes to pop. It makes a kind of sauce with the bacon fat. If you’re using spaghetti squash, scrape it to make the long strands. Throw everything together (shrimp, bacon, veg, spag squash) and top with fresh Parmesan.