Panic meaning the pre-vacation panic to use up as much as possible in the fridge.
In this case, use 1 zucchini, 3/4 box of cherry tomatoes, 1/2 an onion, and 1/2 a bag of mixed salad greens.
This will look very much like my previous post on pasta primavera (holy alliteration) so I’m not going to get too detailed.
I used rigatoni for pasta. While that was going on the stove, I sauteed the diced onion and zucchini with a few cloves of minced garlic and 1 can of drained and rinsed cannellini beans. Then I halved the cherry tomatoes and had them ready in the serving bowl.
I added the mixed greens to the pasta for the last 5 minutes of cooking. Before draining the pasta, I scooped out 2 cups of pasta water.
I put a tablespoon of butter back into the pasta pot, added 1 cup of the reserved pasta water, then the zucchini-bean mixture, then the rigatoni. Tossed all, then dumped into the serving bowl. I added the other cup of pasta water, some chopped parsley, salt and pepper, and tossed all again.
This used more reserved pasta water than I normally would, but the beauty was that the extra starchiness from the beans turned it into this really yummy rich broth at the bottom of the bowl. Not enough to qualify as soup, but enough to be….wow, really yum. I wish I’d had bread to mop that stuff up. I thought we’d have leftovers but we ate it all.