Sauteed Elbows with Corn, Sun-Dried Tomatoes and Meatballs

This is a fun dish that's an easy way to use up leftover pasta. I know, it's hard to believe that my family has any leftovers, but if I make a big bag of pasta, I can usually get something for lunch or dinner the next day. Anyhow, this dish uses up leftovers and is reminiscent of my Garbage Tofu in that whatever is available in the way of veggies and protein, I'll usually throw in. This combo was especially delicious, so I thought it good enough to be added to my recipes here. This can also be considered an end-of-the-month meal, since that's usually when I'm scrounging around trying to find enough scraps to throw together one last meal before payday. We had this a few days ago right before the green landed in the bank. What do you think of an end-of-the-month meal category? Are there enough budget-minded people out there that they would find this interesting and helpful?




Sauteed Elbows with Corn, Sun-Dried Tomatoes and Meatballs
Ingredients:

1 bag of vegan meatballs
1 Tbs. canola oil
1 cup frozen corn
5 cloves of garlic, sliced into rounds
1/2 cup sun-dried tomatoes, julienned
1 pound of leftover large elbow macaroni or another small pasta
1 tsp. fennel seed
1 tsp. dried basil
Salt and pepper to taste

Directions:

Bake the meatballs according to package directions. When done, cool enough, so you can cut them in half. Set aside. Heat oil in large skillet over medium heat. Crunch up the corn with your hand, while it's still in the bag, and add to the oil. Cook for about three minutes or so, then add the garlic. Cook for another three to five minutes, until the corn is warmed through and the garlic is fragrant. Add the remaining ingredients, including the meatballs. Turn the heat down to medium low, and cook for ten minutes, until heated through. Stir occasionally. Delicious and simple. Serves five hungry vegans.