Pantry Pasta

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
2 servings
Level:
Easy

Ingredients
  • /2 pound, or 8 ounces, fusilli, spaghetti, or linguini
  • 1 to 2 chicken or beef bouillon cubes, optional
  • 1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped
  • 1/2 to 3/4 cup half and half or milk
  • 1/8 to 1/4 cup grated parmesan cheese
  • 1 large onion, sliced
  • 2 to 3 cloves garlic, chopped
  • Pinch of red pepper flakes
  • Oil
  • Vegetables in pantry, cut into bit size pieces, we used cauliflower
Directions
  • Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until "al dente".

  • Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve


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    Pantry Pasta

    Recipe courtesy of Ree Drummond