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Recipe courtesy of Deborah Stanton

Show: Chef Du Jour

Episode: What's in Your Pantry?

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Total:: 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

My Private Notes

Name: Pantry Pasta
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 2 servings
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