Recipe courtesy of Deborah Stanton
Pantry Pasta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2015
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 359
- Dietary Fiber
- 20
- Sugar
- 25
- Protein
- 70
- Cholesterol
- 38
- Sodium
- 1163
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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