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Prep time
10 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
This recipe is a great one to have on hand when you need a last minute pantry meal. The staples are items I am certain you will have on hand, and the vegetables can be changed to anything you have left over. The best part of this recipe is that you get to use up all the veggies that are sitting in your refrigerator drawer, waiting to spoil. Based on some of the recipes I made earlier in the week, I found myself with leftover broccoli, asparagus, mushrooms and grape tomatoes. But any vegetable can work in a pasta primavera — eggplant, bell peppers, zucchini, sugar snap peas…the options are endless. So pull together this easy pantry pasta meal as an easy dinner your whole family will enjoy! —Liz
Ingredients
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1 tablespoon
olive oil
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1 cup
broccoli florets
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1/2 cup
asparagus
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1/2 cup
mushrooms
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1/2 cup
grape tomatoes
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1
clove of garlic
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1/4 teaspoon
red pepper flake
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1/2 cup
chicken stock
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1/4 cup
parmesan cheese
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1 pound
pasta
Directions
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Bring a large pot of salted water to a boil.
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Chop all of your vegetables to bite size pieces.
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Once the water is boiling, add the broccoli and asparagus to the water to blanch for 30 seconds. Once you add the veggies to the water, begin to head the olive oil in a large pan.
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After 30 seconds, remove the broccoli and asparagus from the water and place in the heated olive oil in the pan. Stir to coat.
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Add the pasta into the pot of water. Cook until al dente according to box directions
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Add the garlic and remaining vegetables to the pan with the broccoli and asparagus. Sprinkle with salt, pepper and 1/4 tsp of red pepper flakes. Stir and cook for 5 minutes, allowing the tomatoes to start to break down.
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Pour in the chicken stock and allow the sauce to simmer
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Once the pasta is cooked, add directly into the pan with the vegetables
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Add in 1/4 of parmesan cheese and stir to combine. Serve immediately with an additional sprinkle of parmesan cheese on top.
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