Eat Easy Vegetable Pasta Every Night
Well, maybe not every night, but I could eat this pasta almost every night. Problem is, I like too many other foods so my plate continues to have a little bit of variety. This type of meal is what my husband deems my best…when I make something up off the cuff and create a dish that is worthy of a menu title at a local eatery.
Of course, I NEVER write down these creations…because, well, I’m making them up on the fly. This recipe is one that I do remember the base ingredients, but to be honest, I had to look closely at the picture to make sure I remembered all of it. I guess that is one good perk of taking so many photos of food!
Time to Clean Out The Fridge
When you are rushing home from work and are looking for a quick one-pan meal, then this vegetable pasta is your go-to plan, especially if you have a ton of veggies that are on their way to the garbage disposal. Don’t waste all that goodness!
If you are all about having meat with your meal, then try these stuffed peppers...they are also super easy and ready in no time.
Do you have a certain vegetable that tends to get thrown out because it grows a little fuzz before you’re able to use it? You had every intention of including this in your salad or meal, but never got around to it? For me, it’s peppers. I love peppers, but never seem to use them up fast enough, which bums me out. And of course, for this pasta, it was evident that they needed to be a major player on the ingredient list.
When I make a recipe like vegetable pasta, especially when I’m sautéing ingredients, my 3qt All-Clad Sauté Pan is my choice. It’s just right to cook everything and still have room for the pasta, and makes clean up a breeze.
So, for this recipe, this is what I had in my fridge that needed to be used before growing something or the expiration date was in a day or two.
- Bell Peppers
- Baby Portabella Mushrooms
- Mascarpone Cheese
- Hot House Tomato
Now, this just happened to be what I had at the time…your list may be a little different, so this dish will be completely personal to your palate. This combo worked very nicely together with a few extra ingredients which will be added below.
If you are inspired to make this, I would love it if you shared with us how it came out!
- 3 cups baby spinach
- 1 medium shallot, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby portabella mushrooms
- 1 hot house tomato
- 4 oz mascarpone cheese
- 1-2 Tbsp olive oil
- 3 Tbsp butter
- salt & pepper
- 1-2 tsp garlic powder
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- Prepare ½ lb of pasta according to package directions. Keep ½ cup water from cooked pasta and drain the rest.
- While pasta is cooking:
- In a 3- qt saute pan (or large skillet), add 3 Tbsp butter and 1-2 Tbsp olive oil over medium heat.
- Add shallots and onion and cook until soft and translucent.
- Add peppers and cook for 8-10 minutes until semi-soft.
- Add mushrooms and cook for 5 minutes.
- Add spinach, seasonings and herbs and cook until spinach is wilted.
- Slowly stir in mascarpone cheese until melted and creamy.
- Add hot pasta water and stir.
- Add drained, cooked pasta to vegetables in pan and stir gently to coat.
- Serve with chopped fresh tomato and grated Locatelli (or your favorite Romano) cheese.
This post contains an affiliate link for the All-Clad pan. It is an amazing pan and should most definitely be in your kitchen!
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