This week I was cleaning out my pantry and realized I have about nine boxes of pasta. They are currently in various cabinets. Honestly, I have like a serious pasta reserve. How crazy is that!
So here is the low down on my approach to pasta dishes.
There really isn’t one honestly. I can remember mastering sauces (mornay, tomato and cream sauces). I spent lots of time creating the perfect spaghetti sauce. But as we are stuck in the house for a few weeks I know I need to feed my kids and stretch out the proteins!
This week I opted to do pasta, with a very simple sauce and loads of veggies. Like a lot of them. Carrots, broccoli, bell peppers, and green beans. Literally any veggie you have in your fridge will work! I sauteed the veggies in butter (you could also do olive oil). Add in salt and pepper (seasoned to taste). Sautee the veggies until they are soft, add in some chicken stock.
Again there isn’t a whole lot of measurement for this recipe. If you want a wet sauce, then add more chicken stock (or broth) I opted for a minimum amount of broth because I knew I would finish it with cheese.
Let the stock and veggies cook a bit then add cooked noodles. Toss, taste, season more if necessary and serve!