Pantry Pasta

Pantry Pasta

Most weeks when we go grocery shopping we buy stuff to make five dinners. As of late, a lot of food has languished in the fridge as, despite my intentions to actually save money, we’ve been eating out more. Knowing you’re moving out of state means you have to hit up all your favorite places before you go, you see. Furthermore, running errands starting at 6:30, for us, means we have no desire to come back and cook afterward or wait to have dinner first before we go. This also translates to eating lunch out, too, as there are no leftovers to bring to work. Lameness! I used up some of the poor aging veggies in the fridge this week to make a pantry pasta–you can use whatever you’ve got on hand, as this is pretty flexible.

I chopped up a clove of garlic, an onion, what was not decaying of a sad zucchini, and a summer squash. The latter I cut into rounds that were about 1/2″ or less thick, and I cut the big ones in half.

Put a pot of water on. I cooked 1/2 lb of rotini for this.

While rotini cooks, add a couple tablespoons of olive oil to a big, wide saute pan. Add onion and a little salt, and allow to cook a few minutes until it starts to soften. Add zucchini and summer squash. Cook for a few minutes. Add a little water or chicken broth to the pan to deglaze it and to cook the veg more. I then added 8 or so halved cherry tomatoes. A little more broth. Then I remembered the garlic and tossed that in with a little oregano and red pepper flakes. Add cooked pasta and a little more broth to make a sauce. Add a nob of butter to make velvety, and that’s that. Serves four, and make sure there is lots of parmesan or pecorino to go on top. Yum!


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