Creamy Veggie Pasta Skillet

Here's an easy and filling pasta dinner. It gets a little kick from the cayenne and a lot of fresh flavor from the vegetables. Great for sharing or leftovers.

Recipe adapted from Foxes Love Lemons.

-8-12 ounces whole wheat rotini
-1 head broccoli
-1 large onion
-1 cup shaved carrots
-Salt and pepper
-1 jar marinara sauce
-1/2 cup frozen corn
-1/4 cup milk
-Parmesan cheese

Boil the pasta according to package instructions.

Dice the onion and saute in oil over medium-high heat for 5 minutes. Chop the broccoli and shave the carrot with a vegetable peeler, then saute for 5 more minutes on medium. Add a dash of salt and pepper.

Mix in the marinara sauce, lower the heat to low-medium, and bring to a simmer. Add the frozen corn, milk, and pinch of cayenne, then return to a simmer for 2 minutes.

Now add the cooked pasta and stir to coat.

Serve adorned with Parmesan cheese.

We thought this was a very satiating dish. The source recipe is one of those "one pot" recipes. I've spoken about them before, it does me no good in relation to using two pots if i have to use a "transfer and set aside" bowl in addition to the one pot. Anyway, still a tasty and substantial meal.


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