Everything But the Kitchen Sink Pasta
This easy pasta dish comes together on nights when we want to use up everything in the fridge that still has some life left in it. Really, just about anything you have on hand will work. You name it, I've tried it.
Ingredients
- 2 tablespoons olive oil
- 3 cups assorted sliced or chopped vegetables, such as onion, bell pepper, fennel, broccoli rabe, radicchio, zucchini, mushrooms, or garlic
- Salt and freshly ground black pepper
- 1 cup roasted tomatoes(and their juices)
- 1/2 to 3/4 cup heavy cream
- Pinch red pepper flakes
- 4 cups cooked pasta
- 1 to 2 cups leftover cooked protein, such as pork, turkey, chicken, tofu, or chopped raw shrimp or chicken
Instructions
- In a very large skillet over medium heat, warm the oil. Add the sliced vegetables, season with salt and pepper, and sauté until softened, 6 to 8 minutes.
- Stir in the roasted tomatoes and their juices and cook for 1 minute.
- Pour in the cream and red pepper flakes and let simmer until slightly thickened, 2 to 3 minutes more.
- Add the pasta and meat or shrimp and mix together. Reduce heat to low, cover the skillet and cook until everything is warmed through and the raw shrimp or chicken, if using, is just cooked through, 3 to 5 minutes.
- Turn off the heat and let sit for about 30 minutes. This allows the pasta to soak up all the sauce. If your pasta becomes too thick, thin with a little hot water.
Nutrition
Serving: 1serving (with chicken) | Calories: 453kcal | Carbohydrates: 58g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 177mg | Fiber: 8g | Sugar: 2g