Hope you all are having a wonderful "First Day of Spring"! Here in Chicago it feels anything but Spring- it's currently 4 degrees.
Everyone has their go-to pasta dish- veggies, protein and a sauce. I made an "everything but the kitchen sink" pasta on Monday night after a long day. It was quick, delicious and extremely satisfying!
Pasta is a great way to use leftovers or aging vegetables. My broccoli was approaching a week old and I had leftover chicken from a dish I made over the weekend. I added sun dried tomatoes to add color, sweetness and add a bit of pizzazz to the dish and served it over a bed of rigatoni.
The special homemade feature here is the simple alfredo- no roux needed!
Sun dried tomatoes
Toasted Pine nuts
Red pepper flakes
Salt and pepper
Garnish with Basil
Saute onion and broccoli in a large deep pan. Use a lid to help cook the broccoli while the pasta boils and you prepare the sauce. Add cooked pasta and remaining ingredients to the pan. Add alfredo and toss until combined. I use red pepper flakes in a lot of dishes to cut the savoriness and add a kick to the dish.
4 oz unsalted butter
1 c. milk or cream
1 c. freshly grated parmigiano-reggiano
2-3 minced garlic cloves
In a small saucepan, add butter and garlic over medium- high heat. Lightly brown garlic and add milk/cream to pan. Use cream if you want a thicker sauce, however I had milk in the house (and by house I mean 700 sq.ft. apt) so that's what I used. Add cheese and whisk into butter and milk mixture. Whisk until cheese is combined into the sauce. Add alfredo to pasta and combine with all ingredients.
What is your "go-to-pasta"? How would you have made this dish differently? I'd love to hear from you, and would LOVE it if you would become a member!
And by the way- didn't Maegan have some great posts?! If you didn't catch them, click on the following links- Beer Batted Fish, Veg Pot Pie