If you stick with me you’ll see why.
This is another one of my go-to meals, I use this recipe when I need:
- a quick meal
- forgot to take something out of the freezer
- for unplanned dinner guests
- heck make it for planned dinner guests
- or when you just plain don’t know what to cook
The point of this recipe is to show you recipes can be modified, you can be creative. Taking a recipe and using your favorite foods provides versatility. Oh, and why not clean out the refrigerator at the same time.
With that said, if you don’t like spinach but love broccoli…use broccoli. If you can’t stand goat cheese but love mozzarella or feta…use what you have.
If you have left over roasted chicken, it would taste great. The bottom line is, use. what. you. have.
You will love how easy it is to pull this recipe all together.
Like a lot of my other recipes, this too:
- is quick, easy
- budget friendly
- can be doubled or tripled to feed a crowd
Ingredients: (recipe card)
- 2 cups of pasta (shells, spaghetti, linguine, fettuccine, ravioli, or gnocchi)
- 3 – 4 mushrooms, thinly sliced (any variety)
- 1/4 – 1/2 cup fresh spinach, chopped (can use peas, kale, chard, or beet leafs)
- 1/4 cup goat cheese, chopped (feta, mozzarella, or Parmesan; also great options)
- 2-3 tbsp pesto (store bought or homemade; any variety)
- Sweet Peas
- Broccoli or cauliflower
- zucchini or yellow squash
- Brussels sprouts
If you use the optional ingredients, you can saute or wilt them in sauce pan. While the pasta is cooking, saute the chopped veggies in 1-2 tbsp of lard, ghee, butter or bacon grease, until soft.
- Cook pasta following the package directions or use my homemade pasta recipe
- Place spinach, mushrooms, pesto and goat cheese into mixing bowl
- When pasta is finished, drain the pasta
- Add all ingredients to the warm pasta and stir until the mix is blended well. The heat of the pasta will wilt the spinach. (Add optional ingredients at this step)
- Serve warm
It really is that simple. If you use bulkier veggies like broccoli, cauliflower, Brussels sprouts, or zucchini saute them in a pan until the veggies are soft. The pasta can be anything you have from spaghetti or fettuccine to elbow noodles or shells. I bet it would even be fabulous stuffed in cannelloni noodles.
This is so good you won’t even need to sauce. But if you do, fettuccine sauce would be a great alternative.
With all these veggies, I probably wouldn’t make a salad, but I would add a slice of homemade garlic bread…or two. I love garlic bread.
Enjoy being creative and trying things out. Don’t forget to involve the kiddos or those picky eaters into the kitchen. They might surprise you and try something they helped to create.
I can’t wait to hear how your version turned out. Send us a picture of your family and friends enjoying your creation.
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Tweet us @TheTxHomemaker and use hashtag #tthinthekitchen or #tthlookwhatImade
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