Produce Bin Pasta Recipe Made with Barilla®!





This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

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Pasta is probably the most universally-loved dish (at least according to my family). One of our favorite is a classic vegetables in olive oil pasta that my mom called “Produce Bin Pasta” That’s because we would raid whatever we had available in the produce bin of the refrigerator for all the ingredients. (It was also mom’s way to make sure nothing went to waste!)

We typically have carrots, celery, bell pepper, broccoli, cauliflower, mushrooms and tomatoes in our refrigerator. Just grab whatever produce you have available. I’ve even used <gasp!> frozen veggies… Luckily, our pantry is well-stocked with Barilla® pasta. Walmart always seems to have the best variety of Barilla® products for all your favorite pasta recipes.

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This dish is also great way to introduce a “Meatless Monday”concept to your family and perfect for unexpected vegetarian guests!

It’s also easy to customize (if you have picky eaters in the family) since the actual cooking times is just a few minutes. My husband prefers to add bacon, pepperoni or left-over rotisserie chicken to the dish.

 

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 Ingredients:

  • Assorted Vegetables (if using frozen – thaw and drain)
  • Olive Oil
  • Barilla® Pasta (we like Penne or Spaghetti)
  • Minced garlic
  • Salt & Pepper or Red Chili Flakes (optional, as preferred to taste)
  • Fried bacon, Pepperoni or left-over cooked chicken (optional)

 

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Directions:

  • Bring a large pot of water to a boil, meanwhile chop up the vegetables into bite size pieces. We like to do a quick blanche of harder vegetables like, carrots and broccoli. (Sounds fancy, but all it really means is to toss them into a pot of boiling water for 1-2 minutes to soften.)
  • If adding bacon to the dish, fry up the slices and let drain on a paper towel.
  • Once water is add a boil, cook the Barilla® pasta according to the package directions.
  • Sauté onions in olive oil for 4-5 minutes or until golden. Add vegetables and continue to saute until tender. (If adding pepperoni or already-cooked chicken to the dish, add them here)
  • Add garlic midway through (to keep it from burning) and tomatoes near the end of the cooking process. This warms up the tomatoes nicely, while keeping them from getting mushy.
  • Drain and toss the cooked pasta into the vegetable saute and mix well. Top with chopped up bacon pieces, parmesan, or shredded cheese and pepper before serving.

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.



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