Easy Pantry Pasta
When you need dinner in a flash, this Easy Pantry Pasta comes through. Made with four staple ingredients, you can mix and match the veggies to create your own perfect creamy pantry pasta!
Print
Pin
Servings:
Calories: 437kcal
Ingredients
Basic pasta recipe:
- 8 ounces pasta (bowties, penne, rotini, etc.)
- 8 ounces evaporated milk
- 1 cup shredded Parmesan cheese plus more for serving
- 1 packet Italian seasoning
For the veggies:
- 1 Tablespoon olive oil
- 1 zucchini (halved and sliced)
- 1 shallot (sliced)
- 10 - 15 cherry tomatoes
- Salt and pepper (to taste)
Instructions
- Cook the pasta in boiling, salted water according to al dente package directions, drain, and return to the pot.
- Add the evaporated milk, Parmesan cheese, and Italian seasoning packet to the pasta, stirring until the cheese is melted.
- Heat the olive oil in a pan set over medium heat. Add the zucchini and fry, undisturbed, until browned on the bottom, then flip and brown the other side. Season to taste with salt and pepper, then remove to a plate (or add to the finished pasta if it’s already done).
- Add the shallots, tomatoes, and crab to the skillet and saute until shallots are softened and tomatoes are bursting open and releasing their juices, about 6-8 minutes. This adds to the lovely sauce! Season to taste with salt and pepper.
- Stir all of the vegetables into the prepared pasta, making sure they’re well coated in the sauce. Serve pasta with additional Parmesan cheese, to your preference.
Notes
Here are some other possible combinations and additions for pantry pasta. See the post above for more cooking tips!
- Chicken Sausage + Green Beans- Saute fresh beans with the chicken sausage, or toss frozen or canned green beans in with the boiling pasta water, similar to this Parmesan Pasta with Chicken Sausage.
- Chickpeas or Cannelini beans + Sundried Tomatoes- These just need a quick saute.
- Broccoli + Italian Sausage- Add frozen broccoli to the pasta water or steam or roast it separately.
- Pesto- Yeah, just stir some pesto in. It’ll be great!
- Peas + Bacon (We love a Pasta and Peas combo around here!)- Saute or oven bake bacon, but add the peas to the boiling pasta water.
- Mushrooms + Sauteed Spinach or Other Greens + Garlic- Add the spinach and garlic after the mushrooms are mostly browned and saute until wilted.
- Shrimp + Corn + Cherry Tomatoes- Shrimp only needs a few minutes to saute. I like to brown it first, then remove it to a plate while I cook the cherry tomatoes.
Equipment
Nutrition
Calories: 437kcal | Carbohydrates: 53g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 473mg | Potassium: 566mg | Fiber: 3g | Sugar: 10g | Vitamin A: 641IU | Vitamin C: 20mg | Calcium: 475mg | Iron: 2mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!