Pantry Pasta Recipe - by Baby Beets

Your Guide to Pantry Pasta
by Catherine Switzer of Baby Beets

I love chatting about Pantry Pasta, it truly is a way to get creative in the kitchen, using up some staples and including some of your favourites. 

The measurements in this recipe are vague for a reason. It gives you lots of options to scale things up or back depending on preference and amount you are making.

INGREDIENTS: 

Pasta, I used a brown rice pasta
3-6 tbsp olive oil
1-10 cloves of garlic
Crushed chili pepper (optional)
½ - 1 cup frozen peas, broccoli or other veg you have on hand
1-2 cups of fresh spinach or kale or other veg you have on hand
Salt & Pepper to taste
½ - 1 cup of protein. Chickpeas or can of tuna, drained & rinsed
Handful of cherry tomatoes (cut in half) or small can of diced tomatoes, drained
Lemon rind
1-3 tsp of lemon juice
Up to ½ cup Parmesan Cheese

DIRECTIONS:

1. Cook pasta according to package directions 
2. Drain. Heat oil in pan
3. Add garlic, both vegetables, tomatoes, protein (chickpeas or tuna), salt and pepper. Cook for 3 minutes 
4. Add pasta, lemon rind, lemon juice & cheese. Stir until well combined. 
5. Plate. Top with extra cheese, lemon rind, pepper, crushed chili. 

Other add ins to consider:

Black olives
Capers
Feta cheese
Asparagus
Hemp seeds
½ cup white wine (¼ cup add in with step 3)
Shallots
1 cup of cream, cook step 3 for 5 minutes
Rosemary 

We'd love to hear from you. Let us know what you made!