This Pasta Primavera is a quick and budget-friendly meal that can be made in under 30 minutes! The ingredients can be easily altered to fit any budget or palate! Just choose the ones you like or have on hand and poof! – A quick and delicious meal!
I’ve talked about trying a new {spontaneous} segment where I have to throw together a quick meal, last minute, with no advance planning. I have to do this somewhat frequently, well, because I am a poor planner!
So this week has been more chaotic than usual and I have yet to plan any meals. This was the only meal we were all home for. It would be great for a Meatless Monday. I think everyone was really hungry because there was nothing left in the pan!
I had nothing defrosted and no leftovers. I went grocery shopping on Monday and forgot my list at home. I seemed to remember more paper products than actual food. Luckily we had some pasta and veggies.
First, I got the pasta going. All I had was a whole grain cavatappi.
Next, I found a bag of organic frozen broccoli florets and I heated that too.
In a large skillet, I added a generous amount of olive oil and about a teaspoon of chopped garlic.
Then I added a couple of handfuls of cherry tomatoes, halved, and gave it a stir.
Next came two big handfuls of organic baby spinach. Tossed that around until it began to wilt.
By this time, the broccoli was ready and drained. I gave them a quick chop and added them to the skillet.
It didn’t look like the mixture had enough flavor for me, so I added a scoop of olive tapenade that I get at Costco. Great stuff!
Once drained, I combined the pasta with veggies. I topped it with cracked pepper, a sprinkle of oregano and feta crumbles and dinner was served in just under 30 minutes!
(For some added zing, try some red pepper flakes – SO GOOD!)
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