Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at Food For My Family about Grilled Vegetables In Easy Foil Packets, and I’m excited to welcome Katie from GoodLife Eats to Unsophisticook:
Pasta is probably our family’s favorite go-to dinner dish, always a crowd pleaser and a great way to stretch ingredients, especially meat. It’s a great way to clean out the fridge and use up any lingering vegetables from the week’s recipes.
This week I find myself needing to purge the fridge of it’s contents before we head out of a fun family trip and pasta is going to be the way to do it! I use a basic 3-2-1 formula that I loosely follow for many of my pasta dishes and the results are always a hit for dinner. Dishes like these are very forgiving and are a great way to begin experimenting in the kitchen if you aren’t comfortable with cooking without a recipe yet.
This spring vegetable pasta primavera isn’t exactly based on my 3-2-1 pasta formula but kind of inspired by the idea of it. I used some different amounts and created a light creamy, lemon sauce to coat the fresh spring vegetables and pasta.
It was bright and springy but still had that comforting goodness that pasta brings, plus it helped me use up a bit of leftover broccoli in the fridge from another recipe.
What is your favorite way to cook pasta? 0