(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.
Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables to freeze and enjoy later.
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Pappardelle with Garden Vegetables
Total time: 1 hour
Servings: 3-4
Salted water
3 tablespoons olive oil
3 tablespoons shallots or white onion, minced
2 cloves garlic, minced
1/4 teaspoon chili flakes
1 cup white wine
2 cups pappardelle noodles
3/4 cup vegetable stock
3 tablespoons capers (optional)
2 vine-ripened tomatoes, sliced in wedges
1 handful baby kale
1 fresh lemon, juice only
2 tablespoons butter (optional)
sea salt, to taste
freshly ground black pepper, to taste
1 handful fresh basil, torn
Bring large pot of salted water to boil.
In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
Toss again, remove from heat and serve.
