![]() ![]() To freeze, transfer the pasta to an airtight container and store in the freezer for up to 3 months. Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days. You can really add anything into this pasta dish, but here are some more ideas: This recipe is great in helping you clean out your fridge and use up all the vegetables we all know we never get to eat before they go bad. Serve and top with remaining Parmesan cheese and lemon wedges. Finish the dish: Stir in the cooked penne, 1/2 cup of the cheese and some pasta water as needed.Add the shredded carrot, tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes, stir and cook for another minute until the tomatoes begin to soften. Stir in the asparagus, mushrooms and zucchini to the skillet and cook until tender, about 5 minutes. Add the onion and cook until softened, 2 to 3 minutes. Cook the veggies: Heat the olive oil in a large skillet over medium-high heat.Reserve 1/2 cup of pasta water before draining. Cook the pasta: Cook the penne according to package instructions.Lemon – Cut into wedges, this is optional for serving.Parmesan Cheese – You can substitute with your favourite cheese.You can remove these if you’d like, or use more or less to your preference. ![]()
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