Pantry Staple Spring Pasta
This Spring Pasta is perfect for those of you looking for pantry staple meals right now! I added lots of substitutions below, for those of you who might be in a pinch. Despite it not feeling like Spring, it IS here! And we should all be celebrating! This dish is the perfect way to do so, it’s somehow both comforting and light.
During this Coronvarius outbreak, I’ve been giving you guys daily updates on how we are holding up in quarantine. It feels like a weird horrible dream; every day has become the same, not able to leave the house or see friends and family. It’s like a natural disaster, except there is no physical evidence. There is no snow piled up, no howling winds, or blown down trees. Outside is the same as it would be any other day, beautiful bright and sunny. The only difference? NYC streets are eerily empty, like a suburb after dark.
I can’t stand watching the news for more than ten minutes; it’s just too depressing. I am trying to focus on the good and the positive news, to keep myself from just sitting here crying. There was a group of friends in Philly who collected local donations to support by local restaurants and order meals that they then gave to healthcare workers for free. There have been thousands of people working to rally together to collect masks and supplies to donate to places in need. Air quality is better than it has been in decades 🙂 Good things are happening, and there is no doubt good things will come from this. We all need to stay positive when we can! So find some good things to give you a little perspective, I know it has been helping me!
Tips, Recs & Subs
- Gluten-free pasta – All my recipes on this site are gluten-free because my fiance can’t eat gluten. However if you only have regular pasta, and no dietary restrictions use that!
- Onion – I used red onion to add a pop of color and flavor, but if you have only have white onion, that can be a good substitute.
- Peas and Asparagus – Fresh is best! However, I only had cans, so I made that work. You can also use frozen. If using fresh asparagus, make sure you cook for a few minutes first. You can saute, or boil it. If using frozen, run under cold water for a few minutes to slightly thaw before tossing in.
- Olive oil – If you’re running low on oil, you can swap in butter.
- Cheese- Shredded Parmesan is what I used to top this salad, but grated Parmesan, Mozzarella will also work. Vegan cheese can work for those of who are vegan or dairy free and want that option.
Pantry Staple Spring Pasta
- 2 Tablespoon Olive Oil divided Can use butter if not Whole 30/Paleo/Dairy Free
- 1 Box Pasta of your choice I used GF Penne
- 1 Small Red Onion Sliced
- 1 Clove Garlic or 1 tablespoon chopped garlic
- 1 6 oz Jar of Artichoke hearts drained and chopped
- 1 Cup Peas Can use fresh, can, or frozen slightly thawed
- 1 Cup Asparagus Chopped Can use fresh that has been sauteed for a few minutes, canned or frozen
- Handful of shaved parmesan Optional
- Boil water and cook pasta, cook for 2 minutes less then suggested time on box.
- As the pasta boils, heat 1 Tablespoon olive oil on medium-high heat in a skillet or large frying pan. Add onion and garlic cook for about 5 minutes, until onion has softened.
- Once pasta is cooked, drain and lower frying pan heat to medium. Add pasta to frying pan with 1 tablespoon oil (more if needed), and vegetbales. Toss together well and cook for an additional 5 minutes. Make sure you stir occassionally so pasta does not burn.
- Serve, with optional cheese on top, and enjoy 🙂
Enjoyed Pantry Staple Spring Pasta?
- Pantry Staple Chili
- Edible Cookie Dough made from Chickpeas
- Spaghetti Squash and Meatballs
- Buffalo Chicken Salad