I don’t recommend substituting dried in it’s place. Fresh basil: This is a key ingredient to the dish. Fresh spinach: Stick with fresh here as frozen will be mushy in this dish.Red pepper flakes: If you like heat double up the amount or more, if you don’t care for spicy food then omit.Italian seasoning: If needed you can make your own blend using 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/2 tsp rosemary.Diced tomatoes: You can use standard cut or petite cut based on personal preference.Just don’t use water or the dish will be lacking in flavor. Vegetable broth: Chicken broth should work great here as well.Penne pasta: I recommend using Barilla brand as that’s what I’ve created the recipe with (other brands may not absorb as much liquid or be cook by the same time).Garlic: Fresh garlic is key to building fresher flavor here.Yellow onion: Chop the onion fairly small. You can usually find this at the deli counter of the grocery store, if you can’t try substituting bacon. Pancetta: This is the secret ingredient in the dish that gives it that special something.We are looking for flavor and extra virgin olive oil has the most flavor of the three. Extra virgin olive oil: Use extra virgin olive oil here, not standard refined or light.It’s a homemade dish that’s great for those busy days, and it will make great leftovers for lunch the next day! This easy pasta recipe tastes fresh, tomato-y, and has just enough rich cheese and pancetta to highlight it and build up the flavor. Plus they are incredibly versatile (see more of my one pot pasta recipes listed below). I’ve long loved one pot pasta recipes because they are as quick and easy as a made from scratch dinner gets. Who doesn’t love another easy dish to add to the dinner repertoire? This humble pasta begins with basic everyday ingredients and finishes with well blended, perfectly complimentary and satisfying flavors. Everything is cooked together in one pot for a flavorful, hearty, and hassle-free dish!
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