I wanted to share a quick and easy weekday or weekend meal idea with you; one that doesn’t require a lot of time or specific ingredients. With all this nice weather we’ve been having, who wants to keep busy in the kitchen when you could be outside enjoying the sunshine? Plus, with all of the fresh produce that is available this time of year, it’s fun to have a versatile go-to recipe that you can mix and match with different produce and still have it tasting fab every time.
This recipe also comes in handy for those picky palates…young or old, because who can resist a creamy pasta dish?! This one reminded me of an alfredo dish minus the heaviness that can come with a creamy meal like that. Sometimes the best recipes come from looking in the fridge and figuring out what you need to use up, so it doesn’t go to waste. Delicious and budget conscientious!
Mascarpone & Sautéed Veggie Pasta
-2 servings of pasta (I love Tinkyada’s brown rice spaghetti noodles)
-2 heaping handfuls of cut up veggies (I used red bell pepper, zucchini, onion, and spinach)
-1 cup Mascarpone cheese
-1/2 cup Parmesan cheese
-3 cloves of garlic, minced
-3 Tbsp olive oil
-1 Tbsp butter (the real stuff)
- Sea salt and pepper, to taste
All you have to do is cook your pasta up until it’s ready to go and while it’s cooking you can get your veggies sautéed up. Add the olive oil, butter, and garlic to a pan on medium heat. Toss in your red pepper, zucchini, and onion and sauté until tender. Right before you finish your veggies, add the spinach so it softens up, but doesn’t turn to mush…about 2 minutes. Toss your sautéed veggies into your strained, warm pasta, reserving a small portion of veggies for garnish. Gently fold in your Mascarpone (AKA creamy goodness), Parmesan cheese, and salt and pepper. You’ll know it’s evenly mixed when the cheese has melted into the noodles and coats it to perfection.
What’s awesome about this dish is that you can mix and match with any vegetables and any noodles. You could even do it with all sautéed veggies if you wanted. Plus, since you are making it at home you have control of how much oil and cheese is in the dish and you can make it exactly how you’d like it. This pasta is also great the next day when all the flavors have had time to marry. Plus, it doesn’t get hard or separate like leftover alfredo does. I love how this dish is creamy and almost airy. Who would think you’d call a creamy dish “airy”?! Mascarpone really does the trick in this recipe and is the perfect palate pleaser, especially if you are trying to veggie load your picky eaters!
Have a great weekend everyone!
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