Creamy Pantry Pasta
Pantry pastas are those recipes that you whip together when you don't feel like cooking at all and the whole dish has to come together in the time it takes to boil the noodles. This creamy dish uses frozen vegetables for convenience and easy balance. Frozen vegetables aren't fancy at all but I actually really enjoy the flavor and they are a cheap way to make sure you're getting all your vegetable servings in, especially if you don't have time to grab fresh produce. Be sure to riff on the basic recipe in any way that you want!
1 portion long pasta (I used spinach linguini in the picture)
2 tablespoons extra virgin olive oil
Frozen mixed vegetables, to taste
Kosher salt and fresh cracked black pepper, to taste
Red pepper flakes, to taste
Dried Oregano, to taste (optional)
1/3 cup dry white wine (or chicken stock)
1/2 cup heavy cream
Freshly grated parmigiano reggiano cheese, at least 1/2 cup + more to taste
1 tablespoon butter, cold
Lemon zest, to taste
While you boil your pasta in heavily-salted water, add the olive oil to a medium skillet on the burner beside the pasta pot. Set a timer for a minute less than the package instructions for al dente.
Add the frozen vegetables and cook over medium high heat, until they defrost and start getting actually warm. Season with salt and pepper, red pepper flakes, and dried oregano; let the spices toast a bit in the oil.
Add the wine and let the veggies simmer in it on medium low 2-3 minutes until the wine is mostly absorbed/reduced. Be sure to have the 1/2 cup of parmigiano reggiano grated. Add the cream and let simmer until the pasta is done cooking.
Use tongs to transfer the cooked pasta to the sauce, and add about 1/4 cup of the pasta cooking water to the sauce. (Or reserve 1/4 cup before straining).
Mix the pasta well with the sauce in the skillet, and add the 1/2 cup parmigiano reggiano and the butter. Mix well until the butter is melted before placing in your serving bowl. Top with additional cheese, black pepper, lemon zest, and salt to taste.
Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!