PANTRY PASTA

Pantry Pasta image

Provided by Food Network

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

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/2 pound, or 8 ounces, fusilli, spaghetti, or linguini
1 to 2 chicken or beef bouillon cubes, optional
1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped
1/2 to 3/4 cup half and half or milk
1/8 to 1/4 cup grated parmesan cheese
1 large onion, sliced
2 to 3 cloves garlic, chopped
Pinch of red pepper flakes
Oil
Vegetables in pantry, cut into bit size pieces, we used cauliflower

Steps:

Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until "al dente".
Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve