Pasta with broccoli, carrots and garlic
A weeknight pasta where frozen vegetables do the work, turning simple pasta and butter into a warm, garlicky dinner in fifteen minutes. The broccoli and carrots need only heat and a starchy pasta water to bind into sauce.
About 740 calories a serving, 37 g protein, 124 g carbohydrate, 17 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
From your shelf
- one 12-ounce bag broccoli, carrots & italian seasoning
Staples
- 6 ounces pasta
- for pasta water salt
- 2 tablespoons butter
- 2 cloves garlic
- to taste pepper
- Bring a pot of salted water to a boil. Add 6 ounces of pasta and stir once, then cook until al dente, about ten minutes, saving 1 cup of pasta water before draining.
- While the pasta cooks, mince 2 garlic cloves. Melt 2 tablespoons of butter in a large skillet over medium heat and add the garlic, cooking until fragrant, about one minute.
- Add the frozen broccoli, carrots and italian seasoning to the skillet along with 1/2 cup of the reserved pasta water. Bring to a simmer and cook, stirring occasionally, until the vegetables are heated through and the sauce thickens slightly, about five minutes.
- Add the cooked pasta to the skillet along with another 1/4 cup pasta water. Toss everything together over medium heat until the pasta is coated and the sauce comes together, adding more pasta water if needed, about two minutes. Season with salt and pepper to taste.
Note Swap in rice for the pasta, cooking the vegetables and stirring them into hot cooked rice instead. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with grated cheese and a green salad, or stretch the dish by adding a can of cannellini beans to make it heartier.
On the label
BROCCOLI FLORETS AND CARROTS IN A SAUCE CONTAINING WATER, SOYBEAN OIL, GARLIC POWDER, OLIVE OIL, SALT, GARLIC, ONION POWDER, MODIFIED CORN STARCH, CHICORY ROOT EXTRACT, DRIED RED BELL PEPPERS, DRIED ROASTED GARLIC, MONOGLYCERIDES, SPICE, XANTHAN GUM, DRIED PARSLEY.
Green Giant, frozen vegetables, serving 99 g. Ingredients as printed on the label.
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Cooks as broccoli, carrots, italian seasoning. Half of it left? Use up the broccoli.