Long, tired days = a need for quickly made comfort food.
I learned this recipe from my dear friend Megan when we worked together—it’s the perfect way to combine all of your leftover veggies and get some tasty pasta.
You’ve spent the week cooking and now have half a bell pepper, a little bit of cauliflower, and a handful of green beans—chop ‘em up and throw ‘em in.
So here ya have it: a fatty feeling, veggie using, fairly healthy comfort meal.
One Pan Pasta
1 pack fresh ravioli (I use La Pasta*)
½ container of Uniquely Greek Spread**
2 cups vegetable broth
½ yellow onion
your odds and ends veggies:
anything from bell peppers to brocc, I used:
1 cup broccoli
1 cup romanesco
4-5 leaves swiss chard, stems removed and chopped
- Pour veggie broth into a sauté pan. Bring to a boil and add ½ yellow onion, finely chopped.
- While onions soften, chop up your veggies into bite size pieces. Add firmer veggies at this point, such as broccoli and cauliflower. Hold off on spinach and bell peppers.
- After a minute, add ravioli to the pan. Boil for 2 minutes, then add softer veggies. Boil for 1 minute, then add 1/3-1/2 of a container of Uniquely Greek feta spread.
- Mix together the veggies and ravioli with the vegetable broth and feta spread. Once the broth has reduced and the sauce has thickened, remove from the head and enjoy! This should take approx. 2-3 minutes.
The Trusted Table: all of my veggies
Whole Foods: Uniquely Greek (also at Annebeth’s), La Pasta Ravioli, vegetable broth
*La Pasta, based in Silver Spring, Maryland
**Uniquely Greek started out of the family Grecian delights shop in Boothwyn, Pennsylvania