Pink Sauce Pasta
Pasta coated in a creamy tomato-based pink sauce with swappable protein and vegetable components. Cooked on the stovetop and served warm in a single bowl or plated dish.
Ingredients
Method
Bring a large pot of salted water to a boil. Mince the garlic and prepare the protein and vegetable by dicing or breaking into bite-sized pieces.
Add pasta to boiling water and cook according to package directions until al dente. Drain and reserve 1/2 cup pasta cooking water.
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in tomato sauce and stir to combine. Simmer for 3 minutes, then reduce heat to low and stir in heavy cream until fully incorporated.
Add the protein and vegetable to the sauce. Cook for 5–8 minutes until the protein is cooked through and the vegetable is tender.
Season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time.
Add cooked pasta to the sauce and toss until evenly coated. Fold in half the grated Parmesan cheese.
Divide pasta among bowls or plates. Top with remaining Parmesan and fresh parsley. Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →