Good thing was, I loved it. I froze all the leftovers in snack size ziplocks for those no time to cook moments for myself. I do that with a lot of the leftovers in this house. Usually pasta or soup dishes. I put them in the fridge the night before, heat it up in the am, and put them in a thermos for Amelia to take to school. Saves a lot of time and I know she is eating something healthy and yummy at school.
I'm still including the recipe for this dish because it is REALLY good! Even though sweat pea disagrees.....
1 box of your favorite shaped pasta ( I used oricheitte)
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup steamed broccoli florets
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup (4 ounces) mascarpone cheese, at room temperature
1/2 cup freshly grated parmesan
1 cup of your favorite marinara sauce
Kosher salt & pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender ,about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Add the broccoli then stir in the cooked pasta. Add the marinara sauce and cheeses Stir until the mixture is incorporated and forms a sauce. Season with salt and pepper.
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