This was a Home Chef delivery I got recently. It was a simple recipe that seemed to be easily modified, so I gave it a shot. It’s easy to make, very little prep, and has a pretty easy shopping list. All the amounts are estimates, so you can easily add more or less of something. Or you can completely change items (pasta type, specific vegetables, type of cheese). Home Chef recipes are for 2 servings, but pasta recipes usually make more than 2 for me. And my recreation fed me 4 meals.
Full recipe below after an overview of steps and pictures. Enjoy!
Pretty simple and easy to find ingredients. The original recipe called for cavatappi pasta, which my grocery store did not have. Easy to substitute your favorite pasta though! I used whole grain penne.
Start water boiling for the pasta and prep your ingredients. Halve the tomatoes, cut zucchini into quarter-slices, trim asparagus and cut into 1 inch pieces, and drain the artichokes. Roughly crush a handful of croutons.
Sear the vegetables. Start with asparagus and zucchini, then add tomatoes and artichokes.
When pasta is cooked, drain, return to pot and toss with some olive oil.
To make the sauce, heat evaporated milk until slightly thickened. Add Parmesan cheese and breadcrumbs. Remove from heat and add butter. Season with salt and pepper.
Add everything to pan with sauce and toss! I added some chicken to mine.
Serve with a sprinkle of Parmesan cheese and crumbled goat cheese (I totally forgot the goat cheese before I took pictures and dug in – sorry)!
- 5 oz. (half a carton) grape tomatoes
- 5 oz. (8-10 stalks) asparagus
- 1 zucchini
- 6 oz. jar artichoke hearts
- Handful of seasoned croutons
- 8 oz. (half a box) pasta (whatever kind you want – I used penne)
- 2 tsp. + 2 tsp. olive oil
- 12 oz. canned evaporated whole milk
- ½ C grated Parmesan cheese (+ extra for serving)
- 2 Tbsp. butter
- 2 oz. (half a container) crumbled goat cheese
- Salt & Pepper
- optional addition: cooked protein (chicken, shrimp, sausage)
Start water to boil in a medium pot for pasta. Cook according to directions on box.
Prep ingredients: halve grapes tomatoes; trim bottoms off asparagus and cut into 1 inch pieces; cut zucchini into half moons; drain artichokes; put croutons in a ziploc bag and crush into coarse breadcrumbs.
Heat 2 tsp. olive oil in a large pan on medium-high heat. Add asparagus and zucchini and cook 4-5 minutes, stirring occasionally. Add grape tomatoes and artichokes and cook 2 more minutes. Transfer to a plate or bowl and set aside.
When pasta is finished cooking, drain in colander, return to pot, and toss with 2 tsp. olive oil. Set aside.
Return same large pan to medium heat. Add evaporated milk to hot pan and bring to a simmer. Cook 4-5 minutes or until slightly thickened, stirring often. Stir in Parmesan cheese and breadcrumbs. Cook 2-3 minutes or until sauce is thick enough to coat the back of a spoon, Remove pan from burner and swirl in butter. Season with salt and pepper.
Add pasta and vegetables (and cooked protein if you have it) to pan with the sauce. Toss to coat everything in sauce.
Serve topped with a sprinkle of Parmesan cheese and goat cheese crumbles.