Dinner in Under 10 Minutes (Creamy Pasta with Vegetables)

5 Dec

With finals around the corner, I’ve got too many projects, papers, presentations, and not to mention deadlines at work to have time to cook a real meal.  Tonight I resorted to one of those college “rescue” recipes.  It’s so simple that I’m not sure it even qualifies as a recipe.  You can make creamy pasta with vegetables in the same amount of time it takes to make ramen (ok maybe a couple more minutes).


Creamy Pasta with Vegetables

10 oz rotini (or any pasta that will hold sauce well, like penne or even macaroni)
3 cups mixed frozen vegetables (use whatever you have in your freezer, I used 3/4 cup corn, 3/4 cup peas, and 1 1/2 cups artichoke hearts)
1 10-3/4 oz can condensed cream of chicken soup (you can also use cream of mushroom, broccoli, etc)
1/2 cup grated Parmesan cheese
1/3 of cup of pine nuts for garnish (optional)
Black pepper

Cook pasta and vegetables in boiling water in a large pot for about 10 minutes or until pasta is tender and vegetable are done. Drain pasta and vegetables. Return to pot.

Add cream soup and parmesan cheese to pot, stirring over low heat for about 2 minutes until veggies and pasta are coated in cream soup. Sprinkle with pine nuts and pepper, and serve with crusty French bread.

Serves 4


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