Three pantry dinners for a busy week
- 8 oz rigatoni or shells
- 1 tbsp butter + olive oil, 3 garlic cloves, ⅓ cup chopped sun-dried tomatoes
- 1 tsp oregano + chili flakes, 2 cups vegetable broth
- 3 oz cream cheese, ½ cup milk, parmesan and parsley
20-minute flow:
- Base · 2 min: Toast garlic and tomatoes in butter and oil.
- Combine · 1 min: Add pasta, herbs and broth.
- Simmer · 10 min: Stir in cream cheese and milk until glossy.
- Finish · 2 min: Fold in parmesan and parsley.