Veggie and Cheese Pasta Skillet

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After staying out too late Saturday and helping my little brother move Sunday a busy weekend I am always looking for an easy Monday meal.

Read: takes little effort but still eating dinner at home.

Try this one.  Veggie and Cheese Pasta Skillet. One skillet and you’re done.

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Saute onion and mushrooms

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Add cornstarch, garlic powder, salt, pepper, milk, broth, tomatoes and pasta (i used shells)

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Fold in cheese and spinach

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One skillet makes for easy cleanup!

Veggie and Cheese Pasta Skillet


1 tablespoon olive oil

one medium onion, finely diced

8 ounce package, fresh mushrooms

1 tablespoon cornstarch

2 teaspoons garlic powder

1 teaspoon sea salt

15 twists of freshly ground pepper

2 cups small pasta, uncooked (i used shells)

1 can of diced tomatoes

3 cups fresh spinach

1 cup Monterrey jack cheese

1 cup rotisserie chicken (optional)

instructions and directions:

heat oil in a large skillet, saute onion and mushrooms over medium heat until onions are softened and mushrooms have lost most of their water. About 8 minutes.

to the skillet, add cornstarch, garlic powder, pepper, salt, pasta, broth, milk and tomatoes. bring to a boil and simmer on low until noodles are al dente, about 10 minutes.

fold in cheese until it is melted. fold in spinach until wilted. add chicken, if using. season with salt and pepper.


One thought on “Veggie and Cheese Pasta Skillet

  1. JP says:

    This has Jessica written all over it! I can’t wait to try this, next Monday! 🙂

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