Friday, February 21, 2014

Cheesy Hearts with Vegetables

I wanted to use our cute little heart pastas for something this week. They aren't the heart-healthiest, but that's okay. The vegetables are!

Cheesy Hearts with Vegetables

1 pkg hearts pasta
3 tbsp Blood Orange Olive Oil
1/2 cup shredded or cubed cheese, your favorite (Pepper Jack here!)
1/2 cup milk or cream
1 1/2 cup regular red pasta sauce
3 cups mixed vegetables
pinch of salt

If you are using fresh vegetables, heat your pan to medium heat and slice them thinly. Toss them in the pan with one tbsp of the olive oil and the pinch of salt. Depending on the vegetables you choose, depends on how long this part takes. You want them to be cooked, but crisp. I used a frozen bag mix of corn, carrots and asparagus. It was very quick.

If you are using frozen, you will need to make sure you have cooked off all the additional water that you don't need. Add one more tablespoon of the Blood Orange Oil. If you would like it a little spicy, toss the Chipotle Olive Oil in instead.

Cook your pasta to just al dente. Drain, rinse and toss with 1 tbsp of the olive oil.

Toss the vegetables with the red pasta sauce and add in the milk or cream. Stir in the shredded or cubed cheese and cover. Let simmer about five minutes. Stir to make sure everything is melted. If not, cover and let cook until it does.

Stir it all together in a big bowl and enjoy your dinner!

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