7 Simple Pasta Dinners You Can Make From Pantry Staples

Don’t settle for expensive and unhealthy takeout when hectic nights leave you little time to prepare dinner (or even get to the grocery store to get supper supplies, for that matter). There’s still hope for a home-cooked meal, even on nights when you have little time and few ingredients. Unless your grocery situation is really dire, there’s a good chance you always have a box or two of pasta sitting in your pantry. Grab your noodles and prepare one of these pasta dinners using pantry staples.

These dinner dishes all call for ingredients that you typically have on hand, including frozen vegetables, canned goods, sauces, and cheese. Pick whichever you have the supplies for, and don’t stress if you come up short an ingredient or two — just get creative and find a replacement to toss into your dish. From rigatoni with tomatoes, raisins, and pine nuts to a one-pot pasta, these recipes will help you prepare delicious suppers every night of the week.

1. Pantry Pasta

Onions cooking in a pan

Try this easy pantry pasta any night of the week | iStock.com

Grab whatever pasta you’ve got and prepare The Pioneer Woman’s recipe via Food Network. Onions are first sautéed and then cooked with diced tomatoes, chicken stock, olives, artichoke hearts, and garlic. Simmer on low for 15 minutes, finally adding the cooked pasta to the skillet. Mix in the pesto, toss in the feta, and top with pine nuts. It yields 2 servings. If you don’t have all of the called-for ingredients on hand, we suggest substituting with whatever you do have available, as few pantry ingredients taste bad when paired with pasta.

Ingredients:

  • ½ whole red onion, diced
  • 2 tablespoons olive oil
  • 1 (14.5-ounce) can diced tomatoes with juice
  • ⅓ cup chicken stock or white wine
  • ⅓ cup assorted olives, pitted and roughly chopped
  • 1 whole jar artichoke hearts, halved
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 8 ounces pasta, cooked al dente and drained
  • 2 to 3 tablespoons jarred pesto
  • ½ cup fork-chunked feta
  • 3 tablespoons dry-toasted pine nuts

Head to Food Network for the full recipe. 

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