With the onset of school (whatever that looks like); I'm back in a panic trying to get dinner ready in a weeknight flash. Hopefully, I'll get back to my Sunday meal prepping; until then, one-pot wonders will get us through.
These leftovers heat up well for lunch (or breakfast). It's really versatile; gluten free pasta and vegan butter are quite tasty in this dish also. Right now, I'm using every summer veggie I can get my hands on. But as the season cools, try other cozy combos like kale and white beans. I love it with our Italian Blend or Herbes de Provence; it brings a lovely floral finish to the dish.
*This dish highlights our Salt Free Spice Blends on our site.*
Browned Butter Pasta
- 1 lb. pasta
- 2 cups veggies
- 4 tbsp. butter
- Generous splash olive oil
- 1 tbsp. Salt Free Everyday Seasoning
- 1 tbsp. Italian Blend
- Salt to taste
Cook pasta according to directions. In the last 2-5 minutes (depends on vegetable), add veggies to boiling pasta water. Strain together (do not rinse). In pasta pot, melt butter until golden brown on medium heat; add olive oil and stir until combined. Sprinkle both seasonings and salt into the browned butter, stirring constantly until fragrant (do not scorch). Add veggies and pasta into the butter mixture; toss until combined. Best served immediately.