On today’s episode of Taylor’s Table, we talked about one of my favorite, go-to dishes, “kitchen sink pasta”. Now you may be thinking, I know where this is going & honestly, you’re right! It’s everything but the kitchen sink & a great staple for when you need to exit all your veggies out of the fridge!
What you need are as follows:
- Whatever veggies you have leftover (onions, bell pepper, carrots, spinach, squash, etc)
- Ground turkey, chicken, beef, or whatever leftover meat you have
- Your favorite type of pasta (farfelle, penne, ziti, angel hair)
- Your favorite pasta sauce (I used a can of tomatoes & olive oil)
- Italian seasoning, salt, pepper and garlic seasoning
First things first, assemble the ingredients! I chopped all my veggies super fine before adding them to the pan.
You’ll want to brown your meat and discard any excess fat/oils. I used ground turkey so I didn’t have any grease to get rid of. You’ll want to do this first, before adding the veggies. Once everything is married together & not as crunchy, add your garlic! Turn down to medium heat.
I had some pre-minced garlic that I threw in along with a can of tomatoes. This is the part where you’d add your sauce.
You’ll also want to add 2-3 cups of water. Add half a box of pasta (1 box is about 6 servings), uncooked and make sure the liquid is covering all the pasta.
Cover the entire dish and let sit for about 5 minutes. Uncover, stir, add more liquid if necessary.
** This is also a great recipe to use up any left over gravies, sauces, or broth! **
Cover and let stand for another 5-10 minutes. Check one piece of pasta to make sure they’re cooked. Cut the heat and set to the side.
Wait another 5 minutes, uncover and add your favorite shredded cheese or fresh basil. Serve your garlic bread, toast or side salad!