Easy Fridge Raid Pasta Recipes
A quick, flexible pasta that turns odds and ends from your fridge into a cozy, satisfying meal. Ready in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried short pasta (penne or rotini)
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 0.75 cup chopped yellow onion
- 1 tbsp minced garlic
- 2 cup halved cherry tomatoes
- 15 oz canned chickpeas, drained and rinsed
- 3 cup baby spinach, lightly packed
- 1 cup reserved pasta cooking water You may not need it all
- 0.5 tsp crushed red pepper flakes use less for mild
- 0.75 tsp fine sea salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 0.5 cup grated Parmesan cheese plus more for serving
- 0.25 cup chopped fresh basil or parsley
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook pasta until just al dente. Reserve 1 cup cooking water, then drain.
- Warm olive oil and butter in a wide skillet over medium heat.
- Soften the onion in the skillet for 3–4 minutes, stirring occasionally.
- Stir in the garlic and cook 30 seconds, just until fragrant.
- Add cherry tomatoes and cook until they burst and release juices, 4–5 minutes.
- Fold in chickpeas and red pepper flakes. Warm through for 1–2 minutes.
- Add spinach and wilt, about 1 minute, tossing gently.
- Toss in drained pasta. Splash in reserved water a little at a time to make a glossy sauce.
- Season with salt, black pepper, and lemon juice. Stir in Parmesan until creamy.
- Finish with fresh basil. Serve hot with extra Parmesan and pepper.
Notes
Variation: Swap chickpeas for cooked sausage, tuna, or leftover rotisserie chicken. Add olives or capers for a briny pop. Storage: Refrigerate up to 4 days; loosen leftovers with a splash of water and rewarm gently.
This recipe is an original creation inspired by classic Easy Fridge Raid Pasta Recipes flavors. All ingredient ratios and instructions are independently developed.