Pantry Pasta

Last week we had a Pantry Pasta night. It’s a simple meal that uses up any leftover ingredients you might have. I had a bag of penne pasta, 1 jar of Whole Foods marinara sauce, snap peas, regular peas, and kale. I threw it all together and served my Classic Meatballs on the side. 

Pantry Pasta

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  • 1 pound of pasta
  • 1 jar of marinara sauce 
  • 1 cup of frozen peas thawed 
  • 3 flat kale leaves destemmed and chopped 
  • 1 cup of snap peas trimmed 
  • 2 garlic cloves minced
  • Olive oil 
  • Salt & pepper 
  • Parmesan for sprinkling 


  1. Boil your pasta as directed in a 8 quart stock pot
  2. Warm a medium sized skillet to medium heat and sauté your garlic until fragrant with olive oil.
  3. Add your vegetables and continue to sauté until they are cooked through but still a little crisp. 
  4. Warm your tomato sauce in a saucepan.
  5. Drain your pasta in a colander and put it back into the pot. 
  6. Add your vegetables to your pasta.
  7. Add your desired amount of tomato sauce to the pasta and vegetables and toss to coat.
  8. Serve in a bowl and sprinkle with parmesan. 


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