By Michael Harris-Arzon
Let’s face it, some nights the last thing you want to do after a long day at work is come home and cook. For me, the challenge has always been that I refuse to feed the kids prepared or frozen foods. A great solution is a quick pasta with vegetables.
- 1 Box Bow-Tie Pasta
- 6 Cups Chicken Stock
- 2 Cups Mushrooms, Sliced
- 1 Stick Butter, Salted
- 6 Tbs. Fresh Basil, Roughly Chopped
- In a stock pot, add your chicken broth and water until about half way filled. Over high heat bring to a boil.
- Lower the heat under your stock pot to medium-high. Add your pasta and cook for about 7 minutes or until al dente. Drain and set aside.
- In a large cast iron skillet, melt your butter over medium-high heat. Once melted, add your sliced mushrooms and continue cooking until your butter is browned.
- Once the butter is browned and your mushrooms are cooked, turn off the heat. Add your bow-tie pasta and roughly chopped basil. Toss until all of your pasta is coated in butter. Continue cooking, stirring occasionally, until your pasta has come back up to temperature. Tip: Cast Iron skillets are ideal for cooking because they conduct heat extremely well. They also stay hot quite a bit longer than regular pots and pans. That is why when you turn the heat off, you can continue cooking for a few minutes afterwards.
- Serve and enjoy!