I don’t know about you, but I never seem to be able to cook the proper balance between pasta and red sauce. I always end up with too much of one or the other, unsure what to do with my leftover ingredients.
This dish was first inspired by a bit of leftover gluten-free rice pasta that I made a few nights ago. It’s a perfect dish and can be thrown together in about 15 minutes, with whatever veggies, meat and cheese you happen to have around.
I got a chance to use up my leftover rotini, a bit of onion, Parmesan cheese and Swiss chard. I use real butter and whole milk.