This 30-minute cheesy tomato pasta skillet is perfect for dinner. (Secret ingredient – arugula!)
Well, we had a blizzard in Chicago. It snowed a lot, as it does when you have a blizzard. I shoveled a lot too.
I really wanted to finish putting this recipe up yesterday, but I got into a predicament. I kept seeing all of these people getting their car stuck in the snowy road (I do mean in and not on – there is a lot of snow.)
I wanted to ask them why they were out driving when it was obvious a plow hadn’t been by yet. But people always seem to have places to go.
Most of the stuck cars had only a driver in them. While not impossible, it is pretty difficult to get a car out of a snow filled ditch by yourself. So I went out shoveling a bunch of times before the storm got really bad and then a few times yesterday.
My version of a snow day I guess.
By the final time I went outside, I was beat. When I was done helping push my last car out of a ditch, I dragged my heels through the front door and collapsed on the couch. So instead of posting a late recipe, it’s getting published as a morning recipe. I hope you don’t mind.
Cheesy Tomato Pasta Skillet
It starts with ground beef but you can also use ground turkey. You really want to use the leanest meat possible – if there is a lot of grease in your skillet you should drain some of it out before adding the onions.
If you follow my instructions in the order that I write them, I believe you can make this entire dish from start to finish in under 30 minutes.
The key is multitasking. Your pasta should be cooking while your meat is browning.
The “cheesy” part of this title comes from a few ounces of cream cheese. It melts quickly and if you use low-fat cream cheese, you can keep the calories down. And if you use gluten-free pasta, this can be gluten-free too. So many options. 🙂
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Looking for more easy, 30-minute meals? Try these burrito bowls.
Or this 3-ingredient black bean soup!