One-Pan Spring Pastas

3.6
(9) 7 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

6 servings

What You Need

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Make It

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  • Then follow our 3 simple steps:
  • Cook and stir meat in hot oil in large skillet 5 min. or until cooked through. (Chicken might need to be cooked 2 to 3 min. longer.)
  • Add sauce, 3 cups water and the pasta; cover. Bring to a boil. Reduce heat to medium-low; simmer 15 min. Add 1 cup of each of the vegetables; cook an additional 5 min. or until vegetables are crisp-tender.
  • Sprinkle with cheese.
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Note

To save time, chop vegetables while the pasta is cooking.

Creative Leftovers

Cover and refrigerate any leftovers. Reheat and enjoy for lunch the next day or freeze in an airtight container for up to 3 months.

Special Extra

For variety, prepare using different shapes of pasta, such as fusilli, rotini, rigatoni, farfalle or penne.

Servings

  • 6 servings

Ratings & Reviews

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Leave a Review

  • Kasimere |

    I loved this dish using the lemon and chicken variation!!! My children and family love it too!!!

  • Nuzzler8 |

    I found that using a little more pasta ( 5 cups)and not so much water ( 3 cups instead of 4) using more grated cheese and a little garlic made it taste a lot better. I also used a fair amount of salt and pepper.

  • gone2cove |

    THIS RECIPE NEEDS BUTTER AND GRATED CHEESE AFTER ITS ON YOUR DISH

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