When you’ve run out of basically everything in your fridge, that’s when pasta comes in most handy. Let’s face it, pasta is good even if you just top it with butter and salt. That said, it willingly accepts just about all flavors, so toss whatever you have in your fridge into the pot, and you’ve got a perfect side dish.
Recently, I was left with close to zero in my fridge; yet, these dregs turned into a very satisfying pasta that I could serve alongside some leftover chicken. To elbow macaroni add a tough of fat free half and half, a dollop of part skim ricotta, a good shake (or three) of crushed red pepper flakes, and a healthy serving of fresh grated parm.
Done in about 8 minutes and eaten in even less.