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casarecce pasta in a black dish with a spoon.

Casarecce Pasta

Keri Bevan
This casarecce pasta recipe is one of those simple clean-our-your-fridge kind of recipes that's perfect for busy weeknights. It comes together in under 30 minutes using minimal ingredients that you can modify depending on what you have on hand. It's fresh simple and you can enjoy it hot or cold.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, lunch
Cuisine Italian
Servings 4 servings
Calories 311 kcal

Ingredients
 
 

  • 8 ounces 225g Casarecce pasta (or any other pasta of your choice)
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves of garlic minced
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and pepper to taste
  • Red pepper flakes optional, for some heat
  • Fresh basil leaves for garnish

Instructions
 

  • Cook the Casarecce pasta according to the package instructions until al dente. Drain and set aside.
  • Heat the olive oil in a large pan or skillet over medium-low heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
  • Add the diced red bell pepper and zucchini to the pan. Cook for about 5 minutes until they start to soften.
  • Stir in the cherry tomatoes, spinach leaves, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes until the tomatoes are slightly softened and the spinach has wilted.
  • Add the cooked Casarecce pasta to the pan and toss everything together until well combined. Cook for another 1-2 minutes to allow the flavors to meld together.
  • Taste and adjust the seasonings if needed.
  • Remove from heat and garnish with fresh basil leaves.

Notes

Storage:
Refrigerator:
Once the pasta dish has cooled down to room temperature, transfer it to an airtight container or sealable storage bag. Store the dish in the refrigerator, for 3-4 days.
When you're ready to enjoy the leftovers, remove the dish from the refrigerator and reheat it either in a microwave-safe dish or on the stovetop in a pan over low heat until heated through. Stir occasionally to ensure even heating.
Freezer:
Allow the pasta dish to cool completely. Transfer the cooled pasta and vegetable mixture to airtight freezer-safe containers or freezer bags. If using freezer bags, squeeze out any excess air before sealing them tightly. If using containers, leave some headspace to allow for expansion during freezing. The casarecce pasta dish can be stored in the freezer for up to 2-3 months.
When ready to eat, thaw it in the refrigerator overnight or for a few hours until completely thawed. Once thawed, you can reheat the dish by either microwaving it in a microwave-safe dish or reheating it on the stovetop in a pan over low heat. Stir occasionally until the pasta and veggies are heated through.

Nutrition

Calories: 311kcalCarbohydrates: 51gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 20mgPotassium: 493mgFiber: 4gSugar: 6gVitamin A: 1917IUVitamin C: 60mgCalcium: 47mgIron: 2mg
Keyword casarecce pasta
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