Scout Chef Kitchen Presents: Leprechaun Garden Pasta

When I was hunting for a new recipe that would be both easy AND delicious, I got extra lucky and came across this recipe! Bonus points that it is PERFECT for St. Patrick’s Day this week. I pulled this one from The Scout’s Campfire Cookbook for Kids by Tim and Christine Conners. I also cut the recipe in half because that worked better for me and our family!

What You’ll Need:

½ cup (1 standard stick) butter

32 ounces frozen veggie blend (2 one-pound bags)

16 ounces fettucine pasta

1 cup heavy cream

1 cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon ground black pepper

What to Do:

1. Lay out the frozen vegetables and butter about 1 hour before dinner to soften.
2. Bring large pot of water to boil.
3. Stir in fettucine noodles and cook for 10-12 minutes, stirring occasionally.
4. Drain the water from the noodles (leave them in the pot with the stove off).
5. Drop in the stick of softened butter and stir until the butter is melted.
6. Stir in heavy cream.
7. Add grated parmesan cheese, salt, and pepper – stir well.
8. Turn the stove back on to a low setting.
9. Add thawed vegetables and continue to cook over low heat until they are cooked through.
10. Serve!

As you can see, this would be the perfect dinner at home or on your camping trips. It is simple, fun, and SO YUMMY. As in I felt like I could eat all of it. By myself. In one sitting. AND, it is packed with veggies (did you know that broccoli has cancer-fighting and immune-boosting properties?!), so I didn’t feel too guilty about going to town. Bottom line… make this. Everyone will LOVE it!

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