Pasta and Vegetables
This dish is awesome because you can make it with
whatever vegetables you have in your fridge or pantry. The ingredients
I used I happened to have on hand the night I created the dish, but you
can get creative with what you have in your kitchen tonight.
1 onion, roughly chopped
3 cloves garlic, diced (I used a garlic press)
½ bell pepper, your choice of color, chopped (I used green and
5 mushrooms, sliced
5 asparagus spears, cut in 1 inch pieces, with tough ends removed
½ of a 15 oz. can of artichoke hearts, drained and cut in thirds
1 can of fire roasted diced tomatoes
Couple of handfuls of baby spinach or arugula
¼ cup olive oil
1 ½ tbsp. dried basil
1 ½ tbsp. dried oregano
1 tbsp. parsley
½ tsp. crushed red pepper
10 fresh basil leaves, torn, if available
½ cup water
Salt & pepper
1) In large saucepan on medium high heat, add ½ of oil and onion.
Saute about 5 minutes. Add bell pepper and sauté a few more minutes.
Add all spices except fresh basil. Add diced garlic.
2) Add remaining ingredients except fresh basil and spinach. Bring to
boil and immediately reduce heat to a simmer. Simmer while pasta cooks
(choose your favorite pasta).
3) Add spinach and fresh basil and simmer a minute or two more.
4) Serve with your favorite pasta (I used angel hair for this dish). Top
with grated low-fat, shredded mozzarella or other Italian cheese, if desired.
Serves 2 with possible leftovers.
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