VegetarianLight.com

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 orange)
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.