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“Eat Your Veggies” Pasta

Yield
Servings
Prep time
15 mins
Course
Entrée
Special Diets
Vegetarian
Food Allergies
Gluten-free

Description

A delicious way to eat your vegetables.

Ingredients

8 ozgluten free pasta, penne or spirals
2 Tolive oil
1 medium onion, chopped
2 clvgarlic, minced
1⁄2 lbmushrooms, sliced
1 lbbroccoli, chopped
1 1⁄2 cdiced tomatoes with juice (fresh or a 15oz can)
1 1⁄2 tdried basil
1⁄2 tdried oregano
1⁄4 cchopped parsley
  salt and pepper to taste
2 ozfreshly grated parmesan cheese, plus extra for serving if desired

Instructions

Put a large pot of water on to boil for the pasta. Heat oil in large saucepan over medium heat; add onion and sauté until softened. Increase heat to medium-high and stir in sliced mushrooms; sauté, stirring occasionally until mushrooms have browned and are releasing juices, about 5-7 minutes. Stir in garlic, broccoli and tomatoes and mix well. Add basil, oregano and half the parsley; reduce heat and simmer uncovered about 10 minutes. While sauce is simmering cook pasta according to package directions; do not overcook. Drain pasta well and add to the sauce along with remaining parsley and Parmesan cheese. Toss well to combine and serve immediately, passing more cheese if desired.

Notes

Note: Wheat pasta can be used if not following a gluten-free diet. If you prefer, substitute ½-pound trimmed, fresh spinach or one bunch of chard for the broccoli. The greens should be well washed and drained and coarsely chopped. Add sliced chard stems with the onions; stir in spinach or chard leaves in the last few minutes of cooking time.