A delicious way to eat your vegetables.
|8 oz||gluten free pasta, penne or spirals|
|2 T||olive oil|
|1||medium onion, chopped|
|2 clv||garlic, minced|
|1⁄2 lb||mushrooms, sliced|
|1 lb||broccoli, chopped|
|1 1⁄2 c||diced tomatoes with juice (fresh or a 15oz can)|
|1 1⁄2 t||dried basil|
|1⁄2 t||dried oregano|
|1⁄4 c||chopped parsley|
|salt and pepper to taste|
|2 oz||freshly grated parmesan cheese, plus extra for serving if desired|
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.
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.