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“Eat Your Veggies” Pasta

Prep time
15 mins
Special Diets
Food Allergies


A delicious way to eat your vegetables.


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


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.