I found this on The Vegetarian Tree blog, and she had linked it to the Vegetarian Times website. Pasta packed full of vegetables = yum. AND you only use one pot to do all the cooking! I served this with my favorite recipe of herb rolls, which I will post next!
Ingredients:
- 3 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 1 tsp. grated lemon zest
- 8 oz. fusilli pasta
- 2 small yellow squash, halved and cut into 1/2-inch-thick slices
- 1 medium orange bell pepper, cut into 1-inch pieces
- 8 oz. small broccoli florets (3 cups)
- 2 cups halved cherry tomatoes
- 8 green onions, thinly sliced (1/2 cup)
- 1/2 cup torn fresh basil leaves
- Grated Parmesan cheese for garnish, optional
1. Start pasta water to boil. Combine oil, garlic, and lemon zest in small bowl. Set aside.
2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
Notes about this recipe:
1. I just picked whatever kind of whole wheat noodles I wanted.
2. I only used 1 1/2 of the yellow squash, a red pepper instead of orange, and I used 1 head of broccoli (which I think ended up being more than 8 oz.)
3. I totally forgot to add my basil. It was still yummy, but I think adding the basil would make it even yummier.
4. Make sure to only cook until the tomatoes are just hot if you want them to maintain their shape and still have a bit of crunch. The longer you let them heat up the mushier they get. Still yummy, just a different texture.
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