Veggie Pasta Primavera

Veggie Pasta Primavera

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins
Serves: 4 to 6

 

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping.

Ingredients

* ½ pound short pasta such as rotini or penne, preferably whole grain

* 3 tablespoons extra-virgin olive oil

* 1 medium red onion,quartered and thinly sliced

* 14 yellow or red cherry tomatoes cut in half. 

* 2 to 3 cloves garlic, minced

* ¼ cup dry white wine optional or veggie stock

* 2 heaping cups cauliflower, cut into small florets

* 2 heaping cups broccoli, cut into small florets

* 12 stalks slender asparagus or 8 medium-thick, cut into 1-inch lengths

* 1 heaping cup sliced white or brown mushrooms. I use brown. 

* 1 medium-small yellow summer squash, diced

* 14- to 16-ounce can diced tomatoes

* ½ cup sliced sun dried tomatoes, oil-packed or not, as you prefer

* 1 teaspoon dried oregano, or 1 tablespoon fresh

* ¼ teaspoon dried thyme, or 1 teaspoon fresh

* Sliced fresh basil as desired (use lots!)

* Salt and freshly ground pepper to taste

* Dried hot red pepper flakes to taste, optional
Instructions

1. Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

2. Meanwhile, heat 1 tablespoon of the oil in an extra-large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

3. Add the garlic and continue to sauté until the onion is golden.

4. Add the wine and cauliflower and cook, covered, for 3 minutes.

5. Stir in the broccoli, asparagus, squash, and canned tomatoes, and dried herbs. Bring to a simmer, then cover and cook over medium heat for 5 to 7 minutes, or until all the vegetables are tender-crisp.

6. When the pasta is done, drain it well and combine with the vegetables mixture right in the pan, if it’s large enough, or in a large serving bowl. Add the remaining 2 tablespoons of olive oil unless you used oil-packed sun-dried tomatoes, in which case add a bit more of their oil if you’d like.

7. Stir in as much basil as you’d like, and season to taste with salt and pepper. Add dried hot red pepper flakes if using them.

8. Serve at once. If desired, pass around some vegan Parmesan cheese for topping each serving.

9. Top with halfed cherry tomatoes .

Variation: To make this an even heartier dish, add a 14-to-16 ounce can chickpeas, drained and rinsed (about 1 1/2 cups

Published by ChronicallyGratefulDebla

The body always knows what to do to heal itself. The challenge is listening and doing what your body needs. I was diagnosed with Osteoarthritis in 2012, Avascular Necrosis aka Osteonecrosis in my knee in 2014 and Factor V Leiden hetero, and Spondylolisthesis 2016 Health Advocate-Health Activist-World Changer Love photography, cooking, hiking, walking ,traveling and learning to live a new normal since my diagnosis. My Links Facebook Main Profile https://www.facebook.com/debbie.briglovichandio Main Blog www.ChronicallyGratefulDebla.com Twitter - https://twitter.com/debbiea001 Instagram - https://www.instagram.com/debbiea_1962 and https://www.instagram.com/chronicallygratefulme Support Group Avascular Necrosis/Osteonecrosis Support Int’l https://m.facebook.com/groups/DeadBoneDiseaseAvn Awareness for Avascular Necrosis & Other Conditions of The Bone and Joints https://www.facebook.com/AvascularNecrosisAndBoneDiseaseAwareness/ Avascular Necrosis Awareness Day November 29 – working with elected officials to get this recognized in all states https://www.facebook.com/AwarenessByDebla/ Avascular Necrosis-Osteonecrosis Knowledge and Education https://www.facebook.com/AvascularNecrosisEducation/ Facebook Link https://m.facebook.com/ChronicallyGrateful.Me/

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