Piccolini Pasta With Fresh Veggies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is the pasta dish I made for Mother's Day, with the help of my dear niece, Taya. She even chose the pasta shape: mini wagon wheels! I really like how the base of this dish turned out, using the diced tomatos, balsamic and tamari. This will probably lend itself to many different vegetable variations in the future! Leftovers tasted even better the next day Ingredients:
16 ounces pasta, i used barilla piccolini |
2 tablespoons olive oil |
1 small yellow onion, sliced |
1 teaspoon italian seasoning |
6 garlic cloves, minced |
2 large red bell peppers, seeded and cut into strips |
1 lb frozen broccoli florets, thawed |
2 (10 ounce) packages sliced mushrooms (white button or baby bella) |
2 (14 ounce) cans diced tomatoes (fire roasted is nice if you have them) |
2 tablespoons balsamic vinegar |
2 teaspoons tamari or 2 teaspoons soy sauce |
1 (14 ounce) can cannellini beans (white beans) |
1/2 cup basil leaves (chiffonade or chopped) |
salt, to taste |
crushed red pepper flakes, to taste |
Directions:
1. Bring a large pot of salted water to a boil for the pasta.
2. In a LARGE saute pan, heat olive oil over medium heat.
3. Add onion slices, and cook until translucent, about 3-4 minutes.
4. Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
5. Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well.
6. Cook pasta in boiling water until al dente, about 7-8 mintues.
7. When the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
8. Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.
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