Thursday, March 25, 2010

Spring Vegetable Pasta or Everything but the kitchen sink Pasta



Quick weeknight pasta gets a healthful makeover...
by me!


This is a trick I use all the time. I hate for any of our food to go bad. When I have a bunch of random things I need to use up, this is often the recipe I will make. And I feel so good that nothing went to waste. Plus, if you have kids, this is a great way to introduce more veggies into their diet. Pasta is a familiar, loved food for them, and if you use a fun shaped, whole grain pasta noodle they will love it.

Use anything you have that you need to use up, half a carrot, a few asparagus, half a bunch of cauliflower or broccoli, mushrooms, anything! There is really no recipe to it. I love to serve this type of meal with a side salad, or with some sauteed collard greens.



Spring Vegetable Pasta
or
everything but the kitchen sink pasta


What You Need:
8-ounces of whole grain pasta of choice, any shape, we used quinoa pasta

1 jar of your favorite( or homemade) pasta sauce, look at ingredients and make sure they are clean!

lots of mixed veggies: any amount you want,

I used 1 bunch of extra thin asparagus, 2 carrots,2 celery, 1 red bell pepper, all diced

2 Tbsp. olive Oil

sea salt and pepper to taste



To Make:
Cook pasta according to directions. While pasta cooks, heat olive oil in a saute pan, and saute your mixed vegetables with a pinch of salt and pepper until just tender. Add your veggies to your noodles, and pour in the amount of sauce desired. Use just a little if you like it less saucy, or if your like us, you will add lots of sauce to coat everything well! If you have some fresh herbs laying around you can add some of those too.


We served this with sauteed collard greens with garlic.



Sauteed Collard Greens with Garlic

What You Need:

1 large bunch of collard greens, kale, or any dark and sturdy leafy green, washed and cut into smaller pieces

1 clove of garlic

1 tbsp. olive oil

fresh squeezed of lemon juice to taste



To Make:

Heat olive oil in a saute pan. Add 1 clove of thinly sliced garlic. Saute for just a minute, being very careful not to burn garlic at all. Just warm it up a little. Then add greens and saute a few minutes, until wilted. Add lemon juice and add a pinch of salt and pepper if it needs it.



My kids really like this quinoa pasta




2 comments:

  1. These two dishes look so good and healthy. Good job on the Collard Greens-what else did you put in it?

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  2. Thats it! They really dont need anything else, maybe a small pinch of salt and pepper, bugt the garlic gives it a ton of flavor!

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