Great for Meatless Mondays or any other day of the week you need a quick, tasty, and nourishing pasta dinner. Bonus: use fresh veggies and herbs from your garden!
Serves 4 ~ OR ~ makes a perfect dinner for 2 with ample leftovers for another meal the next day.
Ingredients:
- 2 small zucchini, cut in half lengthwise then diagonally sliced into 1/4″ pieces
- 1 medium orange bell pepper, seeds and pith removed, sliced into 1″ x 1/4″ chunks
- Green onions, diced into 1/4″ pieces, about 1/4 cup
- 10-12 Large Red Cherry tomatoes, sliced into quarters
- Baby spinach, 3-4 large fistfuls
- Basil, 5 large leaves, sliced into ribbons
- Chives, 4 long stems, diced into 1/4″ pieces
- 1 Tablespoon butter
- 1 Tablespoon Extra Virgin Olive Oil
- Salt to taste
- Fresh ground black pepper to taste
- Red pepper flakes to taste (about 1/8 teaspoon)
- Grated parmigiano reggiano (about 1 Tablespoon per serving)
- 10-12 ounces Organic Felicetti Cavatappi Pasta Italian Non-GMO
- 24 ounce jar Sugo di Pomodoro San Marzano Tomato Creamy Vodka Sauce
Directions:
- Boil water, salting generously (2 teaspoons), add pasta, cook al dente (about 10 minutes), drain.
- While pasta is cooking, put Extra Virgin Olive Oil in large skillet at medium heat, add zucchini and generous pinch of salt, stirring frequently.
- Add butter.
- After a few minutes, add basil and chives, mixing together.
- Add orange bell pepper, continue stirring frequently.
- Add green onions, cherry tomatoes, and spinach sequentially over a few minutes, stirring frequently.
- Add fresh ground pepper and red pepper flakes.
- Add jar of pasta sauce, stir, simmer for at least 5 minutes.
- Add drained pasta and mix thoroughly.
- Simmer for another few minutes, then plate pasta, topping with grated parmesan.
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