Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
One of my favorite things about living in Northern California is the abundance of reasonably priced, high quality produce. We belong to a CSA, Fresh Edibles, which delivers a nice variety of beyond organic produce weekly. It’s the best! I love not knowing what items I am going to get weekly and it challenges me to come up with new and exciting recipes. This pasta is made with the vegetables we got one week back in June. I love the color of this dish, especially the purple carrots- aren’t they beautiful?
5-6 Carrots, sliced
1 head of broccoli, chopped
2-3 large heirloom tomatoes or regular tomatoes, chopped
1 small onion, minced
4 zucchini, chopped
4 cloves garlic, minced
1/4 cup olive oil
½ cup vegetable broth
1 lb. whole-wheat penne pasta
¼ cup Parmesan cheese or Diaya Mozzarella cheese (optional)
Cook the pasta in salted water until al dente, reserve ¼ cup pasta water after draining the pasta. Heat ¼ cup olive oil in a saucepan to medium high heat. Add the onion and garlic to the oil with a pinch of salt and pepper and/or crushed red pepper. Heat until translucent and fragrant, about 5 minutes. Add the paste and stir into the cooked onions and garlic. Add the carrots, broccoli and zucchini. Stir and add ¼ cup broth to the pot. Cook until the vegetables reduce a bit, about 5 minutes. Add the chopped tomatoes, and remaining broth. Cook for 10-15 minutes until the tomatoes have made their own ‘sauce.’ If you need more liquid, add the reserved pasta water.
In a large bowl, toss the vegetable sauce with the penne and any remaining pasta water. Top with Parmesan cheese, if preferred.
Per 1 cup serving: 314 calories, 11g fat (1g saturated fat), 9 grams fiber, 11g protein
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