July 4, 2011

(209) Pasta

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?

Ingredients:

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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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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