This is my go to pasta dish, only now I make it with a lot less pasta and a lot more veggies. The light sauce is so delicious, you won’t miss a thing.
Serves 6 I Prep time: 30 minutes I Cook time: 20 minutes
- 2 tablespoons sea salt, plus more to taste
- 3 medium carrots, finely chopped
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 cup tiny broccoli florets
- 8 ounces pasta (the shape of your choice)
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 6 cremini mushrooms, stems removed and very thinly sliced
- 14 ounce can diced tomatoes with juices
- 1/4 teaspoon red pepper flakes
- 1 small yellow bell pepper, cored, seeded, and finely diced
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper to taste
- Fill a large bowl with ice and water to make an ice-water bath. Bring a large pot of water to a boil and add the salt. Add the carrots, zucchini, and broccoli and cook for about 3 minutes, until crisp tender. Scoop the vegetables out (don’t drain the water) using a slotted spoon and transfer to the ice-water bath to cool completely, then drain.
- Return the water to a boil, add the pasta and cook until el dente according to the package directions. Drain.
- While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the shallot and garlic and cook for 2 minutes, or until softened and aromatic. Add the mushrooms and cook for about 5 minutes, until softened, adding a tiny bit of water if they start to stick. Add the tomatoes and juices and red pepper flakes and cook for 10 minutes. Add the blanched carrots, zucchini, and broccoli and the pasta and stir to fully coat them in the tomatoes; cook just until everything is heated through. Remove from the heat, stir in the bell pepper. Divide among bowls and top with basil and pine nuts.
Calories: 248 per serving
– from the book, “Food, Health and Happiness”, by Oprah Winfrey