Piccolini Pasta With Fresh Veggies
photo by Kozmic Blues
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 453.59 g pasta, I used Barilla piccolini
- 29.58 ml olive oil
- 1 small yellow onion, sliced
- 4.92 ml italian seasoning
- 6 garlic cloves, minced
- 2 large red bell peppers, seeded and cut into strips
- 453.59 g frozen broccoli florets, thawed
- 2 (566.99 g) package sliced mushrooms (white button or baby bella)
- 2 (793.78 g) can diced tomatoes (fire roasted is nice if you have them)
- 29.58 ml balsamic vinegar
- 9.85 ml tamari or 9.85 ml soy sauce
- 396.89 g can cannellini beans (white beans)
- 118.29 ml basil leaves (chiffonade or chopped)
- salt, to taste
- crushed red pepper flakes, to taste
directions
- Bring a large pot of salted water to a boil for the pasta.
- In a LARGE saute pan, heat olive oil over medium heat.
- Add onion slices, and cook until translucent, about 3-4 minutes.
- Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
- Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well.
- Cook pasta in boiling water until al dente, about 7-8 mintues.
- When the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
- Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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