Rustic Italian Bowls

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces whole grain rotini pasta (or pasta of your choice)
  • 1
    teaspoon olive oil
  • 14
  • 1
    small onion, halved, sliced
  • 1
    small red bell peppers or 1 small yellow bell pepper, cut into thin 1-inch strips
  • 1
    small zucchini, cut in half lengthwise, then into 1/4 inch slices
  • 1
    (23 ounce) jar tomato basil pasta sauce (use a thick and hearty basil tomato style-sauce)
  • 3
    cups lightly packed baby kale and spinach (can sub Swiss chard, kale, all spinach or any combo, etc.)
  • 3 12
    cups cooked sliced chicken (can sub other protein of choice)
  • 8
    ounces grape tomatoes, halved (multicolored works well)
  • 12
    pepperoncini peppers, stemmed, thinly sliced
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DIRECTIONS

  • Cook pasta as directed on package, omitting salt; keep warm.
  • Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 minute or until softened, stirring frequently. Add peppers and zucchini; cook 3 minute or until vegetables are crisp-tender.
  • Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
  • Top evenly with vegetable mixture and remaining ingredients.
  • All that's need is a side of garlic bread.
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