A bit tired of Pasta Primavera (sometimes it feels like that's always the only vegetarian dish many restaurants have)? For a very tasty alternative, try this old world style pasta dish with broccoli and other veggies!
Serves 6
Prep time: 15 minutes
Total time: 45-60 minutes
Ingredients:
- 2 (14.5 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 onion, peeled and sliced
- 2 cups broccoli florets marinated in 1/4 cup low fat Italian dressing
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- Salt and pepper to taste
- 1/2 cup white wine
- 12 ounces penne pasta
Instructions:
Heat skillet to medium high, add olive oil, and reduce heat to medium.
Add onion, celery, garlic, and carrots and sauté until slightly tender.
Meanwhile heat the oven to 400 degrees.
On a nonstick pan place marinated broccoli and roast until lightly browned around edges.
In a food processor place one can of the tomatoes, tomato paste, chopped parsley, oregano, salt, and pepper.
Blend until smooth.
Add blended tomatoes to vegetables
Add the remaining can diced tomatoes, wine, and broccoli to skillet and stir to combine.
Simmer for 30 minutes up to one hour.
Terri's Tips:
- Cook penne pasta al dente. Drain and serve with Marinara sauce
- Add roasted chicken or shrimp to change this into a complete meal
Cooking wiser...
- Use whole wheat pasta.