Pasta and Vegetables with Basil
Vegetarian and allergen-free this recipe is packed with vegetables and nutrients! Omit the cheese to make dairy free!
About 2 tablespoons of olive oil, or enough to coat skillet
1 medium onion, chopped
5 cloves garlic, chopped
½ pounds of mushrooms; washed, dried and sliced
1 red pepper, chopped
2 stalks of celery, sliced
Two 14.5 ounce cans of chopped tomatoes with juice (Check label for allergens)
Two 15 ounce cans of cannellini beans; rinsed and drained
1 cup of fresh basil; loosely packed & chopped
½ pound of spinach leaves, coarsely chopped
Salt and pepper, to taste
1 pound of gluten free ziti or other small pasta, cooked al dente(Check label for allergens)
Optional: Grated parmesan cheese (omit for dairy free)
Coat a non-stick skillet with olive oil. Sauté the onion, garlic, mushroom, bell pepper and the celery until soft, or for about 5 minutes. Reduce heat and add the tomatoes with juice, and the drained beans. Cover and simmer for about 15 minutes.
Next add the spinach, basil, salt and pepper (Note: the spinach will reduce in volume once it begins to cook). Simmer until ready to serve over the pasta.
While the vegetable sauce is cooking, cook the gluten-free pasta according to package directions. Drain well.
Serve the pasta in individual bowls, and top with the cooked vegetables. Top with fresh grated parmesan cheese, if desired (omit cheese for dairy free).
Serves 6-8.
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