Did I mention that this is a great recipe to use up some things that have been sitting around in your fridge and pantry? It's super flexible, meaning you don't have to stick with these ingredients, pretty much any veggie will work. Got an awkward stalk of broccoli you don't know what to do with? Throw it in the skillet! Got some mushrooms, bell peppers, carrots, or leafy greens that are going to go bad soon? You know what to do...
First, start by boiling a pot of water, and cooking your pasta according to the directions on the box. You can always chop up the veggies while you wait for the water to boil. I used broccoli and mushrooms, but you can use any veggie you want. When the water starts boiling you can toss the pasta in the pot. Stir the bottom occasionally just to make sure the pasta isn't sticking to the pot.
While the pasta is boiling, let's heat up our veggies! I always pour a bit of water into the pan instead of oil to sauté my vegetables. Starting with medium high heat, add the chopped broccoli and mushrooms. After a few minutes and the veggies are soft, turn the heat to medium and add the can of diced tomatoes and tomato sauce. Using low sodium tomato sauce is completely optional and regular tomato sauce will do just fine. However, for someone trying to keep their sodium intake low, go with the reduced salt or no salt added sauces!
Once the sauce is heated through, the pasta should be ready as well. Test taste the pasta, then drain in a colander. I used this big slotted spoon just because it was there!
Combine the pasta into the sauce pan, or the sauce into the pasta pot, which ever floats your boat.
Then just make sure to mix it well, and feel free to add some generous shakes of pepper to give it a bit more flavor before serving!
- 1 12 oz box tricolor rotini or 16 oz box farfallel (I used half of each)
- 1 cup chopped mushrooms
- 1 cup chopped broccoli
- 1 14.5 oz can diced tomatoes
- 1 15 oz can no salt tomato sauce
- (opt) pepper
- bring a large pot of water to boil
- wash and chop broccoli and mushrooms to bite size pieces
- place pasta in pot once water boils, stirring from the bottom occasionally
- start with medium high heat, pour a bit of water into pan, add vegetables
- sauté vegetables for a few minutes, turn heat to medium, add diced tomatoes and tomato sauce for last few minutes
- drain pasta when ready, combine with sauce and pepper (optional) before serving
Do you think this recipe is a time and grocery-saver for busy week nights?
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