Quick Vegetarian Pasta
I made this dish for my wife and I, we are both Type 2 Diabetics and so watch what we eat, although we could be doing a better job of it. The dish was easy to make and did not require any exotic ingredients, see the recipe below. I used only garlic as an aromatic and about half the salt and pepper, this led to a somewhat bland dish.
Vegetable Medley Pasta
2 cups dry penne
3 tablespoons olive oil
1 clove garlic, minced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow crookneck squash, halved and sliced
2 ribs celery
1 large fresh tomato or 2 canned tomatoes, grated
1/2 cup dry white wine
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup basil, cut into a wide chiffonade
Parmesan cheese, for shaving as garnish
The best part of this dish is that it’s incredibly flexible. Throw in your favorite vegetables — or ones that you’re trying to use up — and take out any that you’re not a fan of.
Bring a large pot of water to a boil. Add pasta and cook until noodles are soft but still have a bit of a bite to them.
Meanwhile, heat oil in a large saute pan over medium-high heat with garlic. When things begin to sizzle add bell peppers, squash, and celery. Stir everything around and let vegetables begin to soften.
Add grated tomatoes, wine, salt, and pepper, and cook down until vegetables are soft and most of the liquid has evaporated, about 5 to 7 minutes.
Remove from heat. Add basil. Stir into the vegetables until wilted.
Drain the pasta, but reserve 1/2 cup of the pasta water.
Empty pasta into a large serving bowl, add pasta water, and top with vegetable mixture. Stir everything together so that it’s evenly incorporated. Top with Parmesan shavings.
Serves 4 to 6.