Sauteed Veggie Rotini

Sauteed Veggie Rotini

Happy Meatless Monday!

Today we enjoyed a whole wheat pasta dish dish with as many vegetables that I thought made sense to throw in the same pot! Sauteed in olive oil and tossed with Rotini and covered in a cream sauce this dinner was both nutrient dense and a little sinful. The best of both worlds!

You’ll need

  • 2 cloves of garlic, minced
  • splash of olive oil
  • 1/2 yellow onion, chopped
  • 1 zucchini, thinly sliced
  • 1 red bell pepper, chopped
  • approximately 10 brussel sprouts, halved
  • 1 cup chopped mushrooms
  • 8 oz half and half
  • 1/4 cup shredded or grated cheese of your choice
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1 box of whole wheat Rotini
  • Lemon juice and red pepper flakes (optional)

 

To Make:

Heat the olive oil in a large pan and add the minced garlic and brussel sprouts. Cover, except to stir every few minutes until the brussel sprouts begin to become tender. Add the remainder of the vegetables and cook for about 10 minutes, stirring often. Simultaneously, boil water and cook Penne. In a separate, small sauce pan, slowly heat the half and half and stir in the cheese. This won’t take more than a few minutes on medium heat, then add the garlic powder and pepper. You can add more cheese if you want a thicker sauce. You can also add additional minced garlic to the sauce should you want to ward off vampires. Once the pasta is cooked, the sauce is heated and the vegetables are sauteed, combine in the large pot. Top with a squeeze of lemon juice for perfection!

 

 

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