This pasta dish is a super quick dinner to throw together on a busy week night. If you don't have broccoli, use cauliflower or green beans, no zucchini on hand, then use a yellow crooked neck squash. This is a sure way to get some of the produce out of your frig. I was aiming for 2 servings but I must have used more veggies than I intended. We had four servings; I point this out because the leftovers were good but not as good as the fresh dish.
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, cut into half moons
- 1 small broccoli head, chopped into bite sized florets
- 1 can fire roasted diced tomatoes
- 2 large portions of pasta
- 1/2 cup kalamata olives, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon rubbed sage
- 2 cups baby spinach
- 1 cup of saved pasta water
Get your water on to boil for the pasta. Saute onion in a couple of tablespoons water for 3-4 minutes.
Add the garlic, zucchini and broccoli. Give it a good stir and cook 3-4 minutes.
Add the canned tomatoes with their juice and season with oregano, basil and sage.
After cooking for a couple of minutes add a cup of pasta water, spinach and olives.
When pasta is done drain and add it to the skillet of veggies. Toss and serve with some nutritional yeast on top. You could also add a few bread crumbs or crushed red pepper flakes.
Enjoy!!!
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