Light Veggie Pasta
Here’s a little meatless Monday recipe coming your way! My whole family (even the picky one) enjoyed this pasta dish. I feel really good about serving it because it’s full of fresh veggies! The garlicky tomatoes cook down and blend into the marinara, and the zucchini and corn are so small, the kids hardly noticed they were eating veggies. But the flavor! Wow. The Parmesan ties it together so deliciously. It is such a quick and easy weeknight dinner. I adapted this recipe from Skinnytaste.com. She used a Cavatelli- have I mentioned our tiny grocery store that has insane amounts of liquor and wine, 3,675 types of salsa, and not a lot of variety on everything else? When I go to the big city (Taos or Santa Fe) I may be able to get my hands on some cavatelli, but, sigh, not here! Honestly, I love penne pasta and this dish reheats quite nicely for lunch the next day.
Do you have many meatless recipes? It’s kind of odd, the more I meditate, the more I crave vegetables and the less I want to drink alcohol. I’m going to say this is not a coincidence! So here’s to slowing down, going within, finding healthier choices for our bodies and for feeding our families, and to listening to what our souls need. Namaste.
Ingredients
1 pound (GF or Whole wheat) penne pasta
3 teaspoons olive oil
2 ears corn kernels, or 1 cup frozen corn
1 pint cherry tomatoes, quartered
1 1/2 cups diced zucchini
2 cloves garlic, sliced
1 teaspoon kosher salt
black pepper, to taste
1 cup marinara sauce
6 tablespoons grated Parmesan, plus more for serving
2 tablespoons fresh chopped basil
Directions
1. Boil pasta according to directions.
2. Add olive oil to a large skillet over medium heat. Add garlic and cook about a minute.
3. Add tomatoes, sprinkle with salt and cook about 3 minutes.
4. Add corn and zucchini and cook another 3 minutes, or until tender, then add marinara.
5. Drain pasta and add it to the skillet and toss.
6. Add Parmesan and salt and pepper to taste.
7. Top with basil and serve!
