Pasta Primavera with Zucchini, Mushrooms and Chard

Pasta Premavera

There is something about a bite of perfectly cooked pasta lightly dressed with sauce and cheese, that brings my family to the table in no time flat.

Pasta Primavera

I’m guessing die hard pasta lovers stick with traditional versions like those described on the Garrubbo Guide, but I’m a whole wheat or quinoa fan myself.

This week we packed our sauce with farm fresh vegetables. The market had an abundance of zucchini, yellow squash and chard that I couldn’t walk past without piling a bunch into my basket. Chunks of mushrooms add a meat-like texture.

Pasta Premavera

If you’re thinking pasta is nixed on your menu because it’s packed with calories and fat, you’d be mistaken. This recipe comes in under 400 calories a serving, and is loaded with good for you veggies. It’s a meal in a bowl.

Quinoa Fettuccine with Italian Sausage

If you prefer a meatier pasta dish, this Quinoa Fettuccine with Kale, Tomatoes, Chickpeas and Italian sausage was a hit with the crowd too.

I guarantee that when you serve quinoa noodles, the taste and texture is very much the same as semolina or flour. I’ve yet to have anyone question what type of pasta I was serving.

I’m headed off to weed the vegetable garden now. Here’s hoping I’ll grow enough of my own vegetables for my next pasta cooking adventure.

~Kristi

Pasta Primavera

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Pasta Primavera

Shake It Up! You could add almost any vegetable your family enjoys to this pasta dish. Fresh tomatoes and basil would be wonderful. Artichoke hearts, eggplant, kale would all work well.

Ingredients

  • 1 tablespoon olive oil
  • ½ cup low sodium vegetable broth
  • 1 cup onion, chopped
  • 2 clove garlic, finely minced
  • 1 medium yellow squash, cubed
  • 1 medium zucchini, cubed
  • 2 cups mushrooms, quartered
  • 2 cups red chard, chopped
  • 2 tablespoons Italian seasoning blend
  • 29 ounces low sodium tomato sauce
  • 6 ounces penne pasta, cooked according to package directions and drained (reserve 1 cup pasta water) I use quinoa, but whole wheat works well too.
  • 8 tablespoons Parmesan cheese, shredded

Instructions

  1. Cook pasta according to package directions, reserve 1 cup pasta water.
  2. Heat a large non-stick pan over medium high heat with olive oil. Add onions and cook for 5 minutes until softened. Add vegetable broth as needed to keep from burning.
  3. Add remaining vegetable broth with garlic, squashes and mushrooms. Cook another 5 minutes to soften vegetables.
  4. Add Italian seasoning and tomato sauce. Reduce heat to medium and simmer for 15 minutes until vegetables are just tender. Add chard and cook another 5 minutes to wilt the chard.
  5. Toss with penne pasta. If pasta seems to dry, add a bit of pasta broth to moisten.
  6. Top with Parmesan cheese.

Notes

Food energy: 366kcal Saturated fatty acids: 2.88g Monounsaturated fatty acids: 3.95g Polyunsaturated fatty acids: 1.32g Total fat: 8.15g Calories from fat: 73 Cholesterol: 42mg Carbohydrate, by difference: 57.78g Total dietary fiber: 6.77g Protein: 15.58g Total lipid (fat): 8.92g Water: 394.33g Ash: 4.17g Total sugars: 16.81g Calcium: 205mg Iron: 4.36mg Magnesium: 107mg Phosphorus: 329mg Potassium: 1370mg Sodium: 367mg

http://motherrimmy.com/recipe-pasta-primavera/

Spaghetti with Beefy Tomato and Pumpkin Sauce

Every season has a significance to it, doesn’t it?

Winter is all about the holidays.

Spring is all about surviving winter.

Summer is all about fun.

Then there’s my favorite season – fall.

I love the crispness in the air, and the amazing colors of leaves as they fall from the trees and scatter across my lawn. To me, this time of year has always been the beginning of a new year, not January 1st.

Maybe it’s because I work for a school district, so the new school year is when I want to evaluate my goals and get a fresh start on another year.

Quinoa Pasta with Beefy Tomato-Pumpkin Sauce

Quinoa Pasta with Beefy Tomato-Pumpkin Sauce

Wait! There’s more! Read on for the recipe . . .

Easy Cheesy Chicken and Pasta Bake Topped with Uncle Sam’s

I realize I’m on a chicken high these days, and you’re most likely wondering when I’m going to move on.

I’m afraid there’s no end to my imagination when it comes to chicken. My step dad used to say I could eat chicken for breakfast, lunch and dinner – thus the need for an endless supply of recipes.

Chicken and Pasta Bake with Uncle Sam Toasted Whole Wheat Cereal

Chicken and Pasta Bake with Uncle Sam Toasted Whole Wheat Cereal

Wait! There’s more! Read on for the recipe . . .

Vegetable Lasagna with Mushrooms, Kale and Sun Dried Tomatoes

When I’m feeding a crowd, I like to have options on the dinner table for everyone. This easy vegetable lasagna is perfect because it pleases meat-free eaters and meat eaters alike.

Even better,  I can make it one day – even two days – ahead of time so it’s ready to go.

Vegetable Lasagna with Kale and Mushrooms

Vegetable Lasagna with Kale and Mushrooms

Wait! There’s more! Read on for the recipe . . .