I love fresh food. It makes the biggest difference in how a meal tastes and how you feel after you’ve eaten it. I also love vegetables. Since becoming a “semi” vegetarian, I have striven to find fresher, wholesome vegetarian friendly ingredients and meals. This particular recipe is vegetarian friendly and oh so yummy.
Penne Pasta with Sauteed Veggies
1 cup uncooked penne pasta
1 cup fresh chopped broccoli
1 small baby red bell pepper, chopped
1 roma tomato, diced
1/2 cup mushrooms
1/4 cup low moisture mozzarella cheese
2 tbsp olive oil
2 tbsp lite Kraft Raspberry Vinaigrette Dressing
Cook the penne as you normally would. While the pasta is in its hot tub, chop all the vegetables and put them on a plate. Wait until the pasta is finished before you sauteed the vegetables. Drain the pasta and leave it in the strainer. Turn back to the stove and deal with the veggies. The key here is to NOT cook the veggies to death. You don’t want them to be soggy or limp, because that’s just gross. You want the veggies to still have a crunch to them.
First sauteed the mushrooms in olive oil. Cook them until the start to shrivel and then add the broccoli. Cook for about 5 minutes and continue stirring the mixture. Next add the tomatoes and peppers and allow them to cook down slightly. About 7-8 minutes should help them maintain their crunchy freshness.
Once you have the veggies where you want them, pour the pasta into the pan and mix thoroughly. While the ingredients are mixing, pour the Raspberry Vinaigrette Dressing over the pasta and stir. WARNING: Do not add extra dressing. It is only a supporting flavor and not what you want to taste in every bite. You want to taste the veggies more than you taste the dressing.
Cooke for a few more minutes and voila! You have a simple, fresh, vegetarian pasta dish that you don’t have to feel guilty about eating Top with mozzarella and enjoy!