Sans Pasta Primavera
While rice pasta has not been banned from my diet, I just don't think it adds a lot of nutrients and it takes up space where nutrient-dense foods could be. I'm also trying to avoid packaged foods - to save money and to reduce toxins that come from manufacturing. So here is our second gluten free, vegan dish of the week:
Sans Pasta Primavera
Ingredients:
Bunch of broccolini
1/4 large yellow onion
7 stalks of asparagus
5 large green chard leaves
7 white mushrooms
1/2 jar of pasta sauce
Pine nuts
Spices: fresh minced garlic, Crushed red pepper (CRP), Oregano, S&P
1. Dice and steam the onions in a large frying pan with a lid
2. Meanwhile cut the broccolini and asparagus in 1 1/2" pieces and add to pan
3. Cut up chard and mushrooms
4. Once broccoli and asparagus are a bright green, drain water and put veggies directly on pan over med-low heat. Add chard, mushrooms, and spices
5. Mix in pasta sauce and turn off heat (Because I was feeding Brian and want him to get some fat I added olive oil in at the end but it is not necessary)
6. Scoop in a wide bowl and top with pine nuts - mmm
This dish was very rich in flavor and a veggie lovers delight.
Side note - I put the raw garlic in at the end because in it's raw form garlic is supposed to be a great anti-biotic and anti-viral food (and keeps vampires and people you don't want to talk to away). I've had a sore throat all weekend so I'm hoping the garlic kicks its butt!
Also, I would probably usually serve this with fresh diced tomatoes instead of jarred sauce, but I was trying to get rid of leftover pasta sauce. Choose whichever method/texture/flavor makes you happy.
Sans Pasta Primavera
Ingredients:
Bunch of broccolini
1/4 large yellow onion
7 stalks of asparagus
5 large green chard leaves
7 white mushrooms
1/2 jar of pasta sauce
Pine nuts
Spices: fresh minced garlic, Crushed red pepper (CRP), Oregano, S&P
1. Dice and steam the onions in a large frying pan with a lid
2. Meanwhile cut the broccolini and asparagus in 1 1/2" pieces and add to pan
3. Cut up chard and mushrooms
4. Once broccoli and asparagus are a bright green, drain water and put veggies directly on pan over med-low heat. Add chard, mushrooms, and spices
5. Mix in pasta sauce and turn off heat (Because I was feeding Brian and want him to get some fat I added olive oil in at the end but it is not necessary)
6. Scoop in a wide bowl and top with pine nuts - mmm
This dish was very rich in flavor and a veggie lovers delight.
Side note - I put the raw garlic in at the end because in it's raw form garlic is supposed to be a great anti-biotic and anti-viral food (and keeps vampires and people you don't want to talk to away). I've had a sore throat all weekend so I'm hoping the garlic kicks its butt!
Also, I would probably usually serve this with fresh diced tomatoes instead of jarred sauce, but I was trying to get rid of leftover pasta sauce. Choose whichever method/texture/flavor makes you happy.
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