Looking for a fabulous vegetarian meal? Look no further. I’m not a vegetarian, however, I do limit our meat consumption. So each week when I put together our menu, I am always in search of a good meatless meal – or four.
I’m one of those people who, once I find something I like, eat it all the time until I’m tired of it. A few years ago when my mom sent me this recipe, I did just that. I had completely forgotten about it until a friend was asking for a good vegetarian pasta dish.
Now I fear my family will have to bear with me as I go through this obsession again.
I changed the veggies that are in the original recipe, and use less red pepper flakes because of the kids. This is one of those dishes where you can use virtually any veggie with it. The original calls for asparagus, red peppers and mushrooms, but I have texture issues with mushrooms, so I omit those and use broccoli and carrots instead. You can, however, use anything with it, seriously.
Here’s how to make it!
recipe adapted from Cooking Light Magazine
- 1 red bell pepper, sliced
- 1 package uncooked pasta, I used spirals
- Cooking spray
- 3 garlic cloves, minced
- 1/2 to 1 teaspoon crushed red pepper
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 3/4 cups (1-inch) pieces asparagus (about 12 ounces)
- 1 1/2 cups baby carrots
- 1 bunch of broccoli, cut into small pieces
- 1/2 cup (2 ounces) grated fresh Parmesan, divided
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place in a ziplock plastic bag and seal. Let sit for 10 minutes, then peel and cut into strips.
- Boil the pasta until al dente.
- Steam the baby carrots and broccoli until to desired softness.
- Spray a large nonstick skillet with cooking spray and place over medium high heat. Add garlic, and cook for 1 minute. Add bell pepper, crushed red pepper, spices and tomatoes. Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender.
- In a large bowl, combine boiled pasta, broccoli, carrots and asparagus mixture. Add in the parmesan cheese and stir to combine.