Sautéed Vegetables And Pasta Recipe

Name: Sautéed Vegetables And Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dry pasta (rotini, farfalle, shells, penne, etc. - something chunky, preferably whole wheat/grain); 3 tbsp + 6 tbsp extra virgin olive oil, separated; 2 large shallots (or 1 medium onion), chopped; 5-8 cloves garlic, minced or pressed; 2 cups fresh broccoli florets (or 3 cups rapini), coarsely chopped; 1 medium zucchini, quartered and sliced; 3 oz (3 tbsp) sundried tomatoes, chopped; 4 cups fresh spinach, coarsely chopped; 1/2 cup fresh basil, chopped; Salt and pepper, to taste; 1/4 cup parmesan or romano cheese, grated

Servings: persons

4 cups dry pasta (rotini, farfalle, shells, penne, etc. - something chunky, preferably whole wheat/grain)
3 tbsp + 6 tbsp extra virgin olive oil, separated
2 large shallots (or 1 medium onion), chopped
5-8 cloves garlic, minced or pressed
2 cups fresh broccoli florets (or 3 cups rapini), coarsely chopped
1 medium zucchini, quartered and sliced
3 oz (3 tbsp) sundried tomatoes, chopped
4 cups fresh spinach, coarsely chopped
1/2 cup fresh basil, chopped
Salt and pepper, to taste
1/4 cup parmesan or romano cheese, grated

1
Fill a large saucepan or medium stockpot half full with water. Add a dash of salt and olive oil (optional). Bring to a boil. Add pasta. Cook pasta until approximately 8-10 minutes, or to preferred tenderness. Drain and set aside.
2
In a large skillet or saute pan, heat 3 tbsp oil over medium-low heat. Add shallots and garlic. Cook until shallots are translucent, about 5 minutes, stirring frequently. Stir in sundried tomatoes and cook for an additional minute.
3
Pour in half of the remaining olive oil. Add the broccoli and zucchini. Cook for an additional 5 minutes, or until the broccoli is just cooked. Add spinach and cook stirring until spinach is wilted, about 2-3 minutes. Add basil and the remainder of oil, and cook for 1-2 minutes.
4
Stir cooked pasta, salt, and pepper in with vegetables. Remove from heat.
5
Separate into pasta serving bowls. (This should make 4 servings if no accompanying dishes are being served, 6 with sides.) Sprinkle with 1-2 tbsp cheese per serving.

1265

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups dry pasta (rotini, farfalle, shells, penne, etc. - something chunky, preferably whole wheat/grain), 3 tbsp + 6 tbsp extra virgin olive oil, separated, 2 large shallots (or 1 medium onion), chopped, 5-8 cloves garlic, minced or pressed, and more.

Yes, Sautéed Vegetables And Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Vegetables And Pasta

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