RECIPES

Garden Cavatappi

garden_pasta.jpg

 (Robert Sturm)

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  • Servings

    2

This heart-healthy pasta dish, made from cavatappi, is a vertible garden in a bowl.  To cut down on the carbs, the pasta can be substituted  by brown rice or quinoa pasta.

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • 1 cup bell pepper, 1” diced, various colors
  • 1/4 cup sweet onion, 1” diced
  • 1/4 cup Chinese eggplant, 1” cubed
  • 1/4 cup zucchini, 1” cubed
  • 1/2 Roma tomato, cut in fourths
  • 2 crimini mushrooms cut in fourths
  • 6 Kalamata olives, pitted, cut in half, for each serving
  • 1 cup marinara sauce
  • 2 cup cavatappi pasta, cooked (alternative brown rice or quinoa pasta)
  • 2 tablespoon basil, fresh, shredded
  • 1/4 teaspoon all purpose seasoning
  • 1/2 Ounce parmesan cheese, shredded

Preparation

Step 1:

  • Sauté garlic in oil for 1 minute. Add onion, peppers, zucchini and eggplant. Cook till tender. About 2 minutes. Add olives, tomato and basil. Continue to cook over medium heat 1 minute. Add sauce and hot cooked pasta. Continue to cook 2 minutes until pasta is hot. Season to taste with seasoning. Sprinkle with parmesan cheese.