If you have the benefit of having a vegetable garden, there is no limit to what you could put in your garden pasta dish.
In this recipe not only did we load it with tasty veggies that promote good vision, it is also rich in antioxidants and is low in calories.
We also used whole grain pasta, which is high in fiber.
The roasted cashews were also a perfect way to enhance the pasta’s nutty flavor.
• 1 lb. thin whole grain pasta
• 1 pint cherry tomatoes
• 2 tablespoons olive oil + 1
• 1 – 8oz. package sliced mushrooms
• 1 teaspoon garlic powder
• 1 teaspoons onion powder
• 1 – 6 oz shredded carrot
• 1 – 28oz. can crushed tomatoes
• 1 bunch fresh spinach
• Salt and pepper to taste
• Roasted cashews, chopped (optional)
1. Preheat oven to 400 degrees.
2. In a cookie sheet lined with aluminum foil, spread tomatoes. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place in oven for about 15 minutes or until they begin to burst.
3. In a large skillet, heat 2 tablespoons olive oil. Add sliced mushrooms. Cover and cook until tender. About 10 minutes. Stir occasionally.
4. Add shredded carrot, garlic and onion powder, salt and pepper. Stir for an additional 5 minutes.
5. Add crushed tomatoes and continue to stir until heated through.
6. While preparing your garden mixture, boíl pasta as directed on package.
7. Drain pasta lightly and add to garden mixture. Mix well.
8. Wilt in spinach. Top with roasted cherry tomatoes roasted cashews and serve.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.