Pasta Primaveggie

Another night and yet another fabulous and filling dinner! This pasta creation will leave you happy and full of pure vegetable goodness. It's a pasta dish I created myself in order to fulfill the needs of eating all my veggies and not feeling like a rabbit in the process. This winning combination of whole wheat pasta, organic garlic and basil tomato sauce and the medley of veggies is hands down a pleaser. Even my boyfriend (who is purely a meat lover) said that dinner tonight was "absolutely amazing!" It's simple, it's quick and it tastes so delicious it will have you thinking it had to be loaded with fat and calories. Think again.

What you will need:

*1 box whole wheat pasta 

*1 jar organic garlic & basil pasta sauce

*1 cup broccoli florets

*1 cup baby bella mushrooms

*1 cup chopped asparagus

*1/4 cup diced organic red onions

*1 tbs. organic minced garlic

*1/2 tbs. cumin powder

*organic canola oil

*1 cup vegan mozzarella shredded cheese

In a non-stick skillet over medium-high heat combine a drizzle of canola oil, garlic, onions, cumin powder and a dash of salt and pepper. After about 2 minutes add the broccoli, mushrooms, and asparagus and cook. Six minutes or so later (when the veggies are tender) set the skillet aside off the heat. In a separate pot cook your pasta al dente and drain( the heat from the sauce and veggies will cook the pasta even more). In a separate pot heat up your pasta sauce (I usually add another drizzle of canola oil to my sauce for flavor). Once the pasta is drained, sprinkle in the cup of mozzarella and slowly stir in your veggie mix. Pour in your hot pasta sauce, mix well and serve!

This pasta primaveggie is sure to swoon your dinner guests and delight their taste buds all at once! If some of those vegetables don't sound appealing to you, switch them out for any vegetable that your little heart desires. Serve with an arugula salad and Annie's goddess dressing and be the star of the night! 

Love,

Lindsay <3