Veggie Pasta


While my husband and I have been social distancing during the pandemic, running out on a whim to purchase ingredients or locating specific products has been challenging. Instead I’ve been creative using what I have on hand to make dinner. I love to cook so I usually have certain stables in the pantry and garlic, shallots, olives are a necessity in my kitchen. If you stock your pantry with canned tomatoes, artichokes, olives, olive oil, pasta, and have garlic, shallots, or onions on hand, a meal is easy to put together without running to the store.

I also like to keep a few Asian ingredients for a quick easy meal but my repertoire isn’t very extensive. I realized during this time of social distancing that although I love Asian dishes we normally go out to a restaurant for Thai or Chinese food. Take out is an option, which we have tried during the pandemic. Now I want to expand my cooking and include more healthy Asian dishes. I love cooking with fresh veggies. I look forward to this new cooking adventure. Who knew that after all these years I could find more outlets for my cooking skills.

My favorite weekday meal requirements are simple: flavorful, easy, and little clean-up, two dirty pan limit! And my Veggie pasta is perfect!

2 tablespoons olive oil

4 cloves garlic, minced

1 large shallot, chopped

1 can(14.5 oz.) diced tomatoes, no salt. I like Hunts tomatoes

1/2 cup dry white wine

1/2 teaspoon salt

1/4 crushed red pepper

1/2 can(14 oz.) artichoke hearts, drained and sliced in quarters

1/2 cup Castelvetrano Italian olives,  I love Mezzetta olives

1/2 cup fresh basil, chopped

4 oz fresh mozzarella, chopped

1/2 box thin spaghetti

Heat olive oil in a medium pan. Add garlic and shallot, saute for 5 minutes until the shallot is translucent. Add diced tomatoes, and wine. Season with salt and red pepper. Simmer for 5 minutes. Add artichokes hearts, olives, and basil. Simmer for 5 minutes

While the tomato mixture is simmering, cook spaghetti according to package instructions. Drain and put in large bowl

Add mozzarella to the tomato mixture cooking just until the cheese starts to melt. Remove from heat and toss with spaghetti.

Serve with fresh Parmesan Cheese.





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