Sunday, Sunday.... Easy Peasy Veggies and Pasta

Most people know by now that our house has been under some level of stress for the past few weeks. The affects have been numerous, but one of the most visible is in our meals. Since I haven't felt well, I frankly haven't been up to cooking as much as I have in the past. This led me to finding and developing some easier dishes/menus than I may have previously enjoyed making.


Today was "one of those days" and I didn't feel up to doing much in the kitchen. However, with a hungry toddler dancing around my feet, I felt it necessary to make an attempt to feed the family around lunch time from our own kitchen. Fortunately, an assisted trip to the grocery store earlier in the week meant that I had tons of veggies and some fresh pasta (three cheese tortelloni to be exact) on hand. By combining them I came up with a very easy, stove top, pasta dish that satisfied the adults while providing one of the toddler's favorite ingredients (anything pasta).


Recipe:  Easy Peasy Stove Top Veggies and Pasta


Place a large pot of cold water over high heat and cover to help it come to a boil more quickly. 


Meanwhile, chop the following ingredients into pieces that are approximately the same size:

• 1 small onion or a large shallot
• 1/2 Green Bell Pepper
• 1/2 Yellow, Orange or Red Bell Pepper
• 1/2 a large (14oz) of Marinated Artichoke Hearts
• 1/4 cup Marinated Sundried Tomatoes
• 2 small ripe fresh tomatoes (I used Campari tomatoes)

Place a large skillet with deep sides over medium heat. Add 1 Tbsp extra virgin olive oil. Allow oil to heat with the skillet until the oil shimmers, then add the onion and bell pepper along with a pinch of kosher salt. Stir to cover with the oil and allow to cook for 5 minutes, stirring occasionally.

While the onion/pepper mixture cooks, mince 1 garlic clove, or more to taste. Then add it to the skillet along with 2 cups washed fresh baby spinach leaves (organic if you can get it) and another pinch of kosher salt. Stir all ingredients to combine and place a lid on the skillet to help the spinach wilt. 

Once the spinach has begun to wilt, remove the lid and add the artichoke heats, sundried tomatoes and fresh tomatoes to the mixture and stir to combine. 

Next add 1/2 cup vegetable broth - if you don't have or want to use vegetable broth, substitute white wine, red wine, chicken broth or water - along with the contents of 1 14/15 oz can of Garbanzo Beans that have been rinsed and drained.  

When sauce is done - i.e., spinach wilted and the other ingredients have come together, add the contents of two small packages of cheese tortelloni to the boiling pot of water along with 2 tbsp of kosher salt. Cook according to package directions (fresh pasta cooks much more quickly than dried, so this is fast).

When pasta is done, drain and add it to your sauce. Stir to combine and taste for seasoning adjusting if necessary.

Serve in warmed pasta bowls with fresh parmesan and a drizzle of extra virgin olive oil. You can add bread or another side dish, but I intended this to be an all inclusive dish and we skipped the garlic bread for once and didn't miss it at all - well, at least I only thought about it a couple of times :p   Enjoy!


~Hugs,
Lisa