Fresh Root Vegetable Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From a Cooking Light magazine - this sounds amazing and has tons of good veggies! Ingredients:
2 teaspoons olive oil |
2 cups onions, diced |
1 cup carrot, diced |
1 cup fennel bulb, diced |
3 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon crushed red pepper flakes |
1 cup water |
2 tablespoons capers |
1/4 cup kalamata olive, pitted and chopped |
2 tablespoons balsamic vinegar |
1 (25 1/2 ounce) jar fat free marinara sauce |
12 ounces dry vermicelli, cooked |
Directions:
1. Heat oil in a large nonstick skillet over high heat. Add onion and next five ingredients (through red pepper); saute 5 minutes.
2. Add water, capers, olives, vinegar, and marinara sauce, bring to a simmer over medium heat, stirring frequently.
3. Serve over cooked pasta.
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