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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a throwback from my vegetarian days. It's also a quick dinner when you don't want to go to the grocery store as I almost always have these ingredients on hand. For extra fiber, I sometimes throw in some chickpeas. I often top this with fresh basil and shaved parmesan and serve with a crusty bread. Ingredients:
2 cups uncooked whole wheat penne |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/2 teaspoon red pepper flakes (or to taste) |
1/2 onion, diced large |
1/2 zucchini, sliced |
1 bell pepper, diced large |
1 (19 ounce) can stewed tomatoes, with juice |
2 teaspoons dried basil |
1 teaspoon dried oregano |
fresh basil & shaved parmesan cheese |
Directions:
1. Boil pasta according to directions.
2. Heat oil in saute pan.
3. Saute garlic & red pepper flakes in oil for about 2 minute.
4. Add onion. Cook 1 minute.
5. Add peppers & zucchini until softened.
6. Add tomatoes with juice, and spices.
7. Simmer on low about 10 minutes.
8. Add cooked pasta
9. Top with fresh basil & parmesan if desired.
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