Pasta & Vegetables
INGREDIENTS
1-2 cups non-wheat pasta (i.e. corn, brown rice, quinoa, black bean, etc). 1 cup vegetable broth
1 medium zucchini squash, sliced
1 medium yellow squash, sliced
1 small head of broccoli, sliced
1 pint cherry tomatoes
1 medium green onion, chopped. Separate chopped onion bulb from stem & set aside. 1 small bag baby carrots, sliced
1-2 large Portobella mushrooms, sliced
1 small jar black olives, optional
1 small package fresh basil leaves
1 tsp minced garlic
Salt & pepper to taste
Olive Oil
Instructions:
Wash and prep all vegetables.
Begin by heating a large skillet over low-medium heat adding olive oil. When the oil begins to spread in the bottom of the pan, add chopped onion bulb and minced garlic. Sautee until onion is tender, less than 2 minutes. Remove from skillet and set aside.
Add vegetable stock to the pan, about 1 cup, and bring to a slight boil. Add carrots, broccoli, and cover. Once slightly tender, add zucchini and tomatoes, and reduce heat to very low. Roughly chop basil and add to pot. Leave covered.
Prepare pasta according to package directions.
While pasta is cooking, place sliced mushrooms in a bowl. Drizzle with olive oil, salt and pepper. Heat grill pan or skillet over high heat. Grill/sear mushrooms, about 45 seconds on each side, until slightly tender and char marks are visible. (There will be smoke, don’t panic.)
Drain pasta. Add steamed vegetables and an onion/garlic mixture. You may add olives at this time if you prefer. Toss to combine.
Place pasta and vegetable mixture on a plate and top with grilled mushrooms.
Serve.
Notes
You may choose to simply season your mushroom with salt and pepper, or choose a variety of other seasoning mixtures.
Leftovers should be refrigerated.
Submitted by Latrece Murdock for ESC Lenten Fast