Vegetable Pasta

Pasta dishes are very budget friendly, so Jeff and I are always trying to think of ways to make a healthy pasta dinner.  If you are in the mood for a typical tomato based pasta dish and a healthy serving of vegetables you can put together in no time, will love this recipe...

  
What you will need...

• 1 box of whole wheat rotini pasta (13.25 oz)
• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 small sweet yellow onion, diced
• 1 tbsp Italian seasoning
• 1 tbsp basil
• 1 tbsp oregano
• 2 cans (14.5 oz) diced tomatoes, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 2 bags frozen Italian style vegetables
• salt and pepper

Heat the olive oil in a large pot over medium heat.  Saute the garlic and yellow onion, seasoned with a bit of salt and pepper in the pot for a few minutes before adding the crushed tomatoes, diced tomatoes, and tomato sauce to the pot.  Stir in the seasoning, basil, and oregano.  Mix in the frozen vegetables, cover and cook, stirring occasionally, until the vegetables are cooked to your preference. Yes, the sauce is that simple!  Let the Rotini pasta cook in a pot of boiling water until noodles are soft...don't forget to salt the water.  Serve the Rotini covered with the vegetable sauce in a pasta bowl.  Top the pasta with freshly grated parmesan cheese before serving...comfort food made healthy...YUM-OLA!


Sides to think about...a spinach salad with a red wine vinaigrette and garlic toast go great!  For the garlic toast, simply brush a whole grain bread slice with olive oil, sprinkle with garlic salt and bake at 350* until crispy.

How many people can eat...4 to 6.