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Side One - Cut Out Below -
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Pasta
with Veggies and Caponata
1 Tbsp. extra-virgin olive oil
2 medium onions, sliced into medium wedges
~1 cup of frozen green, yellow, red pepper strips/pieces
(may use fresh or any combination of colors)
1/2 package of frozen artichoke hearts (thaw in microwave
or refrig, drain)
1 cup caponata
1/2 – 15 ounce can of black beans (drain and rinse – save
the rest for another use)
1/3 of a 1# package of meatless meatballs (I purchase
mine at Trader Joe’s, but other brands are available,
too)
1 # whole wheat or whole grain pasta of your choice.
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Side Two- Cut Out Below -
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Pasta
with Veggies and Caponata (cont.)
- Cook onions in olive oil until soft (2-3 minutes) in
a 2-3 quart saucepan. Add frozen peppers, thawed artichoke
hearts, beans, and caponata.
- Heat over medium heat until
just bubbling. Then add the frozen meatless meatballs.
- Turn heat to low, cover pan, and heat until all is
hot (maybe 15-20 minutes on lowest heat).
- Stir occasionally
to check for possible sticking and to ensure
even heating.
- Cook pasta while the veggies are cooking,
drain, toss with veggies and serve. If desired, a small
amount
(~1 or 2 teaspoons) of grated fresh parmesan
or Asiago cheese may be served on top of the veggies.
Easily serves 4. I served this with steamed fresh broccoli,
Gingery cole slaw, and whole
wheat baguette to mop up the delicious pasta
sauce.
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