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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.)
Directions:
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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.
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Heat
over medium heat until just bubbling.
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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).
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Stir
occasionally to check for possible sticking and to
ensure even heating.
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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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