I cooked the vegtables lightly, so that they still had a nice bite to them, and the tomatoes add a beautiful tart and rich flavor. The dried spices bring this dish together, and the hint of red wine make you feel like your eating out at a restaurant. It's the perfect dish to make to use up all those summer veggies that are left in your fridge. Simple, easy, and delicious.
I always need to eat a ton of greens during the day, so I decided to place the pasta on top of a bed of arugula and massaged kale which I received in my delivery as well. The nutritional yeast adds a nice nutty flavor and "cheese" like texture to the dish, and tons of B vitamins.
Feel free to add in as many veggies as your heart desires! Hope you enjoy!
Yields: 2 servings
- 1/2 yellow onion
- 2 cloves garlic (thinly sliced)
- 2 TBSP olive oil
- 2 carrots
- 1/2 large zucchini
- 1 cup cherry tomatos
- 4TBSP red wine
- 4 leaves of kale (stems removed)
- 2 cups arugula
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt and pepper to taste
- a sprinkle of nutritional yeast on top
- 1/2 bag of rotini pasta or pasta of your choice
1. Boil water and follow clocking instructions for the pasta you use.
2. Slice onion, garlic, and vegetables in long thick slices.
3. Heat olive oil in pan, and add in the onion and garlic. Cook over medium heat for about 4-5 minutes, until onion is translucent.
4. Add in the carrots, zucchini, cherry tomatoes, dried oregano, dried basil, and salt and pepper. Cook for another 20 minutes.
5. Mix in the cooked pasta into the vegetables.
6. Add the red wine into the pasta mixture. Simmer until red wine has cooked down, make sure the vegetables still have a bite to them.
7. Massage kale with more olive oil, and mix in the arugula. Divide in to two portions.
8.Pour the vegetable pasta mixture over the greens and top off with a sprinkle of nutritional yeast.