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  • Robin's Fresh Herb and Veggie Pasta

    1 vote
    Robin's Fresh Herb and Veggie Pasta
    Prep: 30 min Cook: 30 min Servings: 1
    by Robin Cleveland Braun
    1 recipe
    >
    This pasta dish is perfect for any time of year. You can substitute or add any veggies you happen to have in the fridge :)

    Ingredients

    • 1 lb pasta of your choice, preferably whole grain, cooked al dente
    • 2 tbs. extra virgin olive oil
    • 1 medium red onion, rough chopped
    • 1 small container fresh mushrooms, sliced
    • 1 large can artichoke hearts in water
    • 3 cloves garlic, chopped
    • ¼ cup white dry wine, veggie or chicken stock
    • 1 small handful fresh basil chopped or 1 ½ tsp dried
    • 1 small handful fresh parsley, chopped or 1 ½ tsp dried
    • 1 tsp dried sage
    • 3 big handfuls fresh baby spinach, whole
    • 2 large ripe tomatoes, chopped
    • Salt and pepper to taste
    • Feta or Parmesan cheese

    Directions

    1. In a large saucepan, on medium, heat the olive oil and add the onions and cook until translucent, approximately 5 minutes. Add the mushrooms and cook until done. Add the garlic, sauté for 3 minutes, careful not to burn it and then add the wine or stock and all the herbs and stir. Add the tomatoes, and artichoke hearts and stir until combined and then add the spinach last. It will seem like a lot of spinach in your pan, but just stir it carefully until it starts to wilt. Add the salt and pepper to taste. (Hint: If you want more liquid, add another ¼ cup of veggie or chicken stock (not wine, because it might make it bitter).
    2. Put warm pasta in a bowl, cover with the veggie mixture and top with feta or parmesan cheese.

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks great Robin! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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