Pasta Primavera A'la Charlene

1 pound curly pasta, any type
1 small zucchini – cut in half and then sliced into half moons
3 medium carrots – peeled, cut into matchsticks and then cut into 1 inch pieces
3 Roma tomatoes – sliced into 3rds, seeds removed and then cut into 1 inch pieces
½ pound fresh baby spinach
½ pound sliced portabella mushrooms – sliced
½ medium onion – thinly sliced into half moons
2 cloves garlic – minced
2 Tbls prepared basil pesto
2 Tbls Worcestershire sauce
3 Tbls grated parmesan cheese plus additional for adding to individual dishes
3 Tbls olive oil, or as needed for sautéing vegetables
Salt and pepper to taste

Great way to clean out your fridge of vegetables. Can add additional vegetables. Just keep the onions, garlic, tomato and mushrooms as these are important for the flavor profile.

1.) Cut up all vegetables and put water on to boil for pasta, about 5 to 6 quarts of water
2.) Sauté carrots for 3 – 4 minutes then add onions and sauté till onions are just translucent
3.) Add mushrooms and continue to sauté for 3 minutes more
4.) Add zucchini and tomatoes and continue to sauté for 5 minutes
5.) Add spinach, basil pesto, Worcestershire sauce and bring to a simmer. Simmer for about 10 minutes.
6.) While mixture is simmering, put pasta in to cook – about 11 to 12 minutes depending on pasta
7.) Just before removing pasta from cook water, turn heat off of vegetable mixture and add parmesan cheese, stirring in thoroughly
8.) Drain pasta and pour vegetable mixture over pasta – stir gently to mix

Divide into 4 equal portions and serve with crusty bread and additional parmesan cheese


Serving Size: makes 4 good sized portions

Number of Servings: 4

Recipe submitted by SparkPeople user CSCLAUSER1.