Healthy Veggie Pasta

  • 1/2 lb pasta - Spaghetti or Penne work well

  • 1/2 cup extravaGONZO Roasted Garlic Oil, divided

  • 1/3 cup Onion, diced

  • 2 cloves Garlic, diced

  • 5 cups assorted vegetables such as broccoli, asparagus, and carrots

  • 1/2 red pepper, diced

  • 1/4 tsp. salt

  • 3/4 tsp. dried parsley

  • 1/2 tsp. dried oregano

  • 1/4 cup reserved pasta water

  1. Cook pasta according to package directions.

  2. While pasta water is cooking, add 1/4 cup of extravaGONZO roasted garlic olive oil to a medium sized skillet over medium heat. Once the oil is hot, add the diced onion and cook for a couple of minutes until translucent. Add the diced garlic and cook for an additional 30 second before adding the rest of the vegetables, except the bell pepper.

  3. Cook the the vegetables until they're al dente - about 10 minutes depending on size of vegetable cuts. Add in the seasonings.

  4. Add in the bell peppers and saute for another minute or two.

  5. Drain and rinse the cooked pasta, and reserve 1/4 cup of the water.

  6. Add the cooked pasta along with the 1/4 cup reserved pasta water, and the additional 1/4 cup of olive oil to the vegetables. Stir to combine and cook for another to blend flavors.


Tom's Tip

Amp up the healthy and add a little more crunch by sprinkling 1 - 2 tablespoons of flax seed on the pasta before serving. Flaxseed is full of antioxidants and fiber, improves digestion, is rich in rich in omega-3 fatty acids which improves brain health, and Flaxseed protein is made up of abundant amounts of arginine and glutamine, which have been shown to help support our immune system. You should probably add flaxseed to just about everything, but let's start with the pasta!

And for a holiday take on this recipe - sub in holiday shaped pastas to be extra festive!

Cook ~ Drizzle ~ Splash ~ Pour!

  • Facebook
  • Instagram
  • Twitter

Cook ~ Drizzle ~ Splash ~ Pour!