11April

Pasta-less Primavera

Veggie Bowl #MeatlessMonday

Pasta-less Primavera

When cooking, a big thing I like to do is think of ways to make my favorite comfort foods into something a bit healthier.  I don't know if this is because I am Italian but anything that is covered in marinara sauce is my comfort food. Since summer is coming, I am trying to cut down on the pastas and carbs.  Problem is I still want a way to eat my marinara sauce, which is usually covering my pasta and pizza. So this blog is my idea on a Pasta-less Primavera. I want to call this post more of an idea over a recipe because it doesn't have very strict directions.  If there is a vegetable you don't like in it, take it out. Or if there is something you wish to add, go for it! I did want to stick with the vegetables that you usually see in a primavera dish, but added some to make it more hearty and filling.

So, what I used

  • Garlic
  • Broccoli
  • Shredded Carrots
  • Red Onion
  • Eggplant
  • Green Zucchini
  • Yellow Zucchini
  • Butternut Squash
  • Red Bell Pepper
  • Spinach/Kale Mix
  • Grape Tomatoes (chopped in half)
  • Basil Leaves
  • Oregano
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning
  • Olive Oil

 

 

 

First thing that I did was chop up about 2-3 cups of Broccoli. I added a handful of shredded carrots and chopped half a red onion, set aside in a bowl.

 

Next I chopped up and added to a separate bowl: the Butternut Squash, Eggplant, Green and Yellow Zucchini, and Red Bell Pepper.

Now, in a large pot (since we have a lot of veggies!) we are going to heat about 2 Tbsp of Olive Oil and 2 Tbsp of Garlic on Medium-High heat. You now add your broccoli, carrots, and red onions. Cook for about 3 minutes, stirring occasionally. 

We now want to slowly add your big bowl of veggies (Squash, Eggplant, Red Pepper, and Zucchinis). Add some more Olive Oil to coat the veggies so they do not get stuck to the pot. Cover your pot and fully cook vegetables (about 10-15 minutes), stirring occasionally. 

Once vegetables are cooked, add your Spinach/Kale, Grape Tomatoes, Basil Leaves, Oregano, Onion Powder, Garlic Powder, Italian Seasoning all to taste!

Gently stir until Spinach/Kale is cooked. Serve veggies topped with your favorite marinara sauce.

Pasta-less Primavera

Ingredients

  • Garlic
  • Broccoli
  • Shredded Carrots
  • Red Onion
  • Eggplant
  • Green Zucchini
  • Yellow Zucchini
  • Butternut Squash
  • Red Bell Pepper
  • Spinach/Kale Mix
  • Grape Tomatoes (chopped in half)
  • Basil Leaves
  • Oregano
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning
  • Olive Oil

  • Chop up all your vegetables and separate into three bowls. First bowl contains Red Onion, Broccoli, and Shredded Carrots. Second bowl contains Butternut Squash, Eggplant, Yellow and Green Zucchini, and Red Bell Pepper. Third bowl contains Spinach/Kale and Grape Tomatoes.
  • Heat a large pot on medium-high heat and add about 2 Tbsp of Olive Oil and 2 Tbsp of minced Garlic. Add your first bowl of Broccoli, Carrots, and Red Onion. Stirring occasionally, cook for about 2-3 minutes.
  • Add your second bowl (Butternut Squash, Eggplant, Yellow Zucchini, Green Zucchini, and Red Bell Pepper). Add a little olive oil if it’s looking dry. Stir veggies coating them with the olive oil so it does not stick to pan. Cover and fully cook vegetables, stirring occasionally (about 10-15 minutes).
  • Once fully cooked, add your spinach and or kale, tomatoes, basil leaves and other seasonings to taste. Gently stir until spinach/kale are fully cooked.
  • Serve veggies topped with your favorite marinara sauce.

Print

Google Plus
Vk
LinkedIn
Pinterest
,
Google Plus
Vk
LinkedIn
Pinterest
,
Posted in Lunch/Dinner, Recipes

Go to top