Vegetarian Bowtie Veggie Pasta
Prep time
Cook time
Total time
This is a nice and light pasta dish with peppery arugula and tangy sun-dried tomatoes.
Recipe type: Vegetarian Entrées
Serves: 12 cups
Ingredients
- 2 tsp. salt
- 1 lb. bowtie pasta
- 2 TB. extra-virgin olive oil
- 2 cups crimini mushrooms, cleaned and sliced
- 2 TB. minced garlic
- 1 cup broccoli florets
- [1/2] cup sun-dried tomatoes
- 2 TB. unsalted butter
- 2 cups fresh arugula
- 1 tsp. black pepper
- 1 tsp. crushed red pepper flakes
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt and bowtie pasta, stir, and cook for 8 minutes.
- In a large skillet over medium heat, heat extra-virgin olive oil. Add crimini mushrooms, and cook for 4 minutes.
- Add garlic, broccoli, and sun-dried tomatoes, and cook for 3 minutes.
- Add remaining 1 teaspoon salt, unsalted butter, arugula, black pepper, and crushed red pepper flakes. Toss, and cook for 2 minutes.
- Using a slotted spoon, transfer pasta to the skillet, toss pasta with vegetables, and serve warm.
Notes
Tasty Tip
This is a great recipe to use to incorporate more vegetables into your kids' meals. Try adding spinach or asparagus.
This is a great recipe to use to incorporate more vegetables into your kids' meals. Try adding spinach or asparagus.
Nutrition Information
Serving size: 1 cup Calories: 102 Fat: 5g Saturated fat: 2g Carbohydrates: 12g Sodium: 442mg Fiber: 1g Protein: 3g Cholesterol: 18mg