EASY Vegetables with Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Start by chopping half of a roma tomato and set aside.

Take a bowl with a little more than a cup of frozen California blend vegetables and a handful of fresh spinach leaves.

If using, measure out about half a cup of red kidney beans.

Season the vegetables with salt, black pepper, dried oregano, dried basil, dried parsley, and red chili flakes to taste.

Put water on to boil for the pasta.

Once boiling, add the pasta and stir occasionally.

In a skillet, heat extra virgin olive oil until shimmering.

Add chopped onion and garlic to the skillet and sauté for about a minute until fragrant.

Add the frozen vegetables directly to the skillet without thawing, followed by the chopped roma tomato and spinach.

Cover the skillet to retain moisture, stirring occasionally and adding spoonfuls of pasta water if it gets dry.

Once the pasta is cooked, drain it and add it to the skillet with the vegetables, mixing well.

Serve topped with parmesan cheese and optionally shredded mozzarella.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens