This is a quick and easy pasta dish that can be adapted to your particular taste. Made with fresh or canned tomatoes, olive oil, whole wheat pasta, and fresh veggies and herbs, this makes a great dish for those looking for an easy, healthy alternative to heavy pasta sauces.
It also keeps well, and can be reheated for next day lunch or dinner.
Easy Healthy Pasta
2-4 Tbsp Olive Oil or Canola Oil
1 med. yellow or white onion, chopped
1-2 cloves garlic
8-10 chopped plum tomatoes (or 5-6 chopped regular tomatoes, or 2 cups cherry or grape tomatoes)
2-3 cans stewed or diced tomatoes in flavor of choice
(you can combine canned and fresh tomatoes, too!)
(I used 2 cans Italian flavored Stewed tomatoes and 1 cup fresh grape tomatoes)
Fresh or Frozen Broccoli (or whatever you like- zucchini, kale, spinach )
3-4 cups dry whole wheat pasta
Fresh or dried Oregano, Basil or both, to taste
(start with 1 tsp each, dried or 1 tbsp fresh)
Secret Ingredient (this can be your signature flavoring - mine is Worcestershire Sauce! I add 2-3 Tbsp)
You can try red pepper flakes, Italian seasoning, garlic salt, etc.
Pitted Black Olives (if desired)
Fresh grated Parmesan
Start by chopping the onion and garlic. Heat oil in very large saute pan (this will end up holding everything, so make sure it is large enough and has a lid)
Add onion/garlic to oil and saute until onions are translucent and soft.
Meanwhile, heat water for pasta and cook until al-dente'.
This is where I add my secret ingredient; Worcestershire Sauce!
Next, add the tomatoes and herbs. Heat until just hot and bubbling.
Add chopped broccoli, cover pan with lid, and cook on med. heat until broccoli is just tender enough to pierce with a fork.
Add the cooked pasta and black olives. Toss well. Season with salt and pepper if desired. Cover pan with lid and heat through, or turn to low and keep covered if not serving right away.
Serve with fresh grated Parmesan, crusty bread, and a green salad.
Don't forget the checked tablecloth, candles and red wine!