Colorful Veggies & Pasta – $10 or Less Meal

This colorful pasta dish is loaded with fresh vegetables, full of flavor and low in calories and fat. I did use defrosted frozen peas but once our local farmers market is open, I’ll be using fresh. Feel free to substitute similar vegetables if you prefer such as yellow squash for the zucchini or different varieties of mushrooms. Of course, depending on what veggies you swap out, your recipe might end up costing more or less than this did. I use a fresh red bell pepper that gets roasted but if time is an issue and price isn’t, you could use already prepared roasted red peppers.

There’s no meat in this dish but it’s filling while still being light. We’ve also tossed in leftover chicken, shrimp, and salmon in this.

COLORFUL VEGGIES & PASTA –

Prep Time: 10 minutes      Cook Time: 20 minutes (plus 30/40 minutes roasting)     Serves: 4 for approx. $8.50

Ingredients:

• 2 to 3 tablespoons olive oil
• 2 shallots, thinly sliced
• 8 ounces button mushrooms, quartered or halved
• Kosher salt and freshly ground black pepper
• 1 small zucchini, cut in half lengthwise and sliced crosswise into 1/4″ pieces
• 4 ounces fresh green beans, trimmed and cut into 2″ pieces
• 1 roasted red bell pepper, diced* (recipe below)
• 1 cup thawed frozen peas or fresh peas
• 12 ounces dry egg noodles
• Optional garnishes – sliced green onion or chives, shredded carrots, chopped fresh tarragon or parsley, grated cheese

Make this gluten free or vegan by checking the label on pasta package.

DIRECTIONS:

In a large nonstick skillet or saute pan, warm 2 tablespoons oil over medium-low heat. Add the shallots and cook 5 minutes without letting them brown. Raise heat to medium and stir in mushrooms. Saute for 3 minutes. Season with a pinch of salt and black pepper. Cook 5 minutes, stirring frequently, until mushrooms have released all of their liquid.

Add zucchini and saute for 5 minutes. At this point I sometimes add another tablespoon of olive oil, depending on how much liquid came out of the mushrooms. If the veggies are sticking, add the extra oil.  Add green beans, red peppers, and peas. Saute for 2 minutes.

Cook pasta in a large pot of boiling water according to package directions. Drain and place in large bowl. Add the vegetables and toss to combine.

Garnish as desired.

 

*HOW TO ROAST RED BELL PEPPERS –

Preheat oven to 450 degrees.

Line cookie sheet with foil.

Wash peppers, cut in half lengthwise and remove stem, seeds and membranes. Place peppers cut side down on cookie sheet. Cook for 30 to 45 minutes, until skin is wrinkled and charred. Remove peppers from oven, put in a bowl, and cover with plate or plastic wrap for 30 minutes.

Once cooled, peel skin off.

You can roast extra peppers and cover with olive oil to use in salads, eat as is, or add to dips or hummus. Keep in refrigerator for up to 2 weeks, tightly covered.