Garden Vegetable Pasta

INGREDIENTS

• 1 package of whole grain pasta of choice(I used linguine) 
• 1 tablespoon olive oil
• 4 cloves garlic, peeled and minced
• 2 red bell peppers
• 2 cups cremini mushrooms
• 1 ½ cups cherry tomatoes
• 3 cups spinach
• 2 tablespoons balsamic vinegar
• 1 (24 ounce) pasta sauce of choice
• ½ teaspoon red pepper flakes
• 1 cup basil
• Salt and pepper to taste

INSTRUCTIONS

1. Cook the pasta according to package instructions. 
2. Heat a large pan over medium heat and add the olive oil. Add in the garlic and cook for about two minutes.
3. Meanwhile, slice the onion into four pieces and place in a food processor or blender. Mince, then add to the skillet and saute for 3 to 5 minutes, or until softened. 
4. Slice the bell peppers into large chunks and place in the food processor. Mince, then add to the skillet and saute for about 3-5 minutes or until softened. 
5. Working one vegetable at a time, repeat the same step with your mushrooms, cherry tomatoes, and spinach, until you have a large veggie mince sauteing over medium heat. 
6. Next, add in the balsamic vinegar and saute for 4 to 5 minutes until all the vegetables are incorporated.
7. Finally, add the pasta sauce, red pepper flakes, and basil. Stir until completely combined, bring to a boil, then cover and simmer for 10 minutes. 
8. Enjoy over a bed of freshly cooked pasta and sprinkle more salt and pepper to taste. Cheers!

Adapted from: Plate You Cookbook, garden bolognese 

Benefits:

As a dietitian, pasta sauces are a real lifesaver for me when it comes to sneaking in those veggies. Just in this simple pasta dish, I’ve managed to slip in 5 servings of vegetables. And let me tell you, veggies aren’t just about flavor; they’re packed with essential vitamins, minerals, and fiber. It’s a common refrain I hear – ‘Pasta’s too heavy on carbs!’ But here’s the thing I love sharing: pasta can actually be a nutrient goldmine! It’s all about the wholesome ingredients you choose to mix in.