133. Veggie pasta
“Meaty” Veggie Pasta
(Serves 6)
- 1 (13.25 oz.) box whole wheat spaghetti
- 1 onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 8 cloves garlic, chopped
- 15-20 baby portobello mushrooms, sliced
- 3 cups of spinach, chopped
- 10 oz. grape tomatoes, halved or cut into thirds
- 1 1/2 Tbsp. dried basil or about 4 1/2 Tbsp. chopped fresh basil
- 4 oz. Gimme Lean sausage style
- 8 oz. mozzarella, sliced
- Olive oil
- Salt and pepper, to taste
Cook pasta according to package until al dente.
Meanwhile, heat 2 Tbsp. olive oil in a large saute pan over medium-high. Add onion, bell pepper, garlic, and mushrooms. Season generously with salt and pepper. Saute until peppers begin to soften, but aren’t fully tender, stirring occasionally.
Add tomatoes, spinach and basil. While the veggies cook, make a space on one end of the pan and crumble the soy sausage in that area. Brown the sausage, stirring occasionally. Adjust salt and pepper, to taste.
Once the peppers and onions are tender and sausage is browned, stir all together.
Add the veggie mixture to drained pasta. Toss. Plate the pasta immediately, and top with fresh mozzarella. Serve.
