Easy One Dish Dinner, Vegetable Pasta Recipe:
A tasty and easy weeknight recipe
Servings: 6 servings
Calories: 357kcal
Ingredients
- 1 pound gluten-free pasta - I prefer a smaller cut like rigatoni or penne
- 1 head broccoli cut into bite-size pieces
- 1 pint cherry tomatoes cut in half
- 1 large green pepper diced
- 1 green onion sliced thin
- 2 large cloves garlic
- fresh oregano
- fresh chives
- 2-4 tbsp olive oil
- salt & pepper to taste
Instructions
- Put the pasta on to boil. Gluten-free pasta can sometimes be trickier than semolina pasta, so make sure to follow the directions on the package.
- Saute the broccoli and the peppers in 1-2 tbsp olive oil until tender . Remove and place in a small bowl.
- In the same pan on medium-low heat, saute the onions, garlic, and cherry tomatoes for 3 minutes. Do not brown. Add 1 tbsp olive oil.
- Add the broccoli and peppers back to the pan and add salt and pepper
- Serve over cooked pasta, and garnish with the fresh chives and oregano.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 357kcal | Carbohydrates: 66g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 526mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 125.3mg | Calcium: 63mg | Iron: 2.4mg