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Title
Pasta provencal
Serves
Serves:
8
Time to make
Time to make:
20 minutes preparation; 20 minutes cook time
Ingredients
Ingredients
- 1 pound whole grain pasta (any shape)
- 1 tablespoon olive oil
- 6-8 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 3 cups canned tomatoes, diced
- 4 cups assorted vegetables, sliced or chopped (summer squash, green peppers, eggplant, etc.)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup grated cheese
Directions
Directions
- Cook pasta using package directions.
- While the pasta is cooking, heat oil in sauté pan or skillet. Add garlic and sauté until fragrant.
- Add parsley and tomatoes. Bring to a simmer and simmer for four minutes.
- Drain the pasta.
- To the sauce, add vegetables, seasonings, and cooked pasta. Toss the mixture and heat thoroughly.
- Add lemon juice and cheese just before serving.
Tips and Variations
Tips and Variations
- For additional protein, toss in slices of cooked Italian sauce, grilled chicken or other cooked leftover meat when you toss the pasta into the sauce.
- This recipe can easily be adapted for make your own pasta bowls. Rather than cook the vegetables in the sauce, saute them with a little olive oil in a separate pan. Sprinkle them with the lemon juice and a little Italian seasoning, or a combination of dried oregano and basil. Create your buffet line by lining up a large bowl of pasta, the pan of prepared sauce, the pan of prepared vegetables, a small bowl of cheese, and a small bowl of cooked meat (see above) if using. Everyone can mix-and-match the ingredients in their own bowl.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Main Dishes
Serving Size
Serving Size:
1/8 of prepared recipe
Special Criteria
Special Criteria:
Whole Grains
ID
Nutritional Info
Nutritional Info
Serves 8
Amount per serving
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Pasta provencal
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