Mother Nature’s Green Garden Pasta
Serves 6 – 8
Ingredients
1 (16 oz) package whole-wheat spaghetti
10 crimini mushrooms
1 red bell pepper, diced
1 garlic clove, minced
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
2 roma tomatoes, diced (for garnish)
A couple handfuls of Italian parsley, finely chopped (for
garnish)
For the Green Garden sauce:
1 bunch spinach, coarsely chopped
½ cups frozen peas, thawed
¼ of a large yellow onion, cut into large pieces
1 medium-large zucchini, cut into large pieces
½ cup Italian parsley
3 large garlic cloves, peeled
The juice of 1 lemon
2 tbsp extra-virgin olive oil
About 2 – 3 cups of water
Salt and pepper, to taste
Preparation
1. Bring a
large pot of water to a boil. Add the pasta and cook according to the directions
on the package.
2. Using a
damp paper towel, gently wipe off all of the mushrooms to remove dirt. Cut the
ends of the stems off of the mushrooms and cut each mushroom in half
vertically. Thinly slice the mushrooms.
3. Combine all
of the ingredients of the sauce in a high-speed blender and puree until very
smooth. Adjust the consistency by adding water. The more water you add, the
runnier it will be, and you can decide how runny/thick you want it.
4. Heat the
olive oil in a large skillet at medium-high heat. Add the peppers and sauté for
about one minute. Then, add the garlic and the mushrooms. Season with salt and
pepper. Cook until the mushrooms are soft and the garlic is golden brown. Remove
from heat.
5. Combine the
noodles with the sautéed vegetables and 2½ cups of the green sauce. Mix well. Top each individual plate with diced
tomatoes and parsley. After dinner, freeze the remaining pasta sauce in an ice
cube tray. This way, you can reheat it and have it on pasta for quick lunches
and dinners.
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