Internet, it’s been a long week of eating. After stuffing our faces full of rich Christmas food and cookies, we decided we were ready for some veggies. So, we paired some of our favorite veggies with our favorite food: Pasta.
Tonight we are feasting on veggie primavera. If you’ve been at Christmas parties and had family gatherings over the last week or so, this meal will be a welcome refreshment to your body.
It’s light, low fat and packed full of things that are good for you — like omega oils and vitamins.
Along with being healthy, this meal is refreshing for your body in more ways than one. It’s also SUPER EASY to make. And it takes only a half-hour – tops.
First, let us mind the pasta. I chose tri-colored rotini. It’s my favorite for this kind of dish. The spinach and the tomato noodles add subtle flavor, along with some additional color. For two people you are going to need about a half of a box. Get a pot of water heating to a boil.
While you are waiting for that, let’s get to chopping. We picked up a bag of baby carrots and chose to use those. Grab a handful and dice them into carrot coins. Set them aside for a few minutes while you work on the broccoli.
We chose broccoli crowns. Cut them away from the stem. Now, simply steam the broccoli and carrots. We have a handy dandy veggie steamer. It’s a cheap kitchen appliance that we strongly recommend. If you don’t have one, boiling the broccoli and carrots in a small amount of water will do the trick, but it will get rid of the vitamins.
Steaming veggies is one of my favorite methods of preparing them. Second only to roasting. Now that I wrote that, I am going to have to say third. Because we grilled veggies this summer and it was utterly awesome. But steaming them is the best method for this particular dish. Steaming tenderizes your veggies without adding any additional fat. Plus, if you want to infuse some flavors, just add spices to the water underneath for something subtle, or on top of the veggies for more impact. We like crushed red pepper over broccoli for a little heat. Anyway, I digress.
Add your broccoli and carrots to the veggie steamer, cover and let it go.
Your water should be boiling by now. Add the pasta with a touch of olive oil. While you’re letting the meal cook, grab a can of diced tomatoes, or fresh if you have them. Like always, we like to drain and rinse them. Set them aside.
When your noodles are tender, you’re veggies should be done too. Drain them all, mix ’em up and serve. We used mozzarella, Parmesan, basil and a little olive oil as a topper. You’ll notice that we like to put cheese on things. We dress up the dishes nice for the pictures. But frequently, like with this meal, another handful of cheese will be plopped right on top seconds after we’re done taking photos. Hey, there’s no meat in this meal … you got to get your protein somehow.
We encourage you to find your own tastes and indulge in them. You’re cooking at home! Sky’s the limit.
As always – Enjoy!
Makes 2 generous servings
- 1/2 box tri-colored rotini or other short pasta
- 1 cup carrots, diced
- 1 head broccoli, crowns removed from stems
- 1 -14.5 ounce can diced tomatoes, rinsed and drained
- olive oil for drizzling
- 1/4 cup Italian cheese, such as Parmesan or mozzarella
- basil to taste
In a medium sauce pan, bring water for pasta to a boil. Cook pasta according to package directions.
Steam carrots and onions over boiling water for about 10 minutes, or boil for 8 minutes, until tender. Combine tomatoes with cooked vegetables.
Plate pasta and top with veggie mixture. Top with drizzle of olive oil, cheese and basil to taste. Serve with side salad and crusty bread.