Sauteed Veg with Tomato Pasta
A simple dish to make any day of the week, using whatever veggies you have in the fridge. The avocado on top is optional, but fantastic.
Servings: 2 servings
Ingredients
- 4 oz whole grain pasta, use rice/corn pasta for gluten-free
- 1/2 onion, thinly sliced
- 1 tsp olive oil
- 1/2 zucchini, halved and thinly sliced
- 1 carrots, peeled and thinly sliced
- 1/2 bell pepper, chopped
- 1 cup spinach, finely chopped
- 1/2 avocado, chopped
- 1 cup tomato sauce, homemade or store-bought
Instructions
- Cook the pasta as per package instructions - get a large pot of water boiling, then add the pasta and a pinch of salt. Turn down to medium-high, keeping it to a rolling boil, until just soft - approx 15-20 minutes.
- Meanwhile, get a large pan heated to medium-high, and saute the onion, zucchini and carrot with olive oil and a pinch of salt until softened. Add the bell pepper for a few minutes, then the spinach right at the end, to just wilt.
- Heat the tomato sauce, if not made fresh, in a small pot.
- Once the pasta is cooked, drain it in a colander, serve onto two dishes, top with the sauteed veg, tomato sauce, and the avocado on top. Add a sprinkle of nutritional yeast if you like.
Notes
You can easily make your own tomato sauce if you have the time.
Nutrition
Calories: 365kcal | Carbohydrates: 64g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 565mg | Potassium: 667mg | Fiber: 14g | Sugar: 12g | Vitamin A: 8950IU | Vitamin C: 145.2mg | Calcium: 50mg | Iron: 1.8mg
