PP Yellow Lentil Pasta with Veggies
Chef: Tami Perry-Cockrell , For the Health of It Tami
Makes: 10 Servings
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hr
INGREDIENTS
2-10 oz pkgs yellow lentil pasta (make sure to save 1 c pasta water)
1-2 8 oz crimini mushrooms, cleaned and quartered
1 zucchini, quartered
1 yellow squash, quartered
2 pkgs cherry tomatoes
1 bulb of garlic, each clove smashed, but whole
1 10 oz bag of spinach
1 C vegetable broth
Italian seasoning to taste
Salt and Pepper to taste
Red pepper flakes to taste
Optional; fresh basil garnish
DIRECTIONS
Preheat oven to 400 degrees F.
Get a pot of water on the stove and bring it to a boil.
Clean and quarter mushrooms and put onto a parchment-lined cookie sheet.
Clean tomatoes and add to the cookie sheet.
Smash the cloves and garlic and add to the cookie sheet. Bake at 400 degrees F for approximately 20-30 min or until tomatoes begin to pop.
If you have a stovetop grill or want to use the BBQ, I suggest grilling the zucchini and summer squash. If not, place into a hot pan, no oil, and sauté the squash until Al Dente. Take quarters and cut them into bite-sized pieces. Set aside.
When veggies are done, cook your pasta.
Roughly chop the garlic.
When the pasta is complete, (Remember to reserve 1 c of pasta water.) drain and add back to the pot.
Now add uncooked spinach, squash, mushrooms, tomatoes, and garlic to the pasta along with 1 c vegetable broth and toss over medium heat. We are just carefully tossing to wilt the spinach and warm the veggies. If you need a little more fluid add the pasta water also.
Now season with Italian seasoning, salt, pepper, and red pepper flakes.
Serve by using tongs and twirl onto the plate in a nest.
Top with fresh basil and serve with a salad.
Tami is a stay at home mom and plant-based cooking enthusiast. In March 2017 Tami was diagnosed with Type 2 Diabetes, Fatty Liver, High Cholesterol, High LDL, High Triglycerides, High Red Blood Count, High Hematocrit and very deficient in Vitamin D. It was then that her Plant-Based Journey began. Four and one half months after adapting a low fat, high carb lifestyle, she was able to reverse her ailments and become medication free. She is currently living her best and healthiest life she has lived in twenty years. Today she enjoys cooking plant-based meals and helping others to transition to this to a Whole Plant Based Lifestyle. She can be found on Instagram, Facebook and YouTube.
