Vegan Pasta Fresca
By: Kaycee Bassett
Published: Thursday, January 27, 2011 - 6:52am

Ingredients




1 pound Penne Pasta Noodles
1 tablespoon Olive Oil (for veggies)
2 cups Spinach (packed)
3/4 cup Artichoke Hearts (drained and rinsed)
1/2 cup Tomatoes (cut into small chunks)
1/2 cup Red Onion (sliced thin)
1/2 cup Mushrooms (chopped)
2 cloves of Garlic (minced or pressed)
1/2 teaspoon Sea Salt
Black Pepper to taste
Sauce
1/4 cup Balsamic Vinegar
1/8 cup Cooking White Wine
1/2 cup Extra Virgin Olive Oil

Preparation

1 Boil water in a large pot big enough to fit your whole bag of pasta. Once your water comes to a boil, add your pasta. When your pasta is about 10 minutes from being cooked you can start on your veggies. 2 In a large sauce pan add your tbsp. of olive oil and your mushrooms. Sauté for 5 minutes. Add your tomatoes and sauté for 3-5 minutes more. Add your onions, artichokes and salt and sauté for only about 3 minutes. You want your onions to still have crunch and color to them so do not over cook them. 3 Once your pasta is done, drain the water, rinse in cool water and add noodles to your sauce pan with your vegetables. 4 In a small bowl mix together your remaining olive oil, white wine and balsamic vinegar. Mix thoroughly. 5 Add your vinegar mixture to your sauce pan along with your garlic and spinach. Sauté everything together until everything is full heated. 6 Serve immediately.

Comments:
KidAFoodie

Pasta Fresca means "fresh"/"handmade"/"homemade" noodles... no convenience packages involved.