Everything but the kitchen sink pasta

 So, I made this one a few weeks ago. What I love about this pasta, is that there are so many colors and flavors in it! And more colors = better for you! 

I based this recipe from the cookbook "The Vegan Table" by Colleen Patrick-Goudreau with a few changes. Another highly recommended book. Most recipes are based on whole foods, and very meat eater friendly, especially if you are entertaining. 

 

16 ounces penne pasta (I used tinkyada brown rice penne) but you can use whole wheat penne

2 tablespoons veggie stock (for sauteeing, or you can use oil)

1 small red or sweet onion, diced

6 large cloves of garlic, minced

2 bell peppers of different colors (or can use trader joes menage trois frozen bell peppers mix)

2 carrots, peeled and cut into half moons

1 yellow squash, cuts into large dice

1.5 cups fresh or frozen spinach (if using frozen, warm to room temp and drain excess water)

1 zucchinni, cut into half moons

1 head of broccoli cut into bit sized pieces

1-2 teaspoons Italian seasoning

2 cans fire roasted diced tomatos

1 jar of kalamata olives, drained and sliced

2 tablespoons balsamic vinegar

2 teaspoons wheat free tamari or soy sauce

1/2 cup sliced fresh or 2 teaspoons dried basil

optional: add vegetarian or real italian sausage.

1. boil pasta (If using brown rice penne, easiest method is to bring salted water to boil, add pasta, bring to boil again, cover and turn off heat, let sit for 20-25 minutes, cooks it perfectly!)

2. In largest pan you have, add veggie stock or oil and heat over medium heat. Add onions and cook until translucent, about 3-5 minutes. Add the rest of veggies, a couple dashes of Italian seasoning, except for spinach, until veggies are just tender. Add spinach and continue to stir and combine until spinach wilts. 

3. As soon as spinach is wilty and veggies are just about done, add fire roasted tomatoes, olives, tamari (or soy sauce), sausage (if you are using real sausage, make sure to cook it first) and simmer for another 5 minutes.

4. Add cooked pasta and basil  and red pepper (optional)

5. Enjoy! It keeps well in the fridge for a few days. 

Nutrition Facts Based On 8 Servings and brown rice penne without sausage.

Nutrition Facts A-Star Winter Vegetable Penne Pasta
Serving Size: 1 serving
Amount Per Serving
Calories	241
Total Fat	4.3g
Saturated Fat	0.2g
Trans Fat	0g
Cholesterol	0mg
Sodium	359mg
Carbohydrate	45.3g
Dietary Fiber	5.4g
Sugars	6.1g
Protein	6.5g
Vitamin A 203% Vitamin C 103% Calcium    10% Iron 18%