May 18, 2012

Weeknight Pasta

Guilt-free fulfilling pasta dinner is achievable by simply adding lots of fresh vegetables and omitting cheese and meat. Plus with the abundance of gluten-free pastas on the market lately (I tried Wegmans brand for the first time and was not disappointed) you won't feel weighed down, only satisfied! Try it yourself and let me know if you agree.


  • 1 lb. gluten-free pasta (I used penne)
  • 1 package "meatballs" (I used Nate's meatless meatballs, zesty Italian)
  • 1 head of cauliflowers, cut into small florets
  • 3 Tbs olive oil
  • 1 lb. mushrooms, sliced
  • 8 oz. fresh spring peas
  • 12 oz. artichoke hearts, quartered
  • 1 jar favorite marinara (right now I'm liking Emeril's)
  • sea salt and fresh cracked black pepper to taste

Bring 6 quarts of water to a boil, season with salt, cook pasta according to directions on package. 

Preheat oven to 400°F. Spread cauliflower over baking sheet, toss with olive oil, salt, and pepper. Roast for 30 minutes until golden and reduced in size. 

Meanwhile sauté mushrooms in fry pan over high heat with remaining olive oil for about 10 minutes without disturbing them. Add peas and season with salt and pepper. Cook for additional 5 minutes. Add meatballs, artichokes, and sauce and reduce heat to low - let simmer 10 minutes. Stir in roasted cauliflower and toss with pasta. Serves 8-10. 

1 comment:

Tracy said...

Hey, nice to find another Rochester food blogger. Yours looks great! I added you to my list of Rochester bloggers. I keep thinking we should have a blogger get-together but don't have the time/energy to organize one.