Serves 4
my modified version:
-2 1/2 cups (600 g) penne pasta
-1 Tbs. (15 ml) olive oil
-3 cloves minced garlic (called for 2 but we like garlic!)
-1/2 organic chopped red pepper (all I had)
-2 cups (480 g) organic cherry tomatoes (last ones from our garden), cut in half
-handfull of organic mixed lettuce (called for spinach but did not have any)
-1/4 cup (60 g) chopped pitted kalamata olives (or mixed pitted green olives)
-zest of half organic lemon and the its juice (added because it taste good)
-1 cup (240 g) each: chopped organic broccoli and mushrooms (have them might as well use them!)
-1 small chopped onion (have a lot, must use them up)
-chopped parsley and basil leaves (picked while I was getting the cherry tomatoes)
A. Pasta:
1. Cook the pasta in slightly salted boil water, 7-10 minutes
B. Vegetables:
1. Heat the oil over medium heat, add onions, broccoli and red pepper. Cook until lightly brown.
2. Add mushrooms, garlic, and lemon zest and juice. Cook a few minutes.
3. Add tomatoes and olives.
4. Add the lettuce, parsley and basil leaves. Cook until the lettuce wilts.
5. Drain the pasta, reserve 1/2 cup (120 g) pasta-water.
6. Add the pasta and pasta-water. Cover and cook 3 minutes more.
C. Serve with:
homemade basil pesto and optional vegetarian meatballs
