the veggie loaded pasta

a bowl full of green cheesy goodies. 

One of my newest Designated Meal (themed) Nights is "MEATLESS MONDAY" - woo hoo!

This is definitely a winner dinner on my weekly meal plans inside SIMPLIFY MY MEALS :)
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Trust me when I say that you're not going to miss the meat when you eat this filling AF bowl of deliciousness. 

This recipe is a simple combo of pasta, veggies, parmesan cheese, tomato sauce and a dash of creaminess with some half-n-half.  Feel free to use any type of noodle with this recipe, from lentil fusilli to chickpea penne!  

Get ready for a super filling healthy meal friends! 

the veggie loaded pasta
About 5-6 servings

INGREDIENTS:​

• 1-10 oz. box of lentil/chickpea/cauliflower pasta (or your favorite type of noodle)  
• 2 tbsp. Extra Virgin Olive Oil
• 2 Garlic Cloves, chopped 
• 1/2 yellow onion, chopped
• 1 head of broccoli, chopped 
• 2 Small Zucchinis, chopped 
• 2 large carrots, sliced thinly
• 1 1/2 cups marinara or tomato sauce
• 1 cup half-n-half
• 1 cup of shredded Parmesan cheese
• Fresh Parsley
• Salt & Pepper
• Red Pepper Flakes, for serving (optional) 

1.  Cook pasta according to directions and set aside. 

2.  In a large skillet on medium heat add olive oil, garlic and onions.  Cook until translucent. 

3.  Next add in all your chopped veggies and cook for about 5-7 minutes.  I like my veggies slightly crunchy. 

4.  Then add in tomato sauce, half-n-half, Parmesan cheese and seasonings. Stir well and bring sauce to a boil. Once boiling, let sauce simmer on low heat for about 5 minutes. 

5.  Last, place your cooked pasta into the sauce and stir to coat every noodle.  Serve this delicious pasta with more fresh Parmesan cheese and a dash of red pepper flakes if you like some heat!


Always craving good food,
       Jillian