Saturday, February 16, 2013
Anush's Veggie Pasta "Sauce" (or side dish)
I concocted this recipe on Valentine's day. I'm lucky to have an organic farmer's market in the plaza at my workplace every Thursday. This week I bought cherry tomatoes, spinach, brussels sprouts and mushrooms I was making pasta for dinner, but didn't want the traditional red sauce but instead a chunky vegetable dish to serve on top. Here's what I ended up with:
1 pound brussels sprouts, washed, stems cut and cut in half
1 basket of cherry tomatoes, cut in half (about 2-3 cups)
2 cups sliced mushrooms
2 TBSP Olive oil
4-5 cloves garlic, minced
Once bunch spinach (washed well), not shown in picture
salt to taste
Herbs d' Provence (or good Italian seasoning
In a large wok, add olive oil and minced cloves of garlic. Cook til fragrant. Add brussels sprouts and cook, stirring every few minute until brussels sprouts soften and get tender. Add tomatoes and mushrooms and allow it all to cook until the tomatoes start to soften. The tomatoes will create their own "sauce" and the mushrooms will add to the flavor with their liquid. Add herbs, salt, pepper, and continue to cook a few minutes more until all the flavors are married together.
At the end, add the spinach (not shown), stir in to cover, and put a lid on the pan and let the spinach steam until wilted.
Serve on top of pasta (which is really delish) or just as a side dish (which is equally as delish). I made 4 servings out of this for 4 points using weight watchers points plus. But I like a LOT of veggies. The serving size was about 1 1/2 cups.
If you try it, let me know how you liked it...what you'd add or remove, and how you served it.