This week in your box you'll find :
Pasta with Veggies Recipe
This recipe is easy, satisfying, and packed with healthy veggies. You can vary the veggies based on what is fresh or what you have on hand. Leftovers will keep in the fridge for 2-3 days.
•1 pound organic pasta
•4-6 tomatoes, blanched
•1 Tbs Olive oil
•Sweet Peppers, diced
•1-2 small onion, diced
•1 zucchini and 1 eggplant, sliced
•1 clove garlic, minced
•1 tsp dried oregano
•1 tsp dried parsley
•Ground black pepper to taste
Use a large non-stick skillet. Add olive oil and heat over medium heat for 1 minute. Add veggies and garlic and sauté until veggies are tender but not mushy. Add tomatos once blanched and peeled along with the remaining spices. Cook over medium low heat, stirring occasionally, until bubbly. Serve over pasta.
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