1 lb fresh Spinach sauteed in olive oil and minced garlic
a handful or more of Tomatoes sliced in half (grape or cherry)
Broccoli 1 head steamed
1 large Peppers thinly sliced raw
1lb of pasta of choice (I used mini Penne) cooked and drained reserving 1/2 cup pasta water or more depending on how many vegetables you use. You want this to not be dry. Save some more and add as you go!
2 teaspoons in olive oil of Garlic minced
1 teaspoon garlic powder
Fresh Basil 4 to 5 leaves chopped or more
Olive oil enough to coat the pasta and vegetable at least 1/4 cup
Butter 2 tablespoon or more if you want it with more flavor of butter
Parmesan Cheese 1/4 cup or more if you like save some for garnish
salt and pepper to taste
red pepper flakes to garnish and more olive oil
chopped fresh Italian parsley
Optional Meat additions: Cooked sausage, pepperoni, salami, cooked chicken or other cooked meat
Optional Additions: Cooked artichoke hearts, garbanzo beans, provolone cheese or mozzarella cubes, sauteed mushrooms or zucchini, roasted peppers asparagus steamed or cauliflower steamed.
Steam broccoli and drain.
Boil pasta and drain reserving 1/2 cup of pasta water. Set aside.
Saute the spinach in olive oil a pinch of red pepper flakes, salt and pepper to taste, with minced garlic. Cook until wilted. Add steamed broccoli, toss to coat with flavors. Add butter. Add the thin raw sliced peppers, tomatoes and toss again. Remove from heat as you don't want to cook the tomatoes or peppers just warm them. In a large pot of drained pasta, add garlic powder, mix in the Parmesan cheese, pasta water and mix together. Salt, pepper to taste. Toss in the basil, taste for flavor. Garnish with more grating cheese, parsley, red pepper flakes and a little splash of olive oil over the top if you want more flavor.
+claudia lamascolo Author