I think it’s safe to say there are two ways to make pasta. There’s nothing wrong with either of them, but one way doesn’t expand much further than boiling water and pouring in some dried noodles. I’m certainly thankful for this way. Sometimes that’s just what’s for dinner.
I would say this recipe is the other way.
First, the recipe includes fresh vegetables, which I almost combine with my pasta dishes. I think it started as a way to expose my kids to more nutritious foods, but it has stood the test of time on my meal plans because it makes for a more beautiful and delicious dinner. This recipe is also all about the sauce. I love the feeling I get when I’m making my own pasta sauce. In some ways, it transports me. The roasted red peppers and a bit of spice in this one make it a personal favorite. It’s tangy, full of fresh tomatoes and roasted red peppers and could really double as a chunky soup. Finally, I roast some fava or butter beans to add crunch, flavor and a little extra protein to the meal. I hope you enjoy it!
Yield: 4-6 servings
Cook time: 25-30 minutes
Ingredients
2 Tbsp olive oil
1 15 oz can fava or butter beans, drained and rinsed
2 cups broccoli, removed from stalks and cut into florets
3 tsp salt, divided
1 tsp pepper
1 cup yellow onion, diced
2 garlic cloves, minced
1 Tbsp Italian seasoning
1 tsp smoked paprika
1 tsp red pepper flakes
4-5 roma tomatoes (about 2 cups), diced
1 cup roasted red peppers (about 3 peppers), diced
1 box pasta of choice, prepared per package instructions. I love fresh pasta and try to buy it when I’m making my own sauce, but feel free to choose your favorite and substitute for GF pasta.
2 Tbsp parsley, finely chopped
Directions
Preheat your oven to 425°. Line a baking sheet with parchment paper or a silicone baking mat. Add your rinsed fava or butter beans and broccoli florets to the baking sheet. Sprinkle with 1 Tbsp of olive oil, 1 tsp of salt and pepper and spread to coat the broccoli and beans evenly. Space everything out as much as possible on the baking sheet, preferably not touching. Once the oven is heated, roast the beans and broccoli in the oven for 22 minutes, stirring once halfway through. The beans should be just a bit crispy and broccoli lightly charred.
Meanwhile, heat one deep saucepan over medium heat and once heated add olive oil to the pan. Once the oil is heated, add the diced yellow onion and cook for 3-5 minutes.
In a pot, bring water to boil and once boiling prepare your pasta per package instructions.
Back to your saucepan, you’ll add the minced garlic, italian seasoning, 2 tsp salt, smoked paprika and red pepper flakes and stir to combine. Finally, add the diced roma tomatoes and roasted red peppers and mix all together. Cook on medium heat for 12-14 minutes, stirring often. This is a chunky tomato sauce, so it doesn’t have much water or broth to prevent burning. Once the tomatoes have broken down, turn off the heat and blend with an immersion blender. If you do not have an immersion blender, let the sauce cool a bit until you can blend it in a regular blender. You may need to divide it into two batches. You don’t need to blend until the consistency is perfectly smooth. Again, this is a chunky sauce and I think it is delicious with some tomato and peppers that have not been fully blended.
Serve the sauce over your prepared pasta and add roasted beans and broccoli, as well as parsley on top.
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