The One Hot Plate Pasta Dilemma

I have often run into this issue…only one burner but multiple needed for the fancy creation in my head. The trick?  Always cook the starch first and then the saucey veggies. Once cooking is complete place edibles into a Tupperware and into the micro for insulation.

This gluten free vegan pasta creation is one of our new favorites for our Sunday Italian nights! This recipe does take some time due to the single burner. So we like to crack a bottle of vino and set out this delish goat cheese blueberry appetizer (goat chevre topped with blueberry preserves served with some savory rice crackers).

Why I love this dish:

  • Tastes like comfort food!
  • Low in calories and fat
  • High in vitamins and minerals
  • Great for lunch the next day…I love dishes that make enough and tastes amazing enough to have the next day…saves on time
  • Wonderful for family gatherings….the best part…they won’t even know it’s good for them!
  • The multi-colors are visually stimulating!

Cooking Time: 45mins-1 Hour

Serves: 4 (Great for lunch leftovers)

Ingredients:

  • ½ bag of white or brown rice pasta (my fav Tinkyada)
  • 2 c sliced zucchini squash
  • 2 c sliced yellow squash
  • 1 c chopped mushrooms
  • 2 c spinach leaves
  • 1 chopped shallot
  • 2 c cherry tomatoes (cut in half)
  • 3 tbsp olive oil
  • 2 tbsp basil
  • 1 tbsp minced garlic
  • Juice of 1 lemon
  • Fresh crushed black pepper

Directions:

  1. Bring a large pot of water to a boil and start your pasta. Prep all other ingredients while pasta cooks.
  2. Once pasta is complete strain. (HINT: for white rice pasta rinse in cold water to prevent sticking). Set to the side.
  3. In a fry pan heat olive oil, garlic, basil, and shallots to medium. Simmer for 3-5 minutes.
  4. Add yellow squash and zucchini to the yummy sauce mixture! Stir thoroughly. Cook for 5 minutes.
  5. Add mushrooms. Cover and reduce heat to low. Cook for an additional 5 minutes.
  6. Stir the mixture and add the final ingredients: tomatoes, spinach, lemon juice, and black pepper. Cover and let simmer 5-10 minutes until spinach has wilted.
  7. Plate the pasta and top with the sauce. Finish with a bit of crushed red pepper. Enjoy!

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