Recipe: Veggie Parmesan Pasta

Posted by : Michelle | On : July 17, 2012

First of all, I should point out that I am not the greatest cook in the world, but I do have a few things that I cook that the family really like, are healthy and are pretty simple to cook. So I thought I would share with you. With this recipe, you can adapt it to suit your taste. You can use any vegetables that you like or have on hand.  The kids love it and my husband (who does not like many vegetables) even likes it.

1 small clove of garlic (chopped finely)
1/2 medium onion (diced)
5 small mushrooms (sliced)
1/3 cup carrots (diced)
1/3 cup spinach (chopped)
6 grape tomatoes (halfed or quartered)
1/3 cup parmesan cheese (finely grated)
1/4 cup sour cream
Oregano (pinch)
Salt and Pepper to taste
3 tbs of olive oil
1/2 Lemon
2 cups Pasta (I use spiral)

Cook pasta according to directions

Heat olive oil in separate pan and saute garlic, onions, mushrooms, carrots until onions are translucent

Drain and stir in cooked pasta, tomatoes, parmesan, sour cream, spinach, salt and pepper and oregano. Save a little of the pasta water.

Add about a 1/4 cup (or more if needed) of the remaining cooked pasta water. Add the juice from 1/2 Lemon, being careful to not get any seeds in there. Stir. Cook for another 3 minutes while stirring occasionally. Should be slightly creamy.

Serve with a salad or any other sides you wish.

Serves 4

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