Piccolini Pasta With Fresh Veggies

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 16 ounces pasta, i used barilla piccolini
• 2 tablespoons olive oil
• 1 small yellow onion, sliced
• 1 teaspoon italian seasoning
• 6 garlic cloves, minced
• 2 large red bell peppers, seeded and cut into strips
• 1 lb frozen broccoli florets, thawed
• 2 (10 ounce) packages sliced mushrooms ( button or baby bella)
• 2 (14 ounce) cans diced tomatoes (fire roasted is nice if you have them)
• 2 tablespoons balsamic vinegar
• 2 teaspoons tamari or 2 teaspoons soy sauce
• 1 (14 ounce) can cannellini beans ( beans)
• 1/2 cup basil leaves (chiffonade or chopped)
• salt, to taste
• crushed red pepper flakes, to taste

Recipe

• 1 bring a large pot of salted water to a boil for the pasta.
• 2 in a large saute pan, heat olive oil over medium heat.
• 3 add onion slices, and cook until translucent, about 3-4 minutes.
• 4 add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
• 5 next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. i usually add a little salt here as well.
• 6 cook pasta in boiling water until al dente, about 7-8 mintues.
• 7 when the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
• 8 drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.