Bring a large saucepan of lightly salted water to a boil. Add spaghetti; cook for 5 minutes. Drain, reserving pasta water. Set partially cooked spaghetti aside; keep warm.
This quick entrée brings authentic Italian ingredients to your family’s meatless Mondays.
Servings and Ingredients
|6 oz. Gustare Vita organic spaghetti|
|6 tbsp. Gustare Vita extra virgin olive oil, divided|
|¼ c. finely chopped onion|
|¼ c. finely chopped celery|
|¼ c. finely chopped carrot|
|1 tbsp. Gustare Vita bottled chopped garlic|
|1 dash(es) Hy-Vee salt|
|1 dash(es) Hy-Vee black pepper|
|¼ c. finely chopped cauliflower|
|¼ c. finely chopped fennel|
|¼ c. finely chopped broccoli|
|¼ c. finely chopped Brussels sprouts|
|½ c. red wine|
|2 c. Gustare Vita tomato basil pasta sauce|
|2 tbsp. Gustare Vita double concentrated tomato paste|
|Fresh basil leaves, for garnish|
|Soirée grated Parmesan cheese, for garnish|
Things To Grab
- Large saucepan
- Large skillet
Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add onion, celery and carrot. Cook for 5 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, salt and pepper. Cook and stir for 1 minute more.
Add cauliflower, fennel, broccoli, Brussels sprouts and remaining 3 tablespoons olive oil; cook over medium heat for 3 to 4 minutes until vegetables are softened, stirring occasionally.
Remove skillet from heat. Stir red wine into vegetable mixture in skillet. Return skillet to heat; cook for 3 minutes. Stir in pasta sauce and tomato paste; gently simmer for 5 to 7 minutes, stirring occasionally.
Add spaghetti to skillet; toss to combine. Add enough reserved pasta water to make desired consistency. Cook for 2 to 3 minutes or until pasta is al dente. Garnish with fresh basil and Parmesan cheese, if desired.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 41g
- Protein: 7g