All the veggies mentioned in the recipe can be used as is, some new ones can be thrown in or some of them can be substituted with others - like spinach can be substituted in place of the mustard greens etc.
- 10 oz whole-wheat penne pasta
- 1 sm. onion, sliced
- 2-3 cloves garlic, minced
- 2 cups frozen brocolli
- 2 cups of fresh mustard greens/spinach, chopped
- 9-10 baby carrots, cut in circles
- 1 small zucchini, cubed
- 15-20 cherry/grape tomatoes, halved
- 2 green onions sliced in circles
- 1 tbsp red pepper flakes (optional)
- 2 tsp freshly ground black pepper
- salt, to taste
- milk, about 2 cups
- 1/2 cup basil leaves, chopped ingredients for the pasta sauce
- 1/2 cup of freshly grated parmesan cheese
- 2 tbsp extra virgin olive oil
- One large saucepan for the pasta
- One medium-small saucepan for the sauce
- Put a large saucepan of water on heat. Cook the pasta according to the package directions. While the pasta is cooking make the sauce as below.
- Put the smaller sauce pan on medium high heat. Add the oil.
- After the oil heats up, add the onion and garlic. Saute until onion is translucent.
- Add the carrots, zucchini and brocolli. Cook for a couple of minutes.
- Add the mustard greens, tomatoes and two thirds of the green onion. Add the black pepper, red pepper flakes (if using), salt and cook for about 2-4 minutes until the greens wilt and the tomatoes and soft to touch.
- Add the milk (about 2 cups) so all the veggies are well covered. Cook until the milk comes to a boil. Turn off the heat. Add the parmesan cheese and two thirds of the chopped basil.
Kitchen Notes: The reddish tinge in the pasta totally came from the small cherry tomatoes.
You may need to add more milk depending on the amount of veggies you add.