Quick and Easy PastaQuick and Easy Pasta is perfect for week night dinners. Using whatever you have in the fridge or pantry, you can make a really delicious and healthy meal in no time. Feel free to substitute or add vegetables. Or try feta instead of Romano. There is plenty of protein in the cheese and nuts, so no meat is needed. You’ll need: -⅓ package of spaghetti (I like brown rice pasta, but suit yourself), broken in half and cooked al dente -2 tbsp olive oil from sun-dried tomato jar -1 fresh roma tomato, chopped coarsely -2 cloves garlic, minced -1 or 2 large shallots, chopped -1 stalk celery, chopped -10 cremini mushrooms, sliced thickly -1 crown of broccoli broken into florets -¼ cup red wine -¼ cup feta cheese crumbled, if using -½ tsp each basil, oregano, thyme and parsley -a pinch of red pepper flakes -salt and pepper -¼ cup finely grated Romano cheese -pine nuts -extra olive oil Cook spaghetti, rinse and set aside. Meanwhile, cooking on medium high, pour olive oil into frying pan and add tomato. Continue cooking until tomato starts to break down. Then add garlic and shallots and cook 3-4 minutes more. Add celery, mushrooms, broccoli and red wine and continue cooking and stirring until vegetables have softened and liquid has reduced by half. If using feta, add it during this stage so it has time to soften and melt into the sauce. Reduce heat, add seasonings, nuts and pasta. Sprinkle cheese on top and toss to evenly coat pasta. If it looks too dry, toss in some more (unflavored) olive oil. Serves 2 or 3 with crusty bread and salad.
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