Starting off the week pretty healthy with this veggie packed recipe. On the less healthy side, it does call for wine, and why not pair the recipe with it? And if you're a carb avoider, figure out a different base than pasta. Maybe skip the zucchini in the recipe, and put mix over zoodles?
Source: Food Network CA | Serves: 2-4 | Time: 40 min
What I changed:
Used cremini mushrooms only (not mixed)
Used Gourmet Garden basil instead of fresh
3 tbsp EVO
1 lb #mushrooms, sliced
1 yellow onion, diced
3 cloves garlic, minced
1 red #BellPepper, sliced into strips
1 #celery stalk, diced
2 small #carrots, diced
1 #zucchini, sliced into semi circles
1 Tbsp capers
½ tsp dried oregano
¼ tsp red chili flakes
½ tsp sea salt
1 15-oz can diced #tomatoes
1 cup vegetable broth (homemade to reduce sodium)
½ cup dry white wine
Gourmet Garden basil, for serving
2-3 cups pasta of choice (we did trecce pasta)
Place a pot or deep skillet over medium heat and coat the pan with olive oil.
Add mushrooms and allow them to cook for 10 minutes, so they’ll release their moisture and begin to brown.
Add onion, garlic, red pepper, celery, carrot, zucchini, capers, oregano, chili flakes, sea salt and pepper and allow to cook for 7 minutes.
Pour in the diced tomatoes, vegetable broth and white wine. Cover the pot, bring to a boil and simmer for 30 minutes.
Top with basil and re-season with sea salt and pepper to taste.
Mix with pasta and enjoy.