Slightly blurry, but super yummy!
Pasta is one of those meals that I’m pretty much always in the mood for- it’s good in the summer when it’s warm out, and it’s even better this time of year when you want a warm, filling dinner. Lots of pasta recipes come with heavy cream sauces and lots of cheese, and while those are certainly delicious, it’s nice to have a lighter option too. Even if I wasn’t looking for a healthy pasta meal, this would still be one of my favorites! The caramelized onions and dried cranberries both add a delicious and a unique flavor. Feel free to add more vegetables if you have a favorite that isn’t included in the recipe!
- 2 cups uncooked penne pasta
- 8 cups water
- 5 tbl. olive oil, divided
- 2 cups thinly sliced onions
- 1 cup broccoli flowerets
- ½ cup chopped red or green peppers
- ½ cup shredded carrots
- 1 cup dried cranberries
- 1 tbl dried Italian herb mix
- Coarse ground sea salt
- Parmesan cheese as topping
- Boil a pot of water and cook the pasta until tender. While the water is heating up and the pasta is cooking, prepare the rest of the vegetables.
- Heat 2 tbl. of oil in a large skillet over medium heat. When the oil it hot, add the onions and cook until brown and caramelized. Add the broccoli, carrots and peppers and cook until the vegetables are slightly tender. It's best if the vegetables still have a crunchy texture, so don't overcook. Add the cranberries, herbs and salt to the cooked vegetables.
- When the pasta is done and has been drained, move the vegetables to the edges of the skillet and pour 3 tbl. of olive oil into the middle. When the oil is hot add the pasta and stir thoroughly to mix all the ingredients together.
- Sprinkle with Parmesan cheese before serving.