10 Minutes or Less: Pasta and Veg
Getting a nutritious meal on the table during the weeknight may seem tricky, but this recipe for pasta and veg, gets a meal on the table in 10 minutes or less.
1 Jar Marinara Sauce (look for one with no added sugar, and less than 20% daily value for sodium per serving, on the nutrition facts label)*
8 oz 100% Whole Grain Pasta, any shape
16 oz. Frozen Vegetables (I used a bag of grilled frozen vegetables for this recipe, with eggplant, zucchini, red and yellow bell peppers, and onion)
Empty the contents of the marinara sauce into a sauce pan large enough to a hold, and heat as directed on the label.
Cook pasta according to the cooking instructions on the package.
After 4 minutes of the pasta cooking in boiling water, add the frozen grilled vegetables to the marinara sauce. Since they are already cooked, you just have to reheat until heated through. Alternatively, you could add the vegetables to the sauce in the first step (if doing so- the vegetables will be a little bit more soft, however, they will also help give the marinara sauce a little bit more depth of flavor).
After the pasta has been drained, combine the sauce and vegetable mixture with pasta, and stir until pasta is will coated and vegetables are distributed throughout.
Place on the table and serve with a little grated cheese if you like.
*Feel free to use your own favorite marinara sauce recipe, in replacement of the jarred sauce for this recipe.
Serving Option: To boost the protein in this meal, feel free to add a can of drained tuna packed in water, cooked chicken/shrimp, drained and rinsed beans, or tofu to the marinara sauce at the same time as the vegetables. Since they are already cooked, you just need to heat them through. If there are specific reheating instructions on the package, be sure to follow as directed.