Tonight, I decided to use a bunch of veggies that I had in the fridge before they start to not be fresh anymore. I also wanted to go meatless for Meatless Monday. I challenged myself to make it colorful so the meal would not seem bland. I have determined I clearly have a thing for fennel in the fall/winter because once again I’m using it here. The pasta came out visually pleasing and tasting quite healthy but not bland. This recipe made enough for leftovers for both our lunches tomorrow. Here’s my pasta:

©EverydayCookingAdventures 2012-sauteeing veggies

©EverydayCookingAdventures 2012

Rainbow Vegetable Pasta

By: Everyday Cooking Adventures, 2012
Serves 2

INGREDIENTS

• Pasta (I used dry Ronzoni Garden Delight)
• 1 small fennel bulb, tops removed
• 3 small ripe tomatoes
• 1/2 onion (save other half, unchopped, in a Ziplock bag or container)
• 1 small head of broccoli
• Parmesan cheese to sprinkle
• 1/2 cup tomato sauce (I used Classico Florentine Spinach & Cheese)
• 1/4 cup ricotta cheese
• salt & pepper
• 1 TBSP olive oil

DIRECTIONS

1. Chop fennel, tomatoes, onion, and broccoli.

2. In a large saute pan, heat a TBSP of olive oil over medium heat and add the fennel and onion. Cook for 5 minutes.

3. Heat water in a large saucepan. Add 1 TBSP salt to water once boiling. Add pasta and cook to package directions.

4. Meanwhile, add broccoli and tomatoes to the saute pan. Salt & pepper to taste and cook for 5 more minutes.

5. Add the tomato sauce and ricotta to saute pan, reduce heat to medium-low and cook, stirring to blend the sauce for another 2 minutes.

6. Drain pasta and return to saucepan and mix in the veggie sauce to coat. Sprinkle with Parmesan cheese. Salt & pepper to taste only if needed.