Healthy Meatless Recipe

So tonight I made a vegetarian option for dinner and everyone doubted it would actually be good but everyone went back for seconds and there are absolutely no left overs and that rarely happens in my house. If you're familiar with the blog then you know that I love sharing good recipes with you all that are healthier options and this one will not disappoint you.

It's a Italian recipe that I wanted to try out since stumbling upon a jewel of a restaurant in the city. The food was amazing so I decided to try and make my own variation of one of their main course options from their menu. I didn't actually taste their version but I trusted it was a good choice since they included it as an option. Oh and before I forget to give you guys the name of the great Italian restaurant, it's Trattoria Pesce Pasta on Bleecker Street in NYC.

Okay...  So I switched up the recipe a little because I love a good sauce and some spinach so this is my version of Penne Ortolano.  I've never tried another version but this right HERE was a recipe of pure delight and a definite keeper. In my opinion my rendition is restaurant worthy and definitely a surprise for any dinner guest and the bonus is its low cost to make. Remember to thank me when you try it. Ohhhh and the sauce makes the dish so use a good one. I actually mixed Ragu with a Whole Foods custom made vodka sauce and a teaspoon of sugar. The vodka sauce made it great!

Penne Ortolano
Extra virgin Olive oil
2 teaspoons of Garlic (minced or crushed)
Flat parsley
Fresh basil
1 yellow squash (zucchini)
1 yellow sweet pepper
1 orange sweet pepper
1 small sweet onion (optional- i didn't use an onion)
3 small Roma tomatoes
Fresh spinach
Barilla veggie penne pasta (or any low carb penne pasta you choose)
Finely grated Parmigiano Reggiano
1 can of Tomato sauce best if mixed with vodka sauce (good quality)

Cut up all of your veggies and simmer in a pan with your olive oil. Use just enough olive oil to coat the bottom of the pan. Add some Italian seasoning, salt and pepper. Takes about 20 minutes for all veggies to cook so start your water for your pasta soon.
In another pot boil your water (rolling boil) then add salt and your penne pasta.
In a separate pot heat up your sauce and don't forget to add a pinch of sugar for the acidic tomatoes in the sauce. Simmer for 15 minutes and the combine your pasta, veggies and sauce as your serve your plates adding the Parmigiano 

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