Vegetarian Pasta: Clean out the Freezer

I cleaned out the freezer this weekend, and I created the most awesome Vegetarian Pasta dish. My kids loved it, and they asked me if we were having company coming over. This is so easy and quick, under 30 minutes to prepare. Feel free to use any frozen vegetables in this recipe or add leftover cooked chicken or shrimp if you wish. People tend to forget that frozen foods and vegetables are picked at their peak and then flash frozen so they are just as nutritionally healthy and sometimes even more economical. Read more about the use of frozen food tips on Easy Home Meals and NFRA.

Also, check out my television appearance last week in New York on Fox & Friends First and  Fox & Friends on “What to Toss and what to keep”. It was such a blast! Video is here.

Vegetarian Pasta

Cook Time:

15 minutes

Prep Times:

10 minutes

Yield:

4 servings

Ingredients:

21/2 cups frozen spinach, thawed, and squeezed well
1 cup frozen sliced mushrooms, thawed
1 cup frozen okra, thawed
1/2 cup frozen chopped onion, thawed
2 tablespoons olive oil
2 cloves garlic, minced
4 cups marinara sauce
12 ounces penne noodles, cooked and drained
Fresh basil, shredded Parmesan, crushed red pepper flakes

Preparation:

1. Cook spinach, mushrooms, okra and onion according to package directions in the microwave. Drain if needed.

2. In a large sauté pan over medium heat, cook spinach, mushrooms, okra and onions in hot oil 5 minutes until tender. Add garlic; cook 1 minute more. Add marinara sauce and reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.

2. Serve sauce over penne pasta and top with fresh basil, Parmesan, red pepper flakes, if desired. Serve immediately.

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