World Pasta Day - Pasta topped with Tomato Sauce and a medley of vegetables, Olives and Shaved Parmesan Cheese

Ever wondered what to do with lots of cherry tomatoes?  Make pasta sauce...

This is a meal that is light, yet satisfies the taste buds.  The pasta used surprisingly is delicious, even without the sauce.

When first going gluten-free, I ate so much starchy rice pasta that I removed all from the pantry.  Now I add it back in small amounts because I honestly do love all kinds of pasta!

The complete meal is listed as each part is prepared

Pasta topped with Tomato Sauce and a medley of vegetables, Olives and Shaved Parmesan Cheese

Ingredients

Cherry Tomato Pasta Sauce

16 oz cherry tomatoes

1 cup chopped green peppers

1 cup chopped sweet peppers

1/2 cup sliced baby bellas, cooked

3 garlic cloves, chopped

2 Tbsp olive oil

1/4 cup water

1 Tbsp dried herb mix (mixture of thyme, marjoram, basil, chives or tarragon)

2 tsp sugar

1/4 tsp salt

1/4 tsp dried basil or 2 tbsp crushed fresh basil (frozen basil)

Pasta

6 ounces Tinkyada Fettuccini Style PAD THAI, cooked according to package, drained and tossed with oil

1 tsp olive oil (for pasta)

Vegetable Medley

1/2 small eggplant, unpeeled, cubed, cooked in olive oil

1/2 cup chopped green pepper, diced

½ cup chopped sweet peppers, diced

1 cup baby bellas, diced

6 oz artichoke hearts, drained, chopped

Additional Toppings

3 ounces Black olives

4 tbsp shaved Parmesan Cheese

Procedures

Sauce

1. Place tomatoes in skillet with olive oil, garlic, peppers and sauté until skins begin to slip off tomatoes. Stir and cover for about 2 minutes.

 

2. Add cooked mushrooms, water and stir.  Turn heat to medium, cook for about 2 minutes.  Turn heat off and allow cooling.

 

3. Pour mixture into a food processor and pulse until smooth.

Makes about 3 cups thick sauce

Pasta

Cook pasta according to package.  Drain and toss 1 teaspoon olive oil into it.

Vegetable Medley

Place 1 tbsp olive oil in iron skillet, turn heat to high, then add eggplant, peppers and bellas. Sauté until all are tender. 

 

Reduce heat to low, add artichoke hearts with basil and allow to simmer to heat the artichoke

 

Serve it up!

Place pasta on plate, place a serving of sauce in center of pasta, Top with the vegetable medley, sprinkle about a tablespoon of shaved Parmesan cheese and place a few slices of black olives on top.

 

And of course there is still room for dessert!

Servings: 4

Nutrition Facts  for 4  (minus the dessert)

Nutrition (per serving): 454 calories, 14.7g total fat, 5.4g monounsaturated fat, 1.1g polyunsaturated fat, 2.6g saturated fat, 4.4mg cholesterol, 67.9g carbohydrates, 11.8g fiber, 56.1g net carbohydrates, 11.8g sugar, 1.4g fructose, <1g galactose, 1.3g glucose, <1g sucrose, <1g maltose, 573.8mg sodium, 2390.3mg potassium, 16.4g protein, 137.2mg calcium, 2098.6IU vitamin a, <1mg vitamin b6, 18.3mcg vitamin b12, 133.6mg vitamin c, 0IU vitamin d, 1.9mg vitamin e, 11.7mcg vitamin k, 3.7mg iron, <1g lysine, 38.8mcg selenium, <1mg thiamin, 2.5mg zinc.