Today's recipe is a quick and easy vegan pasta recipe. The assertive flavors of broccoli rabe and Italian seasoning are paired with sturdy green peas in this satisfying pasta dish.
1/2 lb low-carb pasta (rotini or penne)
2 cups broccoli florets
1 cup green pepper cut lengthwise
1 cup frozen green peas
1 tablespoon Italian seasioning
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Large pinch of kosher salt, or more to taste
Small pinch of fresh ground black pepper, to taste
2 tablespoon kraft raspberry vinaigrette or dressing of your choice
1. Cook the pasta according to the package directions; drain, rinse under cool water, drain again, and place in a large mixing bowl.Dont forget to add salt while cooking pasta
2. Heat the saute pan with olive oil. Add minced garlic, brocolli florets, peppers, green peas. Saute for 2 mins not more than that. While Sauting add Italian seasoning and pinch of salt and pepper
3. Mix in veggies to the pasta bowl and toss to coat everything with the dressing, and serve cold.