Quick Veggie Pasta
1 Red Bell Pepper
1 Green Bell Pepper
1/2 yellow onion
10 or so green beans
20 or so small tomatoes (I used mini heirlooms)
4 cremini mushrooms
1 baby eggplant
1 tsp. of garlic, minced
1 T fresh basil, chopped
salt and pepper to taste
1/4 C good white wine
1/2 a jar of your favorite marinara sauce
1/4 - 1/2 C grated parmesan cheese
Chop all of the vegetables to roughly the same size. Heat a heavy saucepan or dutch oven over medium heat. Swirl a tablespoon of olive oil in the pot and dump all of the chopped veggies in, stirring occasionally. After about 10-15 minutes, the veggies will become tender and lightly browned. Add the basil, garlic and salt and pepper and pour in the wine to deglaze the pot. Stir and add the marinara sauce, turning down the heat to low at the same time. Simmer the sauce for another 15 minutes or until slightly reduced and thick.
Meanwhile, boil your favorite pasta. I used whole wheat spaghetti. Just when the pasta becomes al dente, drain it and pour it into the Vegetable sauce. Stir to coat the pasta, add the parmesan cheese, stir again and serve!
Remember, this is just a guideline, you can add whatever veggies you like, and whatever sauce you like. Just make sure to use a really good wine, that you would actually drink. A sip or two while cooking always helps.