Gluten-Free Pasta With Veggies

Here’s an easy weeknight recipe. Leave out the cheese to make this vegan, or add 1/4 cup shredded cooked boneless skinless chicken breast or browned ground turkey to make this meaty. Note: I ran out of some of my rotini so I had to mix in angel hair. Sorry…

Time: about 15 minutes Serves 2

2 cups Rice pasta, or 3 if people are big eaters.
Small jar Marinara sauce or stewed plum tomatoes (about 6 oz.).

1/4 cup black Olives, pitted and drained
1/4 cup Sliced Crimini or white button Mushrooms
1/4 cup Roasted Red Peppers

1/4 cup diced white or yellow onion

1/2 cup Fresh Arugula

1 clove garlic minced
2 tbsp Grated Parmigiano Reggiano
2 tbsp olive oil
Pinch each brown sugar, cracked black pepper

Boil water. Drop pasta in and cook for 10 minutes/ until tender. (I find that heating the pasta in the water prior to a rolling boil, or cooking longer than 10 minutes makes rice pasta mushy and gross.)

Meanwhile, brown minced garlic, black pepper, and diced onions in olive oil.
Add in roasted red peppers, black olives, and mushrooms. Saute about 2-3 minutes.

Dump in one jar of  marinara sauce or stewed plum tomatoes. Add brown sugar.
Let simmer 5-7 minutes.

Drain pasta and rinse with hot water for 30 seconds.
Top drained pasta with sauce. Top sauce with arugula and grated cheese.

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