Today I was listening to Puccini for an upcoming competition: listen to what I will be singing this Saturday.
Since I was inspired by Puccini, I knew today would be a pasta day, but other than that, I did not have a recipe for dinner. All I knew was that I was going to cook something quick since we were going to Holland, MI for voice lessons and my hubby’s meetings.
This is what I normally do on certain days. I am usually inspired by what I have in the refrigerator or pantry. I came out with this lovely light, vegetarian dish that made my hubby savor each bite. I hope you are able to enjoy it on some weekday night too!
Mushroom Rigatoni
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serves 4
1/2 pound Barilla rigatoni
10 baby portabella mushrooms, diced
1/2 red bell pepper, julienned
2 1/2 cups broccoli florets
3 garlic cloves, minced
1/2 cup marinated artichoke hearts
1/3 cup sliced green olives
1/2 cup Cotija cheese (fresh cheese)
2 Tbsp olive oil
1 cup vegetable broth
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
2 tsp Herb de Provence (Rosemary, Thyme, Marjoram, Basil, Oregano and Lavender)
Heat olive oil in pan over medium heat. Add the mushrooms, garlic, and broth and sauté for 3-5 minutes.
Next, add the broccoli florets and the red bell pepper and continue stir frying. The broccoli florets should not be overcooked so that they continue to keep their essential vitamins. Add spices and pickled items and cook for 5 more minutes.
Meanwhile, boil water for the pasta and add salt and olive oil to the water. Add the pasta once the water starts boiling and cook for 10-11 minutes, as instructed.
Pasta should be cooked by this time. Add the pasta and cheese to the veggie mixture. Serve hot.
