This dish was inspired by my want for sauteed vegetables and my mom's want for pasta...yay for collective efforts!
Since it was first made, I have also been able to make the dish in college, as it uses a single pan, and really any combination of preferred vegetables.
The Recipe: Sauteed Vegetables in Penne Rigatoni
- 3 carrots, sliced
- 1 cup green beans
- 1 cup mushrooms, sliced
- 1/2 box Penne Rigatoni pasta
- 1/4 tbsp butter
- Salt
- Pepper
- Water
The Process:
- Boil 1-2 inches of water in a covered, stove-top pot.
- Once the water is boiling, cook pasta for 7-9 minutes on medium to low heat, depending on your stove.
- Heat a stove-top pan on high.
- Once the pan is heated, allow the butter to melt on the pan, turning the pan to help the butter spread.
- Turn the heat to medium.
- Add carrots, salt, and pepper.
- Allow to cook for 30 seconds to 1 minute.
- Add green beans, and mix the pan with a spatula by folding it over itself multiple times.
- Allow to cook for 30 seconds to 1 minute.
- Add mushrooms, and mix the pan with a spatula by folding it over itself multiple times.
- Allow to cook for 5-7 minutes, checking and turning the mix periodically.
- Once the pasta is finished cooking, strain it and allow it to cool slightly.
- Once the vegetables are finished cooking, remove the top of the pan, and turn off the heat.
- Once the pasta is cooled, serve it into bowls (should be 2-4 servings).
- Once the pasta is in bowls, top it with vegetables as desired.
- If desired, sprinkle cheese on top of the vegetables (at most 1 tsp).
- Enjoy!
The Calories:
Pasta: 800 calories
Carrots: 50 calories
Green Beans: 77 calories
Mushrooms: 68 calories
Butter: 25 calories
Salt/Pepper: insignificant calories
Water: 0 calories
________________________________
TOTAL: 1020 calories
This sounds like a lot, but if split between two people, that's only 510 calories each for two portions. If split between three people, 340 calories. If split between four people, 255 calories.
What went right:
The pasta was a nice al dente, the vegetables cooked well, and the combination of ingredients worked in happy harmony.
What went wrong:
Personally, I think the dish is carb-heavy. It would be nice to balance the carbs by altering the vegetable ratio, but in this case it might need some meat to ensure it is still just as filling.
What I would do next time:
It would be good to try the dish with other seasonal vegetables, like a squash and pasta medley, or try varying the pasta:vegetable ratio and adding meats like sausage or chicken.
Would I make this in college:
Oddly enough, I already have! I didn't make the dish as it is, but I held a pasta party and made pasta with marinara sauce for my dorm building, and sauteed vegetables for those who were Gluten Free. It's a very simple, quick dish to make, and leftovers are easy to keep and reheat.
Overall, a quick, easy, healthy meal. No complaints :)
