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Categories:
extra-virgin olive oil garlic scallions mushrooms fresh rosemary red pepper salt ground black pepper vegetable stock zucchini tomatoes corn Pasta legume
Viewed: 62 - Published at: 9 years agoIngredients
- 2 tsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup thinly sliced scallions
- 1 cup sliced mushrooms
- 2 tsp. minced fresh rosemary or 1 tsp. dried and crushed
- 1/4 tsp. crushed red pepper
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 4 cups vegetable stock
- 2 1/2 cups frozen chopped spinach or other greens
- 1 1/2 cups diced zucchini or other vegetable such as carrots, potatoes, etc.
- 12 cherry tomatoes, quartered (1 cup) or 1 medium tomato, diced
- 1/2 cup fresh or frozen corn kernels
- 1 1/2 cups cooked small pasta (shells, bows, etc.)
- 1 1/2 cups cooked lentils or other legume
Method
- Heat olive oil in large saucepan over medium heat.
- Saute garlic and scallions 2 minutes, or until tender.
- Add mushrooms, and cook 3 minutes more, or until mushrooms begin to brown.
- Stir in rosemary, crushed red pepper, salt and pepper; cook until fragrant, about 1 minute.
- Add stock and spinach, zucchini and tomatoes.
- Cover, reduce heat to medium-low and cook 10 minutes, or until vegetables are tender.
- Add corn, pasta and lentils; cook until heated; serve hot.
