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| DESCRIPTION | SERVINGS: | serving |
INGREDIENTS
- 1 cup mushrooms chopped
- 1 cup eggplant chopped
- 1 cup Cherry Tomatoes
- 2 cups spinach
- 1/2 onion chopped
- 1 cup Vegetable Broth
- 2 tablespoons fresh herbs (thyme, oregano, basil...Your choice!)
- 2 tablespoons marinara sauce
- 2 ounces Bean-Based Noodle
- 1 cloves Garlic
INSTRUCTIONS
- In a heated pan, start water saute for vegetables, garlic, and herbs in 1/4 cup vegetable broth
- Cook pasta according to package directions
- After vegetable mixture has absorbed vegetable broth, add remaining broth and marinara sauce and turn heat to low.
- Simmer until no longer runny.
- Strain pasta and serve with vegetable mixture.
- Salt is not part of the Eat to Live Six Week Plan, but if you desire salt, a small amount may be sprinkled over this dish.
RECIPE NOTES
Here's a low sodium, version of our Nutritarian Pasta Marinara. This one only includes 2 tablespoons of marinara sauce. This yummy Italian-style dish may be served with your favorite pasta selection. Bean-based pastas are generally your best choice, but a soba/buckwheat noodle may also be used.
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