Broke Joke Pasta Primavera

First, A Few Words on Pantry Stock:

Often, when I cook, I go with what's already in my cupboards and then pick up the fresh greens. The kinds of things I typically always have on hand are:

Brown rice and/or Quinoa Pasta

Brown Rice

Quinoa

*I utilize these instead of wheat or egg pasta because they are whole grain and have non-animal protein, plus lots of nutrients

**They don't have to be expensive options, and you end up eating less of all of it because it's filling in every way food should be

**Try bulk aisles at your local groceries, or if you are lucky to live near a Trader Joe's--you already win.

I also keep:

Canned or frozen beans (my favorite are red kidney, garbanzo, and lentils)

Frozen Veggies--I always have frozen peppers, peas, asparagus, and anything else that triggers my fancy while doing my "big shop"

Bone Broth and high quality vegetable broth or miso paste (watch for the sodium in veggie broth)

Olive Oil

Sriracha

Goddess Dressing

Garlic

Himalayan Pink Salt

I eat very little meat these days, but sometimes when you utilize charity food banks, they have canned tuna and the like, and when tough times are a'knocking, I utilize whatever I can get and just make sure to pick up fresh and green veggies to add to whatever it is.

Fresh foods I tend to buy when I need them are:

Cabbage

Romaine

Kale

(Note: I alternate my greens so I don't sick of 'em)

Jalapenos

Mushrooms

Onion

Ginger

Broke Joke Pasta Primavera

2 Cups Brown Rice & Quinoa Rotini

1 Serving Frozen Zucchini Fries (they also had the olive oil so I didn't have to use any!)

1 Cup Frozen Melange et Trois Peppers

1 Cups Chicken Bone Broth

Your Choice Amount Garlic (I use a lot...)

Your Choice Amount Ginger (I use a fair amount)

1 Half Head Green Cabbage

1 Half Large Onion

10 Stalks Frozen Asparagus

Instructions:

Boil Water with 2 tablespoons salt and cook pasta as per instructions (brown rice and quinoa pasta does not need to cook as long as other kinds)

In separate pan, sautee zucchini fries and frozen peppers

Chop onion and add to sautee

Add garlic

Sautee on low until frozen mixes aren't frozen

Add broth

Add chopped cabbage

Simmer on low-medium until cabbage reduces a bit

Strain pasta, and add it and about a half cup of the pasta water to the sauteed veggie mix

Stir and cover on low to let flavors sink in

Add ginger

Add frozen asparagus stalks

Continue to heat on low until the mixture binds and the asparagus is fully cooked

Add your choice of extra spice--I didn't have a jalapeno on hand for this, so I added a couple tablespoons of sriracha

Serve & Enjoy!!

#Recipes