This quick and easy pasta recipe provides many opportunities for children of all ages to get involved in the kitchen (from chopping veggies to measuring and mixing ingredients). The tomato sauce in the recipe can easily be switched with an Asian sauce (think tamari sauce, fish sauce or teriyaki sauce) or an Indian curry sauce for very different flavor experiences.
- 2 tablespoons (30 mL) oil, divided (use the oil of your choice)
- 3-4 cloves garlic, minced
- 1 onion, finely diced
- 2 cups (300 g) sausage, diced (choice of meat or vegetarian or equivalent amount of legumes)
- 1-2 cups (150 g – 300 g) asparagus, diced
- 1-2 cups (150 g – 300 g) broccoli, diced
- 1-2 cups (150 g – 300 g) bell peppers, diced
- 1-2 cups (150 g – 300 g) mushrooms, diced
- 2-3 cups (300 g – 450 g) spinach, chopped
- 2-4 cups (475 mL – 950 mL) tomato sauce (favorite store-bought brand or homemade)
- 1 tablespoons (15 mL) rosemary, chopped
- 8 ounces (140 g) pasta of choice
Cook pasta of choice according to package directions.
Wash and cut vegetables (mushroom, bell peppers, broccoli, asparagus) and leafy greens (spinach) to the size you desire.
Sauté garlic and onion on medium heat in a large pan in 1 tablespoon (15 mL) oil until fragrant. Sauté protein (sausage) until browned/cooked. If using chickpeas or white beans just sauté until warmed through. Set aside.
Add another tablespoon of oil to the pan and sauté a total of 2-3 cups (300 g – 450 g) vegetables (mushrooms, bell peppers, broccoli, asparagus) on medium heat, starting with hardest vegetables and moving onto softest. For Asian pasta dishes, cook a little less to leave some crunch to your veggies, and sauté more for Italian style pasta.
Add protein (sausage or legumes) back in and mix together and warm.
Add tomato sauce and toss all ingredients to coat.
Add leafy greens (spinach) and toss until wilted.
Transfer sauce into pot or bowl of pasta and toss entire mixture together.
Plate your dish and top with a sprinkle of rosemary. Serves 6 people.