I have a confession to make, ladies: I think I'm becoming a recipe nerd.
Seriously! I hit the library yesterday and was on the prowl for as many back issues of Good Housekeeping and Ladies Home Journal as they'd let me have, just so I could start gathering recipes for home and to share with y'all!
I spotted one today in the June '07 issue of Good Housekeeping that sounded interesting, but I had to adapt it by adding even more veggies. Hence the "SUPER" veggie lasagna toss. My additions are in italics; let me know what you'd add or substitute to pack in even more goodies.
What You Need:
- 8 oz lasagna noodles
- 1 T EVOO (extra virgin olive oil)
- 2 cloves garlic, crushed with press
- 1 - 12 oz bag broccoli florets
- 1 - 12 oz bag cauliflower florets
- 1 C low-sodium chicken broth (Trader Joe's offers a great organic version)
- 1 - 15 oz can cannellini (white kidney beans), drained and rinsed
- 3 large tomatoes, coarsely chopped
- 2 medium bell peppers, of different colors (I'd go yellow and orange just for variety on the plate and in nutrients), seeded and chopped
- 1 medium carrot, washed and grated
- 1/3 C freshly grated Romano cheese, plus additional for serving if desired
What To Do:
- Cook noodles in 5 - 6 quarts of boiling, salted water until just tender (about 2 minutes past time on package).
- While pasta cooks, heat EVOO over medium heat in large skillet.
- Add garlic, broccoli, and cauliflower and cook 1 minute, stirring frequently.
- Add broth; cover and cook 8 minutes.
- Stir in beans; cover and cook 2 - 3 minutes or until broccoli and cauliflower are very tender.
- Stir in tomatoes, peppers, and grated carrot; remove from heat.
- Drain lasagna noodles and add to skillet mixture. Sprinkle with Romano.
- Toss to coat noodles. Serve topped with additional Romano if desired.
This is a great way to use goodies from your own garden. Use organic produce and whole-grain pasta and you've super-sized your health benefits.
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