Rainbow Pasta

January 12, 2022

Rainbow Pasta

Author: Allie, Hamama Happiness Manager 

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Makes: 4-6 servings

You eat with your eyes first! ;) Get out of your weeknight pasta rut with this vibrant and flavorful pasta recipe that is packed with healthy veggies and greens. Swap ingredients for whatever veggies you enjoy the most and add a protein if desired, such as cooked and crumbled italian sausage or chicken sausage!

Ingredients:

  • 12 oz gluten-free penne pasta or any shape you like (I like a gluten free pasta made of quinoa and brown rice)
  • 2-3 tbsp Hamama Olive Oil
  • Hamama Garlic Greens, divided, to taste (can sub with garlic cloves)
  • 1-2 bell peppers, mixed colors
  • ¼ cup red onion, sliced or chopped
  • ¾ cup marinated artichoke hearts, chopped
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup english peas
  • 1.5 cups arugula or spinach
  • Prepared pesto
  • Hamama Balsamic Vinegar, to taste  
  • Fresh basil, to taste
  • Rainbow Radish Microgreens (or whatever flavor you like!)
  • Nutritional Yeast or Parmesan cheese, to taste
  • Salt & pepper, to taste

Instructions:

  1. Chop/Slice/Dice the veggies you are using. Bring a large skillet to medium heat and add your olive oil.
  2. Bring a large pot of water to a boil.
  3. Add your veggies to your skillet in order of longest cooking time to shortest (i.e. if you are using peas, artichokes and tomatoes, those should be added to the skillet just before the rest of the veggies are finished cooking). I like to start with garlic greens or garlic, onion and peppers. When slightly sauteed, add in the softer veggies.
  4. Season your veggies with salt, pepper, italian seasoning and red pepper flakes if desired.
  5. When your water is boiling, add the pasta, a generous pinch of salt, and stir to separate the pasta. Cook according to package directions until just cooked through, being careful not to overcook, stirring occasionally. Drain and add to the veggie mixture.
  6. Stir in your pesto, adding more olive oil to thin it out if preferred.
  7. Fold in your greens if using, such as fresh spinach, arugula, and/or basil.
  8. Serve and garnish with chopped garlic greens, microgreens, balsamic vinegar, and nutritional yeast or parmesan cheese.
  9. Enjoy!!!

Make this recipe today!

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