Simple & Light Veggie Pasta

This is one of those meals where you just kinda wing it, and throw together what you have. AKA… eating on a tight budget.

I used vegetables that were already in our fridge, but tried to keep in mind what my readers’ may have in their fridge as well.

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A large clove of garlic, a medium yellow onion, large tomato, several stalks of green onion, a handful of fresh basil leaves (any herb would be yummy) and a portobello mushroom. I kept my mushroom slices on the large side for a meatier texture in the pasta.

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Saute with the diced onion and minced garlic. I added about 1 and a half teaspoon of sea salt with a few drizzles of olive oil.

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After that has cooked down quite a bit, add in 1/2 cup of white wine. We just use the cheap cooking wine.

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Turn the heat up, and add in finely diced green onion.

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Let that simmer for about 5 more minutes. Sprinkle in a little pepper. Image

While that is finishing up, go ahead and cook a pound or so of pasta. We use brown rice pasta. Now turn off the heat on the veggies and add in the chopped tomato and fresh basil.

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Now drain your pasta and stir in the veggie saute with all its juices. Mix well. I added in another drizzle of oil to keep it all moist.

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Super light, yet filling meal. Very quick and cheap… and healthy!

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