Garden Pasta

If your garden has an abundance of end of the season tomatoes, try this quick late-summer lunch for two. This recipe is vegetarian friendly and loaded with healthy whole foods.

(Photo by Hotblack,

End of Summer Garden Pasta

2 Tbs. olive oil
6 sliced shallots (or 1 cup chopped onion)
2 Tbs. minced garlic
1 cup chopped green, yellow or red sweet peppers (whatever grows in your garden!)
3 cups of chopped fresh tomatoes, including the skins
3 cups cooked whole wheat pasta or whole grain rice

Measure olive oil into a non-stick skillet and warm to a medium setting. Saute sliced shallots, minced garlic and chopped peppers until the shallots are opaque. Add the chopped tomatoes and allow the mixture to simmer and reduce for approximately 10 minutes.

For a more hearty sauce, add 1 cup of sausage-flavored soy crumbles (I like the Morningstar Farms brand) to the simmering tomato mixture.
Barilla Whole Grain Spaghetti, 13.25 Ounce Boxes (Pack of 10)Spoon the sauce over a bed of whole grain spaghetti or whole grain rice.
Serve the pasta with a fresh tossed salad.

Until next time,
Choose Healthy!

Whole Foods Living


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