I checked out Oprah’s new cookbook, and this is the first recipe I tried. It was good! It was even better the second day! Don’t leave off the pine nuts, it’s so much better with them!
(Food, Health and Happiness, Oprah Winfrey)
time needed: 50 min.
2 tbsp sea salt, plus more to taste
3 medium carrots, finely chopped
1 medium zucchini, cut into 1/2″ cubes
1 cup tiny broccoli florets
8 ounces pasta
1 tbsp extra virgin olive oil
1 medium shallot, minced
3 cloves garlic, minced
6 cremini mushrooms, stems removed and very thinly sliced
1 (14-ounce) can diced tomatoes with juices
1 tsp red pepper flakes
1 small yellow bell pepper, cored, seeded, and finley diced
2 tbsp grated Parmesan cheese
freshly ground black pepper
Fill a large bowl with ice and water to make an ice-water bath. Bring a large pot of water to a boil and add the salt. Add the carrots, zucchni, and broccoli and cook for about 3 minutes, until crisp tender. Scoop the vegetables out (don’t drain the water) using a slotted spoon and transfer to the ice-water bath to cool completely, then drain.
Return the water to a boil, add the pasta, and cook until al dente according to the package directions. Drain.
While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the shallot and garlic and cook for 2 minutes, or until softened and aromatic. Add the mushrooms and cook for about 5 minutes, until softened, adding a tiny bit of water if they start to stick. Add the tomatoes and juices and red papper flakes and cook for 10 minutes. Add the blanched carrots, zucchini, and broccoli and the past and stir to fully coat them in the tomatoes; cook just until everything is heated through. Remove from the heat, stir in the bell pepper and Parmesan, and season with salt and pepper. Divide among bowls and top with the basil and pine nuts.