Autumn Themed Vegetarian Pasta

    So this if the first meal I've ever cook for Stefan and probably the first thing I cooked since February. It came out pretty decent especially considering I wasn't allowed to use any meat. There is also a poorly taken picture from Stefan's phone - Doesn't do the colors justice.


Autumn Themed Vegetarian Pasta 


1 Box (1lb) Organic Whole Wheat Penne Rigate, or any pasta of your liking
1 Zucchini, cut in uniform bite size pieces
1 Yellow Zucchini (Zucchini Squash), cut in uniform bite size pieces
1 Head of Fresh Spinach (wash and cut stems away)
3 Shallots, minced
Green Olives, minced
1/5 Clove of Elephant Garlic, minced
Sun Dried Tomatoes, sliced in half
Kosher Salt, Fresh Pepper, Herbs De Provence, Red Pepper Flakes, EVOO




Boil water for Pasta while prepping vegetables (Once water is boiling, add pasta and cook as per instructions). Keep Zucchini and Yellow Zucchini in bowl. Keep Shallots, Green Olives, and Garlic in another. Season all vegetables with kosher salt, fresh ground pepper, and herbs de provence. In a sauce pan on medium heat, heat up olive oil and 'lightly toast' red pepper flakes. Add Zucchini and let cook for two(2) minutes, frequently stirring. Add Spinach in handfuls until cooked down than add garlic, green olives, & shallots. Stir. Mix in sun dried tomatoes and let sit for 30 seconds. Take off heat & mix in with pasta. Add freshly grated parmesan cheese and stir in. Serve.


Side Option: Garlic Bread 
Fresh Italian Bread
Butter
EVOO
Clove of Elephant Garlic, minced
Kosher Salt, Italian Season,  Grated Parmesan cheese


Cut Italian Bread in half, long ways. Spread a small amount of butter on the bread. Smear EVOO along top of bread. Add minced garlic, sprinkle kosher salt, grated parmesan cheese & italian seasoning.  Toast in oven.


We have a toasting option on our oven - So I just used that. Use your discretion in toasting the bread and check frequently it's easy to burn.


Wine Suggestion: Dry Pinot Grigio