I have always been a fan of the spice.
In fact, I love it so much, that the hubby almost passed out the first time I made him a stir fry. Over the past few years of living with me, of course, he has developed a much stronger tolerance for spice. We have even come to judge the level of spiciness in a dish based on how much his eyebrows sweat (kinda gross, I know…but also very accurate).
This dish was definitely a big hit with both of us! It’s also a snap to throw together, and you could easily substitute the veggies with others that you have on hand.
After all, you should never be afraid to experiment in the kitchen — that’s half the fun! 🙂
Spicy Tomato and Broccoli Pasta
(Serves 5 to 6)
Ingredients:
- 16 oz. whole grain penne pasta
- 2 T virgin coconut oil
- 4 cloves fresh garlic, peeled and diced
- 1 red onion, peeled and coarsely chopped
- 2 crowns worth of broccoli florets
- 6 to 7 Roma (aka plum) tomatoes, chopped
- 8 oz. mushrooms, sliced
- Sea salt, according to taste
- 2 tsp. (or more!) crushed red pepper
- 4 tsp. dried Italian seasoning
- Freshly grated Romano and/or Parmesan cheese, for sprinkling
Boil the pasta in a large pot of yogurt whey and/or water. (The yogurt whey adds an extra dose of creaminess to the noodles; I usually use a mixture of half whey and half water.)
While the pasta boils, heat the coconut oil in a large wok or skillet over medium-high heat. Add the garlic and onion to the pan, and sauté until the garlic is golden.
Stir in the remaining ingredients, and sauté until the veggies are tender.
Remove from the heat, and stir in the cooked pasta.
Sprinkle each serving with a bit of freshly grated cheese.
Nom away!! 🙂
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We unanimously loved this! Even my almost-2 yr old was saying “more?” 🙂 Thanks so much, another hit!
Good feedback seriously makes my day! AND it’s even better to know your adorable little one loved it, too!!!! 🙂