Once upon a time I created a chicken pasta that swiftly became my husband's favorite. He requested it last night, but I have an aversion to chicken lately and with our current 90% vegan lifestyle, the chick doesn't fly. And so, an adaptation.
Balsamic Garden Pasta
approx. 14 oz whole grain spaghetti or other whole grain pasta
1/2- 1 cup plus 2 tbsp olive oil
approx 2 cups grated carrots
1 large clove fresh minced garlic
approx 3/4 cup finely diced red pepper
1 cup chopped fresh mushrooms (about 8 baby bellas)
approx 1 cup fresh or frozen corn kernels
approx 2-3 cups fresh spinach, chopped
3 roma tomatoes, seeded and diced
about 1/2- 1 cup balsamic vinegar
Cook pasta according to package directions. Toss with a little olive oil and set aside.
Heat 2 tbsp olive oil in a large skillet or pot.
Saute garlic, carrots, peppers, mushrooms and corn, on medium heat for a few minutes, adding more oil as needed.
Add cooked noodles to skillet along with balsamic, more oil, spices, tomato and spinach.
Toss everything together over medium low heat until spinach is wilted.
Serve warm on it's own or with garlic bread.
My husband liked this just as well as the original chicken pasta.