Posted in East Coast, Main Dish, Meatless, Pasta, Recipes, Vegan

Sautéed Veggies and Shells

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So today was a wash.  I wanted to go to D.C. and see the cherry blossoms.  However, we walked out the door to a rain storm.  No Cherry Blossoms for me today.  This made me a little sad.  I wanted to have a fun Easter since we are far from home and our wonderful friends, who celebrate in style every year.
Maybe later in the week I’ll be able to make it to see the cherry blossoms.
To cheer me up Alex helped me make a dish with fennel.  I’d spotted some beautiful bulbs at our new grocery store, Roots, yesterday.  Here is what we made.
 Sautéed veggies and shells 

Ingredients:

  • Whole wheat shell pasta
  • 1/2 large fennel bulb, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 small yellow onions, minced
  • 4 ounces cermini mushrooms, chopped
  • Some snow peas
  • Some broccoli florets
  • Salt, black pepper, and red pepper flakes to taste
  • Olive oil
Directions:
  • Cook pasta according to directions on package
  • Saute onion in olive oil until translucent over medium high heat
  • Add garlic
  • Cook for 1 to 2 more minutes
  • Add fennel
  • Cook for about 5 minutes
  • Add bell pepper
  • Cook for a couple of minutes
  • Add broccoli and snow peas
  • Cook for a couple of minutes
  • Add mushrooms
  • Cook for about 5 minutes
  • Add spices
  • Serve with crusty bread

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