One-Pot Pasta: Kale, Broccoli and Roasted Peppers Spaghetti
Simple yet tasty one-pot pasta filled with kale, broccoli and roasted peppers
Course Dinner
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Ingredients
2tbspOrganic Extra Virgin Olive Oil
1smallonion(diced)
2cloves of garlic(sliced or minced)
½medium sizebell pepper(diced)
½small jarRoasted Red Bell Peppers(diced)
½boxWhole Grain Spaghetti
1jaryour favorite Organic Pasta Sauce or 12 ounces cherry or grape tomatoes,halved
2cupsFresh Organic Kale
2cupsFrozen Organic Broccoli Florets
2tbspItalian Seasoning
2tbspRed Pepper Flakes
Cracked Black Pepper (to your liking)
Dash of salt
2cupswater
1tbsp21 season salute or your favorite seasoning
Instructions
In a medium-sized pot heat the olive oil over medium-high heat until hot. Add in the onion, garlic, and diced bell peppers and sautée for about five minutes. (Stir often so that it doesn't burn or stick to the pan.)
Add the black pepper, red pepper flakes and 21 season salute seasoning and stir into the sauté veggies.
Add the dry spaghetti and let toast in the pan for about a minute.
Add in the pasta sauce, roasted red bell peppers, kale, broccoli, Italian seasoning, water, and salt and combine with the sautée veggies and spaghetti.
Bring to a boil and stir often. Cover the pot and let simmer until the water has nearly evaporated about 9 minutes.