make up many of my recipes with ingredients that I have available.
Some of them turn out great, like this one. My husband declared
this a winner and was very glad to know there would be enough
for another meal! Ingredients can be very flexible, based
on what you have available, but adding the caponata adds
1 Tbsp. extra-virgin
2 medium onions, sliced into medium wedges
~1 cup of frozen green, yellow, red pepper strips/pieces (may use fresh or
any combination of colors)
1/2 package of frozen artichoke hearts (thaw in microwave or refrig, drain)
1 cup caponata
1/2 – 15 ounce can of black beans (drain and rinse – save the rest
for another use)
1/3 of a 1# package of meatless meatballs (I purchase mine at Trader Joe’s,
but other brands are available, too)
1 # whole wheat or whole grain pasta of your choice.
- Cook onions
in olive oil until soft (2-3 minutes) in a 2-3 quart saucepan.
Add frozen peppers, thawed artichoke hearts, beans, and
over medium heat until just bubbling.
- Then add
the frozen meatless meatballs.
- Turn heat
to low, cover pan, and heat until all is hot (maybe 15-20
minutes on lowest heat).
- Stir occasionally
to check for possible sticking and to ensure even heating.
- Cook pasta
while the veggies are cooking, drain, toss with veggies
and serve. If desired, a small amount (~1 or 2 teaspoons)
of grated fresh parmesan or Asiago cheese may be served
on top of the veggies.
I served this
with steamed fresh broccoli, Gingery
cole slaw, and whole wheat baguette to mop up the delicious