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- Side One - Cut Out Below -

Pasta with Veggies and Caponata

1 Tbsp. extra-virgin olive oil
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

- Side Two- Cut Out Below -

Pasta with Veggies and Caponata (cont.)

  • Cook onions in olive oil until soft (2-3 minutes) in a 2-3 quart saucepan. Add frozen peppers, thawed artichoke hearts, beans, and caponata.
  • Heat 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.

Easily serves 4. I served this with steamed fresh broccoli, Gingery cole slaw, and whole wheat baguette to mop up the delicious pasta sauce.