I stepped out of the box and cooked this delicious chef style dish that I found in one of my Food & Health cookbooks.

I was a little more enthusiastic to take on this more challenging prep; however, it was worthwhile 😋.

You do get what you put into it!

To start, the prepping is 30 minutes or longer and cook time is 20 minutes. What is great 👍, it’s only 243 calories.

Ingredients:

• 2 tablespoons sea salt, plus more to taste
• 3 medium carrots, finely chopped
• 1 medium zucchini, cut into 1/2 inches
• 1 cup tiny broccoli 🥦 florets

• 8 ounces pasta as Montebello Strozzapreti pasta or substitute of your choice
• 1 tablespoon extra virgin olive oil
• 1 medium shallot minced
• 3 cloves garlic, minced
• 6 cremini mushrooms, stems removed and very thinly sliced (optional)
• 1 (14 ounces) can diced tomatoes with juices
• 1 teaspoon red pepper flakes
• 1 small yellow bell pepper, cored, seeded, and finely diced
• 2 tablespoons grated Parmesan cheese
• Freshly ground black pepper

Garnishes:

• 1/4 cup fresh basil 🌿

• 3 tablespoons toasted pine nuts

Directions:

Fill a large bowl with ice and water to make an ice water bath.

Bring a large pot of water 💦 to boil and the salt. Add the carrots, zucchini, and broccoli and cook for about 3 minutes, until crisp tender.

Scoop the vegetables out (don’t drain the water) using a slotted spoon and transfer to the ice-water bath to cool completely, then drain.

Return the water to a boil, add the pasta, and cook until al dente according to package directions. Drain.

While the pasta is cooking, heat the oil in large nonstick skillet over medium heat. Add the shallot and garlic and cook for 2 minutes, or until softened and aromatic.

Add mushrooms and cook for 5 minutes, until softened, adding a tiny bit water if they start to stick. Add tomatoes and juices and red pepper flakes and cook 10 minutes.

Add blanched carrots, zucchini, and broccoli and the pasta and stir to fully coat them in the tomatoes 🍅; cook just until everything is heated through.

Remove from the heat, stir in the bell pepper and Parmesan, and season with salt and pepper. Divide among bowls and top with basil and pine nuts.