Creamy Tomato and Vegetable Pasta with eMeals

October 6, 2014

It’s been a while since I’ve featured a recipe on the blog, but after last night’s dinner and subsequent Instagram post (and requests for the recipe) I just had to share this with you all today!

When I got the weekly notification from eMeals that my new menu was available to view, I immediately clicked to learn more about the second recipe on the list. “Creamy Tomato and Vegetable Pasta Sauce with Herbed Parmesan Pasta”… I was drooling. After having a heavy burger lunch on Sunday, a meatless dish for dinner was just perfect.

Creamy Tomato and Vegetable Pasta Sauce with Herbed Parmesan Pasta
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, chopped
1 (28-oz) can whole tomatoes, undrained and chopped
1 (15-oz) can tomato sauce
¾ teaspoon salt, ½ teaspoon freshly ground pepper
2 zucchini, chopped
1 (15- or 19-oz) can organic garbanzo beans, drained and rinsed
½ cup whipping cream
1 (16-oz) package whole-wheat penne pasta
2 tablespoons olive oil
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley

Heat oil in a Dutch oven over medium-high heat; add onion, garlic and carrots. Sauté 5 minutes or until tender; add tomatoes, tomato sauce, salt and pepper. Cook 10 minutes or until mixture is  thickened; add zucchini, garbanzo and whipping cream. Cook 10 minutes longer or until zucchini is tender and sauce is bubbly. Serve over pasta mixed with Parmesan cheese.

If you’re partaking in Meatless Mondays, this is the absolute perfect dish for you tonight! I’m quite the carnivore and I didn’t miss meat at all. Though if you’re so inclined, I could totally see substituting some Italian sausage for the garbanzo beans.

Even better? eMeals is now doing a FREE 14-day trial so that you can test drive the program before you subscribe. How awesome is that? Trust me, you’ll be hooked.

What’s your favorite meatless dish?

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