Spicy Pene with Subtle Veggies

This meal was something I threw together and it turned out fantastic (as I knew it would.) The flavors are intense yet very comforting and this takes creativity with a typical pasta dish to a new level. I'm not sure if you would normally think of using these ingredients in your dish but I highly recommend you test this out because it's superb! Bon Appetite! (serves 2-4)

Ingredients:
- 3/4 lb. of pene pasta
- 3 celery stalks, washed, chopped
- 1 carrot stick, washed, diced
- 1 medium onion, diced
- 10 garlic cloves, smashed and chopped
- 1 small can of plain tomato sauce
- 1/2 cup Parmesan cheese
- olive oil
- crushed red pepper
- oregano
- 5 fresh basil leaves
- garlic powder
- salt
- pepper

To Make:

Bring a pot of salted water to a boil and cook the pene according to the package, about 8-9 minutes or until al-dente.

In the meantime in a large saute pan, saute the celery, carrots, onions and garlic in olive oil about 10 minutes until the veggies are just about tender (medium heat). Season with salt and pepper. Add in the small can of tomato sauce and mix together. Fill the can halfway with water and mix to get the remaining bit of sauce and add into the pan.

Season with 1 teaspoon of the following, salt, pepper, oregano, crushed red pepper and garlic powder. Mix together. Add in the Parmesan cheese. Drain the pasta and mix in with the sauce. Chop up the fresh basil and sprinkle over top. Add in another teaspoon of crushed red pepper if desired. Cook for another 2 minutes on medium heat to let the flavors mesh together.

Top with additional Parmesan cheese and basil to serve. Enjoy immediately.

Creamy Penne with Savory Vegetables

I wanted to come up with a healthy version of a savory and hearty pasta with vegetables and this one, I nailed.

Ingredients:
- 3/4 pound penne
- 3 cups frozen assorted vegetables, broccoli, carrots, snow peas, peppers, etc.
- 1/2 onion, chopped into large chunks
- 20 garlic cloves, roughly chopped
- 2 boca burgers
- 1/2 teaspoon vegetable bullion cube
- water
- olive oil
- 1/2 cup Parmesan cheese
- 1/4 cup of flour or thickener
- crushed red pepper flakes
- oregano
- salt
- pepper

To Make:
In a large pot, boil salted water and cook the pasta until it's al-dente, about 8-10 minutes for pene.

In the meantime, in a very large saute pan, drizzle olive oil and cook the onions and garlic about 5 minutes stirring occasionally. Season with salt. In the microwave, cook the boca burgers for 1 minute. Then, them in with the onions and garlic. Cover for the last 2 minutes.

Next, add the frozen veggies into the mix and season with 1/2 teaspoon of oregano. Then season with 1 teaspoon of salt, pepper, crushed red pepper flakes. Mix together. Add a tablespoon of olive oil. Cook on medium high heat for 8-9 minutes. Next, sprinkle the top with the flour or thickener.

Next, in 1/2 cup water, dissolve the bullion and add to the veggies. Mix together, creating a sauce. Cook the veggies another 3-4 minutes until they are tender yet still crunchy. Sprinkle with 1/2 cup Parmesan cheese and mix together. Add another 2 tablespoons of water if needed. Make sure the boca burgers are now mixed in and no longer whole, they should be in bite size chunks.

Drain the pasta and in a large mixing bowl, drizzle olive oil and toss in the pasta. Next toss the veggies in and mix together, adding another 1/2 cup Parmesan cheese.

Serve immediately.