Ingredients
Organic Greens of choice - variety blend or
one type. Be as adventurous as you like.
1 Red Onion, chopped
2-3 Cloves Garlic, minced
2 Tbsp of a blend of Dill, Parsley & Thai
Basil, finely chopped
2 C Grape Tomatoes, whole
1 1/2 C Mushrooms, sliced
1-2 C Organic Brown Rice Pasta Shells,
uncooked
2-3 Tbsp Tomato Paste mixed with 1C water
to make a sauce
1-2 C Water (equal to the amount of pasta used
2 Tbsp Olive Oil
1 Tbsp Cooking Sherry or Wine (Apple Cidar
Vinegar is a good substitute)
1 Tbsp Italian Herb Seasoning
Salt & Pepper to taste
Preparation
1. Heat Olive Oil in a large pot. Add Onions and saute
until translucent, 1-2 minutes.
2. Add Garlic, mushrooms, Sherry, and tomatoes. Saute
another minute to blend flavors.
3. Add tomato sauce, and stir well.
4. Add herbs and greens, and mix well.
5. Add pasta and 1 C water at first, stirring to mix. Bring
to a boil.
6. Reduce heat to medium-low and cover. Cook until
pasta is done checking and stirring every few minutes
adding water if needed. The goal is a thick stew-like
consistency.
If the mixture is too watery, uncover it and
increase heat to allow some evaporation, stirring
often.
Downoad and print this recipe with my blessings.