Fusilli Rosa
Pasta loaded with veggies and a different spin on the sauce.
.5 cup frozen broccoli
.5 cup frozen peas
5 Cups cooked fusilli or bowtie pasta
1/4 Cups freshly grated parmesan cheese
1.5 cups jarred marinara sauce (such as Barilla)
1/4 Cup cream
8 Ounces quartered cremini (or button) mushrooms
2 T olive oil (divided)
1 Clove minced garlic
2 pinches dried, crushed basil leaves
salt and black pepper
1 diced roma tomato
1 boneless, cubed chicken breast (optional)
Heat oil in skillet. Saute chicken (if using)until cooked through. Remove chicken. Heat additional olive oil. Saute mushrooms for several minutes until cooked through. Remove mushrooms. Add minced garlic and cook for thirty seconds. Add tomatoes and cook for several minutes until softened. Add broccoli and peas and heat through. Pour in marinara sauce and cream (use whatever ratio you like to make a creamy, pink sauce). Add seasonings and stir sauce. Fold in the cooked pasta. Transfer to plate and sprinkle with parmesan. You could add zucchini to this in addition to or instead of the peas.

From the kitchen of Emily Kleiber